Publications
- - BREAD:
- 10ml - instant yeast
- 500g - whitebread flour
- 7.5ml - salt
- 80ml - oil (example: unflavoured avocado oil)
- - CRUST AND FILLING:
- - 250 to 275ml raisins
- 125ml - sweet wine
- 2 - handfuls seedless grapes
- 100g - almonds, roasted, chopped
- - 45 to 60ml sugar
Mix the instant yeast, flour and salt in a mixing bowl. Make a hollow in the centre.
Mix 250ml lukewarm water with the oil and pour it into the hollow. Fold the flour gradually away from the sides until everything is well mixed.
Knead until elastic and smooth. Cover with a clean dishcloth and leave to rise until doubled in volume. Knead and leave to rest for 10 minutes.
Divide the dough into two equal portions and roll it out into two 30cm circles on a floured surface.
Spread the soaked raisins evenly over one of the dough circles and top with the other dough circle. Gently press the sides closed with your fingers. Cover with greased clingfilm and leave to rise for about 30 minutes or until doubled in volume.
Preheat the oven to 200°C.
Spread the grapes and almonds over the bread and press them down gently. Sprinkle with sugar and bake for 45 minutes or until golden brown and cooked.
