Tuscan sweet bread with raisins (Schiacciata con l'uva) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on December 18, 2017

    This is a little bit like dumbed-down panettone: much easier to make, a brioche dough stuffed with sultanas and baked in a tray. There's a bit of a design fault with the recipe: for baking, you are instructed to scatter sultanas liberally over the top of the dough and sprinkle them with sugar. Then bake in a hot oven for 40 minutes. Predictably, I ended up picking burnt-black raisins off the top. She does tell you to soak them in water, presumably to mitigate this scenario, but it doesn't work. Not sure of the best solution. You could add the top layer of sultanas halfway through baking, but then they'd just roll around on top of the crust. Maybe cover it with foil for part of the baking time. Anyway, it's pleasant enough. I had to add a couple of tablespoons of flour to get the dough consistency she specified, and I supplemented the sultanas with chopped dried apricots because I didn't have enough. I'd add chopped candied peel next time to make it even more panettone-like.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.