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Fausta's sweet bread with wine and dried fruit


Love at first sight exists, I am living proof of it. I fell in love with my husband shortly after speaking to him, it wasn't love at first sight but more precisely by hearing. And after almost sixteen years I can say that I “felt” right (and with this I believe I have served some material to my friends for the next… let's say, six months?! I love you friends of Faith who read me!).

And love at first sight exists in the kitchen too, at least for me. I have had several and they almost always ended up in these little pages: the brioches with water or the cake with chestnut flour to give an example and, nine out of ten, they are sweet love at first sight because by now it has been understood, sweet wins over everything here in the homemade pie.

And last week it went exactly like this with this bread, I saw it from Faust (here too, love at first sight that has been going on for five years now, right Fausta?!) and TAC! I had already decided which interval of the following day to start doing it. The presence of Red wine in the dough convinced me, after this cake it couldn't be any different and then the dried fruit it gave the final blow since it is never missing from my diet.
And, another thing not to be underestimated for yours truly, I finally had the opportunity to experiment with indirect dough, also known as poolish, which was still missing. For goodness sake it's nothing that difficult, in fact, I've always put it off out of laziness and in reality I've always missed a lot because a gram of yeast in a beautiful (and rich!) loaf like this is really little and makes everything very digestible. And how good is it?! If you're of the “a little dried fruit a day” party, you'll love this bread like we do. And then I'll leave you a confession that you can use against me: if you spread a veil of salted butter you will be in Heaven in the blink of an eye 😀

Sweet bread with wine and dried fruit

500 g of 00 flour (100 for the poolish and 400 for the final dough)
Approximately 140 ml of Sangiovese
130 g of dried figs
100 g of raisins
50 g of walnut kernels
50 g of toasted hazelnuts
50 g of brown sugar
50 ml of extra virgin olive oil
1 g of fresh brewer's yeast
a pinch of salt
rum to taste for soaking the raisins

I leave you Fausta's procedure, I did it exactly the same way.

The previous evening, at 8pm, prepare the poolish by mixing the 100 g of flour with the brewer's yeast and 100 ml of water; cover and let rest for 12 hours.
The next morning, at 8, put in a bowl: the salt, the remaining flour, the poolish, the sugar and the oil and mix everything with the lukewarm wine. Don't add it in one go, but leave a little aside to adjust the consistency of the dough, which should be as soft as possible, but not sticky.
Work for a long time until the dough is smooth and silky, then form a ball, cover and leave to rest for at least half an hour.
In the meantime, soak the raisins in rum (or warm water), divide the hazelnuts in half, roughly chop the walnuts and cut the dried figs into small pieces.
Mix together all the dried fruit, including the drained raisins, distributing them evenly, then give the mass a dome shape, cut the top in a cross, brush with a little oil, cover in a bell shape and leave to rise in a warm place, away from air currents until doubled (for me 5 hours).
I used the oven off, turning it on for a few seconds every now and then.
Cook in a hot oven, covering with aluminum, for about an hour and a half divided as follows: the first half hour at 160° (the bread is still raised), the remaining hour at 180°, eliminating the aluminum in the last 20 minutes.
Remove from the oven, transfer to a wire rack and leave to cool.

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