1 kilo hard flour
350 gr. raisins, soaked and drained
3 Tbs. orange rind, grated
3 tsp dry yeast
150 gr. sugar
1 tsp salt
3/4 of water glass tepid milk
3 Tbs. olive oil
Dissolve yeast and one teaspoon sugar in milk. Stir well; cover and set aside.
In a mixing bowl, combine flour with sugar, salt, and grated orange rind. Add yeast and milk mixture. Knead, until a soft, elastic dough forms; add lukewarm water, if necessary. Add raisins. Knead. Add olive oil and knead until absorbed.
Cover dough and let rest for 30 minutes.
Line two oblong baking pans or one large bread pan with ovenproof paper. Transfer dough to pans. Cover with kitchen paper and let rise until double. Brush top with milk or lightly beaten egg whites whisked with a little warm water. Pierce top of loaves with fork.
Bake in preheated oven at 175oC for approximately 1 hour.
Issue: March/April 2007
Recipe by Gourmed.gr