announced before, is World Bread Day and Zorra had the idea to collect breads coming from every place in the world.
For this day I have choosen a bread that I learnt at a bread backing course with the Simili sisters. These two ladies are famous in Italy: they travel the country teaching how to make bread and pasta.
I was surprised when I tasre this Fruit Bread at the backing lesson: it was so simple but it taste great.
Ingredients for the starter:
150g bread flour
20g fresh yeast
350g bread flour
50g melted butter
2 teaspoon salt
1 teaspoon sugar
150g dried plum
150g ripe banana
Butter for the bowl
1 egg for eggwash
For the starter dissolve the yeast in the lukewarm milk. Put the flour in a bowl, make a hole in the middle, add the milk and mix using a fork.
Cover the bowl with plastic wrap and let rise until doubled (1 hour) in a warm place.
When the starter is ready add the milk in the same bowl and mix well until the starter is completely dissolved. Then add flour, salt, sugar and butter. Don't add an ingredient until the previous is wll incorporated. These steps could be don by hand or using an electric mixer.
Put raisins and plums in two different bowls and cover with warm water.
Take the dough out of the bowl and knead well until it is elastic. Grease with butter a bowl and put the dough in, cover with plastic wrapper and let rise for 45 minutes or until te doug is doubled.
When the dough is ready put it on the working table and cut it in three pieces. Roll each piece of dough obtaining a rectangle of 30 x 15 cm.
Cut the ripe bananas: quarter them and cut each piece in 10 cm stick.
Each kind of fruit must be placed on a different piece of dough.
Make a row of fruit alng the long side of the rectangle leaving 1,5 cm. from the border. Make another row of fruit at 1 cm. from the other one. Roll the dough over the first row of fruit, then over the second row and then on the remaining douh. cpress to seal the dough.
When the three roll are ready form a braid over a sheet of parchment paper. Place the braid over a baking tray and cover with plastic wrap. Let rise for 1 our or until doubled.
Preheat the oven to 180°C.
Brush the braid with eggwash and then bake for 20 minutes at 180°C then 20 minutes at 160°C.
Cool on a rack.
Note: In the lesson we used dried apricot but I don't like them so I used raisin instead.