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Sweet Genoese bread

Sweet Genoese bread, Prescriptions, Any category, Any kitchen, Italian cuisine, Pastries and desserts, Bread

Ingredients portion 8

Wheat flour 800 g

Milk 3.5% 150ml

Butter 150g

Sugar 200 g

Dry yeast 10 g

Ground coriander ½ tablespoon

Cardamom ¼ teaspoon

Vanilla bean 1 piece

Cognac 50ml

Oranges 1 piece

Orange candied fruit 100 g

Raisins 100g

Dried currants 50 g

Pine nuts 100 g

Chicken egg 2 pieces

Cooking instructions 1 hour

1 Heat the milk together with the gutted vanilla pod, allow to stand for about ten minutes, then add the yeast and leave to rise for another ten minutes until the milk is slightly bubbling.

2 In a mixer, mix the room temperature butter with the sugar until the mixture is quite fluffy and white in colour. Then add the cognac, orange zest, coriander, cardamom and eggs to the mixture, mix for a minute or two more, then add the milk, vanilla and yeast, then add the sifted flour when the milk is incorporated. After two or three minutes of mixing the dough with the mixer, add the finely chopped candied fruit, sultanas, currants and pine nuts.

3 The dough should be quite moist and sticky to your hands after all these manipulations. Put it in a bowl, cover it with a cloth and put it in a warm place, for example in an oven on a temperature of 40-50 degrees. Allow it to stand for three hours. It will rise, but not too much outwardly.

4 After three hours, preheat the oven (removing the dough if you kept it there) to 195 degrees and place the dough in a mould, greasing it with a little butter. Place the mould in the oven for forty-five minutes. When ready, cool the bread. Serve with sweet white wine.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .