This was my assistant
Dissolve the yeast in the
Put the dough into a floured bowl, cover, and leave to rise for several hours until doubled in volume. Line a 30 cm spring-clip cake tin with a column of baking paper to increase its height by 3–4 cm.
Punch down the dough and incorporate the citrus zest and the sultanas (squeezed to remove most of the grappa). Press the dough into the cake tin and leave to rise a second time until it has doubled again in volume. Meanwhile preheat the
Brush the top of the loaf with beaten egg yolk and bake for 45 minutes to 1 hour. The bread is done when it makes a hollow sound when tapped, and when a knife inserted into the centre of the loaf comes out clean.
Use as below, but even better, slice, toast and butter for breakfast.
© 1996 Alastair Little. All rights reserved.