Florentine flat bread - Thermomix Recipes from Steph

Florentine flat bread

This is off Thermomixers Blog

Ingredients:

2 tbsp fresh yeast or 1 tbsp dried yeast

150ml milk, lukewarm

300g bakers’ flour

130g sugar

pinch salt

500g black grapes, pitted, skin on

200g raisins soaked in Vin Santo or other

sweet dessert wine.

Method:

If using fresh yeast, place it in the TM bowl with the milk and mix for 10 seconds at 37°C on speed 4. Add flour, 100g of sugar and the salt and mix for 15 seconds at 37°C on speed 4.

If using dried yeast, add it to the flour, 100g of sugar and the salt and mix for 10 seconds at 37°C on speed 4. Then add the milk and mix for 15 seconds at 37°C on speed 4.

Place the Thermomix into the Closed Lid position and set to use the Interval button to Knead for 3 minutes then leave in the TM bowl to double in size.

Once doubled, punch the dough done and set the machine to knead for another 1 minute 30 seconds.

Remove dough and shape into two rounds about 22cm across.

Place one on a floured baking tray and cover it with half the grapes and half the raisins, drained.

Place the remaining dough on top, press down quite firmly and cover with the rest of

the grapes and drained raisins.

Preheat the oven to 180°C.

Cover the dough and leave until doubled in size.

Sprinkle with the remaining 30g sugar and bake for about 45 minutes, until golden on top.

2 Comments »

  1. avatar Judith Sweet Says:

    The flatbread recipe seems to be from Claudia Roden’s book ‘The Food of Italy’
    She attributes the recipe to Lorenza de’Medici.

  2. avatar Steph Says:

    Thanks for letting me know Judith, it’s great to know who is behind this divine dish!

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