Some of the best recipes are those handed down from generations ago, written in notebooks that have flour and grease stains over them. Emily Richards, seasoned cookbook author and TV personality, has come out with her newest cookbook, Per La Famiglia: Memories and Recipes of Southern Italian Home Cooking, in which she shares some of her family recipes.
In her new cookbook, you can find this recipe for egg and raisin bread, or Pane All’uvetta e All’uovo. This recipe can be doubled and the bread freezes well so you can make it in advance for when you want to have something to toast or for French toast.
In a bowl, dissolve 2 tsp of the sugar into warm water. Sprinkle with yeast and let stand for 10 minutes or until frothy. Whisk in milk.
In another bowl, whisk together 3 eggs and remaining sugar, butter, orange zest and anise extract, if using. Whisk into milk mixture.
In a large bowl, stir together flour and salt. Pour yeast mixture over flour mixture stirring to make a soft slightly sticky dough. Stir in raisins.
Scrape dough onto floured work surface and knead to make soft smooth dough, adding more flour if dough is sticky. Place dough in oiled bowl. Cover and let rise in warm place for about 1 hour or until doubled in size.
Punch down dough and divide into 4 or 6 balls. Roll out each ball of dough as desired and place on parchment paper-lined baking sheets or in greased baking pans and let rise for about 1 hour or until doubled in volume.
Preheat oven to 350°F.
Brush loaves with egg wash and bake in oven for about 30 minutes or until golden brown. Let cool slightly before removing from pan to cool completely.
Mix egg with milk and beat well.
- 4 to 6 loaves