Cook’s tip: If the yeast mixture does not bubble and foam within 5 minutes, throw it away and try again.
Sweet grape and raisin bread with Gorgonzola
- 100g raisins
- 90ml sweet Marsala
- 150ml milk
- 10ml (2 tsp) dried yeast
- 125g castor sugar
- 300g cake flour
- pinch of salt
- olive oil, for coating
- 300g black seedless grapes
- 1 large Gorgonzola wheel
Soak the raisins in the Marsala until soft.
Meanwhile, gently warm the milk in a saucepan until lukewarm. Stir in the yeast and 5ml (1 tsp) of the sugar and set aside for 5 minutes.
Combine the flour, salt and 90g of the sugar in a bowl and mix well. Add the foaming yeast mixture and mix until the dough starts to come together in a ball. Transfer to a lightly floured surface and knead for about 7 minutes. Add a little more flour or a few drops of warm water if necessary.
Rub the inside of a large bowl with a little oil. Roll the ball of dough around in the bowl to coat it with the oil, then cut a cross on the top of the ball with a sharp knife. Leave the dough in the bowl, cover with a tea towel and set aside until doubled in size, about 1 hour 30 minutes.
Drain the raisins and squeeze gently to dry. Lightly dust a baking tray with flour. Knock the dough down and divide in two. Shape each portion into a disc about 20cm in diameter and place one disc on the tray. Scatter half the grapes and half the raisins on top and cover with the second disc of dough. Scatter the remaining grapes and raisins over the top. Cover and leave for 1 hour until again doubled in size.
Preheat the oven to 180°C. Sprinkle the surface of the bread with the remaining sugar and bake until golden, about 25 minutes. Serve with the Gorgonzola.
To drink: Elgin Vintners Rosé 2008, dry and full of ripe strawberries.