Stiacciatasweet focaccia from Florence

Recipe for breadmaker, dough cycle

250 gr bread flour
70 gr sugar
50 gr butter, softened
4 gr SAF yeast
2 egg yolks
50 gr candied peel
a pinch of cinnamon
a pinch of salt
1/2 cup lukewarm water
confectioners' sugar, for decorating

At the end of the dough cycle, deflate the dough and put it in the fridge, in an airtight container, overnight.
Deflate the dough again and fold it a coulpe of times.

Grease a baking pan (about 30 cm in diameter) and stretch the dough in the pan. Let dough rise, about 4 hours at 25 degrees Celsius. When the dough has doubled in volume, put it in the oven, 180 degrees Celsius, for 30 minutes approximately.
Serve with confectioners' sugar and jam or chocolate spread.

Summer sweet loafs for the bread machinepani dolci estivi nella macchina del pane

Milk and raisin bread

50 gr semolina flour

450 gr bread flour (11% proteins)

8 gr fresh yeast or 4 gr SAF yeast

300 gr whole milk, lukewarm

45 gr unsalted butter, very soft

3 tbs sugar

1 ts salt

125 gr raisin, softened in hot water

Basic or Sweet Loaf program.

Crust: medium

Melt the yeast in a little amount of the milk.

Mix semolina and bread flour and put them in the bread pan, after milk, salt, sugar and butter.

Add melted yeast and start the program.

Add raisin, drained and dried, at the acoustic signal.

Challah

500 gr bread flour

1 ts salt

1 ½ ts SAF yeast

50 gr butter, melted

2 beaten eggs

3 tbs honey

175 gr lukewarm water

Basic or Sweet Loaf program.

Crust: medium

Put in the bread pan water, eggs, butter, honey and salt. Add flour and, at the and, yeast.

(Recipe from Sara Lewsis, "Je fais mon pain", First Editions)