Raisin Bread Recipe by Giorgio Locatelli
The quality of the raisins you use in this bread recipe is important. I used to find beautiful ones for this bread in Sicily, where they are crazy about dried fruit. Sometimes you can find bags of different-coloured ones (organic preferably), which make the bread look incredible.
Once made, you can keep the bread in the freezer if you like.
Makes 1 loaf
– 500g strong bread flour
– 1 tbsp fine sea salt
– 20g fresh yeast
– 2 tbsp extra virgin olive oil
– 500g raisins
1. Mix the flour, salt yeast and olive oil in a large bowl and gradually mix in the 290ml of warm water until you have a dough consistency, then add the raisins and work them in.
2. Roughly shape the dough into a long loaf, place on a baking tray and cover with a clean tea towel.
3. Leave to rest for 1 hour and 40 minutes. It will rise, but since this is quite a heavy bread full of fruit, it won’t double in size as other doughs do.
4. Preheat the oven to 220 °C/ gas 7.
5. Bake in the preheated oven for 30 minutes, until it is golden on top and sounds hollow when you tap the base.
With recipes that reflect the places he calls home, from Northern Italy to North London or the holiday house he and his wife Plaxy have found in Puglia, Made at Home is a celebration of Giorgio’s favourite dishes.
From Tuscan tomato and bread soup to monkfish stew, simple spaghettis or lemon and pistachio polenta cake, Made at Home is a colourful collection of the food that Giorgio Locatelli loves to prepare for family and friends.