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Italian Sweet Bread with Raisins
(Schiacciata con Zibibbo)



  • 1 package active dry yeast
  • 1 cup warm water (105 to 115 degrees F)
  • 1 cup Muscat raisins
  • 1/2 cup granulated sugar
  • 3 tablespoons olive oil
  • 1 tablespoon grated orange peel
  • 1 egg, beaten
  • 3 1/2 to 4 cups all-purpose flour
  • Milk
  • Sugar


  1. Dissolve yeast in warm water in large bowl. Stir in raisins, sugar, oil, orange peel, egg and enough flour to make a soft dough. Turn dough onto generously floured surface; knead until smooth and elastic, 10 to 15 minutes.
  2. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.
  3. Punch dough down. Shape into round, slightly flat loaf, about 9 inches in diameter.
  4. Place on greased cookie sheet. Cover; let rise 45 minutes.
  5. Heat oven to 350 degrees F.
  6. Brush loaf with milk; sprinkle with sugar.
  7. Bake until bread is golden brown, 30 to 35 minutes.
  8. Remove from cookie sheet; cool on wire rack.


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