The Raisin Breads of D’Amato Bakers (E Pagnochee co l’Ua de D’Amato)
Contributed by Umberto Sartory
This recipe was collected from Michele D’Amato, last of a series of generations, which was personally seen in the shop that his Grandfather and Father worked, to practice bakery in the area between San Barnaba and the Salute. Now, he runs a pizza shop near campo San Vio.
The Venessiane was also prepared using similar dough, enriched with butter, sugar and egg. It is bread with stings on top, made pinching the paste out, and a thin crust of caster sugar.
1 kg 00 wheat flour
400 g water
10 g salt
20 g sugar
30 g brewer’s yeast
600 g raisins
Mix ½ kg. 00 wheat flour with 200 g water, salt and yeast. Cover and let it rise for 6-8 hours depending on the room temperature. In the mean time, place the raisins in a pot with water for a couple of hours to moisten it
Add the remaining ingredients to the dough except the yolk, which will be used only to brush the breads before cooking. If the dough does not seem to rise well, add 10 g more of yeast.
Shape the dough into balls and let them rise 30-40 minutes more. Now, brush the top of the breads with the yolk and put in the oven at 200o for 15-20 minutes.