Bisciola - Italian Sweet Bread with Dried Fruits and Nuts

Ingredients

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 2 large eggs 2 large eggs
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/2 cup (75g) dried figs, chopped 1/2 cup (75g) dried figs, chopped
• 1/2 cup (75g) dried apricots, chopped 1/2 cup (75g) dried apricots, chopped
• 1/2 cup (60g) walnuts, chopped 1/2 cup (60g) walnuts, chopped
• 1/2 cup (60g) almonds, chopped 1/2 cup (60g) almonds, chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 49g, 22g
• Protein: 6g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, cinnamon, nutmeg, and salt.
3. 3.
   Make a well in the center of the dry ingredients and add the yeast mixture, honey, olive oil, and eggs. Mix until a dough forms.
4. 4.
   Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. 7.
   Punch down the risen dough and knead in the dried fruits, nuts, and additional flour if needed.
8. 8.
   Shape the dough into a round loaf and place it on the prepared baking sheet.
9. 9.
   Cover the loaf with a kitchen towel and let it rise for another 30 minutes.
10. 10.
    Bake for 35-40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
11. 11.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Dried fruits — Soak the dried fruits in warm water for 10 minutes before using to soften them and prevent them from drying out during baking.
• Yeast — Make sure the yeast is fresh and active to ensure proper rising of the dough.
• Nuts — Toast the nuts lightly before chopping them to enhance their flavor.

Tips & Tricks

• For a more pronounced citrus flavor, add a teaspoon of grated orange zest to the dough.
• Serve the Bisciola warm with a drizzle of honey or a dusting of powdered sugar for an extra touch of sweetness.
• If you prefer a softer crust, cover the bread with aluminum foil halfway through baking to prevent excessive browning.
• Customize the dried fruits and nuts according to your preference, but maintain the overall quantity for the best texture and flavor.
• Store the Bisciola in an airtight container at room temperature for up to 3 days or freeze for longer shelf life.

Serving advice

Slice the Bisciola into thick slices and serve it as a delightful breakfast or snack. It pairs perfectly with a cup of coffee or tea.

Presentation advice

Present the Bisciola on a wooden cutting board or a decorative platter. Dust the top with powdered sugar and garnish with a sprig of fresh mint for an elegant touch.