Work the dough only until it holds together. Long kneading makes this tender loaf tougher.
Make ahead Let the loaf cool completely before wrapping it in a sealed container. Cut with a serrated knife when the crumb has settled.
Pandolce genovese basso
Prep 30 min · Cook 50 min · Rest 2 hr · Serves 12 · Difficulty Medium
Method
Soak the raisins in 400 ml lukewarm water for 15 minutes, then drain and blot thoroughly dry. Combine with the candied peel, pine nuts and fennel seeds. Heat the conventional oven to 180°C and line a baking sheet.Soak the raisins in 1⅔ cups lukewarm water for 15 minutes, then drain and blot thoroughly dry. Combine with the candied peel, pine nuts and fennel seeds. Heat the conventional oven to 350°F and line a baking sheet.
Beat the softened butter and sugar briefly until combined. Mix in the egg and lemon zest, then the milk, Marsala and orange blossom water. Sift 300 g flour with baking powder and salt; mix in just until no dry flour remains. Fold in the fruit mixture.Beat the softened butter and sugar briefly until combined. Mix in the egg and lemon zest, then the milk, Marsala and orange blossom water. Sift 10½ oz flour with baking powder and salt; mix in just until no dry flour remains. Fold in the fruit mixture.
Use the reserved flour sparingly on the board. Fold the dough over itself three times, turning it between folds, then round gently. Transfer to the sheet and shape a low dome about 20 cm wide and 5 cm high. Score shallow crossing diagonal lines about 5 mm deep with a sharp blade.Use the reserved flour sparingly on the board. Fold the dough over itself three times, turning it between folds, then round gently. Transfer to the sheet and shape a low dome about 7¾ in wide and 2 in high. Score shallow crossing diagonal lines about ¼ in deep with a sharp blade.
Bake for 45–50 minutes, until golden and a skewer inserted in the center comes out nearly dry. Shield the top loosely with foil if it darkens before the center is set. Cool completely on the sheet, about 2 hours, before slicing. For larger quantities, make additional loaves of the same dimensions. With a smaller batch, keep the same height, reduce the width and check the center earlier.Bake for 45–50 minutes, until golden and a skewer inserted in the center comes out nearly dry. Shield the top loosely with foil if it darkens before the center is set. Cool completely on the sheet, about 2 hours, before slicing. For larger quantities, make additional loaves of the same dimensions. With a smaller batch, keep the same height, reduce the width and check the center earlier.
