250 gr walnuts or hazelnuts (cut up)
250 gr raisins
100 sugar
250 gr figs (cut up)
60 yeast
100 sugared lemon
100 sugared orange
1.5 tsp of salt
mix yeast with a little tepid milk and one tea spoon of sugar, cover the bowl and stand near a warm radiator.
it'll come up in 5minutes or so.
put the flour and all other ingredients in a big bowl. Don't do like me, really make sure you haven't forgotten anything.
make a hole and pour the yeast in the hole and gradually incorporate slowly.
heat up to blood temperature a fair amount of water and add it slowly to the mix. until it's a nice consistency not too fluid (you can add the salt)
petrire la pate until it's stiff but manageable and homogene. (not fluid)
leave in bowl, cover with clean cloth, put somewhere warm.
in about two hours it should have risen about double it's size.
put in large oiled baking tin.
divide the mixture as well as possible. (in two)
preheat oven low (maybe not too low)
and bake between 6 and 7.
look after one hour.
test with skewer or knife. Undercooked is not cool.
mix yeast with a little tepid milk and one tea spoon of sugar, cover the bowl and stand near a warm radiator.
it'll come up in 5minutes or so.
put the flour and all other ingredients in a big bowl. Don't do like me, really make sure you haven't forgotten anything.
make a hole and pour the yeast in the hole and gradually incorporate slowly.
heat up to blood temperature a fair amount of water and add it slowly to the mix. until it's a nice consistency not too fluid (you can add the salt)
petrire la pate until it's stiff but manageable and homogene. (not fluid)
leave in bowl, cover with clean cloth, put somewhere warm.
in about two hours it should have risen about double it's size.
put in large oiled baking tin.
divide the mixture as well as possible. (in two)
preheat oven low (maybe not too low)
and bake between 6 and 7.
look after one hour.
test with skewer or knife. Undercooked is not cool.
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