Pandolce Genovese

Ingredients

• Salt - 1 pinch
• Fennel seeds - 1 teaspoon
• Pine nuts - 50 grams
• Candied orange peel - 50 grams
• Raisins - 100 grams
• Milk - 100 ml, lukewarm
• Active dry yeast - 15 grams
• Eggs - 2
• Unsalted butter - 150 grams, softened
• Sugar - 150 grams
• All - purpose flour - 500 grams

Instructions

1. In a large bowl, combine the flour and sugar.
2. In a separate bowl, dissolve the yeast in the lukewarm milk.
3. Add the yeast mixture, softened butter, and eggs to the flour and sugar. Mix until a dough forms.
4. Add the raisins, candied orange peel, pine nuts, fennel seeds, and salt. Knead the dough until the ingredients are well incorporated.
5. Cover the dough and let it rise in a warm place for about 2 hours, or until it has doubled in size.
6. Preheat the oven to 180°C (350°F).
7. Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
8. Bake for about 1 hour, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
9. Let the bread cool before slicing and serving.