Substitute brandy or a fruit liqueur for the Marsala.It wouldn’t be Christmas in many Italian households without this vertical yeast bread studded with candied fruit. It makes a very dramatic presentation, and the flavor is delicious.
Yield: Makes 3 loaves
Active time: 30 minutes
Start to finish: 41/2 hours
1 cup brown rice flour
1 cup tapioca flour
33/4 cups cornstarch
2 tablespoons xanthan gum
2 (1/4-ounce) packages active dry yeast
1 teaspoon salt
1 cup golden raisins
1/2 cup sweet Marsala
2 cups warm whole milk (110–115°F)
1 cup honey
4 large eggs, at room temperature
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
11/2 cups chopped candied fruit
1 large egg yolk
Note: Have three empty coffee cans handy.
1. Combine brown rice flour, tapioca flour, cornstarch, xanthan gum, yeast, and salt in a mixing bowl. Whisk well. Combine raisins and Marsala in a small microwave-safe bowl. Microwave on high (100 percent power) for 40 seconds.
2. Combine milk, honey, eggs, butter, and vanilla in the mixing bowl of a standard mixer fitted with the paddle attachment. Beat at medium speed for 1 minute. Reduce the speed to low, and add flour mixture. Beat at low speed for 2 minutes. Drain raisins, discarding any Marsala remaining. Add raisins and candied fruit to dough.
3. Cover the bowl loosely with a sheet of plastic wrap, and place it in a warm spot for 1–2 hours, or until dough is doubled in bulk.
4. Grease 3 (1-pound) empty coffee cans. Divide dough into 3 parts, and place each in a prepared can. Cover loosely with plastic wrap, and allow to rise for 1 hour.
5. While dough rises, preheat the oven to 350°F. Mix egg yolk with 2 tablespoons water, and brush tops of loaves with mixture. Bake loaves for 45–50 minutes, or until deep brown and firm. Allow to cool for 5 minutes, then turn onto a wire rack to cool completely.
Note: The loaves can be baked up to 3 days in advance and refrigerated, tightly covered with plastic wrap. Baked loaves can also be frozen for up to 2 months.
Variations
Substitute brandy or a fruit liqueur for the Marsala.
Substitute pure almond extract for the vanilla extract, soak the raisins in amaretto or other almond-flavored liqueur, and substitute 1/2 cup chopped toasted almonds for 1/2 cup of the candied fruit.
Marsala, like Sherry and Port, is a fortified wine. It is usually between 16 and 18 percent alcohol. It made with three different varietals of Italian grapes, and it became very popular in the mid-eighteenth century in England, which boosted domestic production in Italy.