Pane di Zibibbo di Sant Elena in Quartu

• 1 package active dry yeast or 1 small cake fresh yeast
• 2 cups warm water
• 2 teaspoons dark brown sugar
• 6 cups all-purpose flour
• 1 tablespoon fine sea salt
• 1/4 cup dark honey (buckwheat, chestnut, etc.)
• 2 tablespoons extra-virgin olive oil
• 2/3 cup golden raisins, plumped in warm moscato or other sweet, ambered wine
• 2/3 cup blanched almonds, toasted and chopped
• Fine semolina flour for turning out dough

1. In a large bowl, combine the yeast with 1 cup warm water, the dark brown sugar, and 1 cup of the all-purpose flour, stirring, giving the yeast a bit of stimulus from the sugar and flour.
2. Set the bowl aside for 10 minutes.
3. Add the remaining flour, the sea salt, the honey, the olive oil, and the remaining cup of warm water, incorporating the components well.
4. Turn the mixture out onto a lightly floured work space and knead it for 8 to 10 minutes to a smooth resiliency.
5. Work in the raisins and the almonds and knead another minute or two.
6. Place the dough in a lightly oiled bowl, covering it tightly with plastic wrap, permitting it to double its bulkabout 1 1/2 hours.
7. Cut the dough in two, covering the waiting piece with a damp kitchen towel while you work with the first.
8. Using a wooden rolling pin or your hands, press the dough into a rough sort of rectangleabout 12 by 8 inches.
9. Roll up the rectangle on its longer edge, forming a tight cylinder.
10. Roll and stretch the cylinder into a rope of 16 to 18 inches in length and curve it into a semicircle.
11. Using a razor blade or a small, very sharp knife, slash the two ends of the semicircle with 10 or 12 closely placed vertical cuts, each about 3 inches long, almost forming fringes.
12. Line metal baking tins with bakers parchment and sprinkle the paper lightly with semolina.
13. Position the loaves on the tins, covering them with clean kitchen towels and permitting them to rise for 1 1/2 to 2 hours or until their bulk has doubled.
14. Preheat the oven to 450 degrees, with baking stones, if desired.
15. If you are using baking stones, sprinkle the hot stones lightly with semolina before sliding the loaves onto them.
16. Alternatively, place the loaves into the oven on the metal sheets.
17. Bake the breads for 35 minutes or until they are deeply golden and have formed a thick hard crust.
18. The process of misting will help accomplish this (page 214).
19. Transfer the loaves to a rack to cool thoroughly.
20. At table, break rather than slice them.

active dry yeast, water, brown sugar, allpurpose, salt, honey, extravirgin olive oil, golden raisins, blanched almonds, flour

Taken from www.epicurious.com/recipes/food/views/pane-di-zibibbo-di-sant-elena-in-quartu-391235 (may not work)