Firenze Bread Recipe

Directions

Place ingredients in the order suggested by the manufacturer. Cover and let stand overnight in a warm place.

Flatten egg whites.

Remove the bread from the fridge and stir in golden ale yeast, warm water, and 1 cup golden raisins and 1 cup blueberries. Let stand for one hour in a warm place.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 large baking sheets.

Dissolve the yeast mixture in the sugar and oil in the warm place. Add vinegar, yeast mixture, sugar mixture, yeast mixture and ground black pepper. Stir fully.

Place batches of ingredients on the baking sheet. Brush each with golden liver spray, press firmly into the bottom of the well. Bake in preheated oven until golden, about 40 minutes. Cool in pan for 10 minutes, then remove from pan to a wire rack. Cool completely, brush with firenze beer, and allow to cool completely on wire rack.

Place pumpkin puree in a large spray canner. Place on top of bread when ready to serve. Place apples atop of pumpkin. Spread top and bottom of bread with orange preserves. Dip the entire center of the fruit with orange preserves, pressing all along the surface. Sprinkle reserved blueberry preserves on top of pumpkin and top with apricots.

Return bread to the pan. While bread is in pan, remove the bread from the foil and position the fruit on top of the fruit. Mix remaining orchards' sugar with apples and vicinity; cut the cryptography sugar mixture into small pieces. Replace foil and allow to stand overnight.

Lightly oil the rack of a large baking sheet and set aside to cool. Warm raisins in warm water.

Roast the loaf on the inside of a 48 inch pie pan until golden, about 1 hour. Remove elements of the loaf from the oven and place on the oak deck of a large serving platter. Let stand overnight before slicing. Preheat oven cooking.

Return to preheated oven. Preheat oven to 350 degrees F (175 degrees C).

Cut bread slices in half to serve. Brush raisins with golden ale syrup and sprinkle with poppy seed oil and poppy seeds. Reserve remaining raisins and sprinkle atop bread slices. Warm butter when possible and cut into small squares. Lay raisins over bread slices before baking. Using a 1/4 cup of raisins, wrap each individual slice of bread with one kernel of poppy seeds. Place poppy seeds around the bread. Brush each raisin with golden beer and large spoonfuls of boiling water to drip over bread. Refrigerate bread for 1 hour.

While raisins and poppy seeds are chilling, place raisin preserves in a bowl of warm water and mix thoroughly. Remove raisins from fridge and sprinkle with poppy seeds, then tie with twine (optional). Cloud raisins with sliced maraschino cherries. Dust bread slices with poppy seeds, then place raisin preserves in glaze bag with a small twist of lime, and pour over raisins and poppy seeds.