"Stiacciata"

Dissolve yeast cube with half a glass of water and a little flour in order to make a ball, cover with flour and let it rise.

When leavened widens and you put an egg and a cube of yeast, knead and let rise.

Meanwhile in a large stewing pot bring you the remaining eggs with sugar and mounts just fine; then you add the other ingredients: milk, then Orange and lemon juice, then soaked in anise liqueur (start with the soaking rosolio), 1/2 hg of vanilla sugar, lard and butter melted slightly, then other yeast cubes and finally the dough leavened already.

Everything is mixed until the yeast is not flabby, then it puts all the flour, little by little.

The dough should turn well in his hands, but should be less soda bread.

You put the dough in pans such as ones from panettone, buttered, and fill up to half, rilievita and bake at 180 degrees, eventually covering the end with foil.

At the end she covers with beaten egg yolk and vanilla sugar, putting the cake in the oven turned off.

The difference with the crushed selling pastry shops is in the dough.

In fact a good "stiacciata" you have to ' sit down ' i.

e.

must have a depression in the Middle, a sign that the rise has not been perfect, or we open the oven too soon, but that gives a softness that makes his goodness and that unfortunately the industrial ovens fail to have.

There are those who eat zuppata in wine or vin santo, but soggy in milk is priceless!