members recipes

I recieved this recipe from a friend who remembers how his mother did this recipe typical for the befana festivity on the 6th of january

Ingredients
mais flour 250 gr
1 lt water
a little branch bayleaf
a good pinch of sale grosso

a cube of yeast 25 gr• melted in a glass of lukewarm water
enough 00 flour to make the dough not too sticky
dates figs sultanas soaked in a little rhum
a tsp of grated ginger
dill and fennel seeds

Method
The water boils in a pan with the bayleaf branch and the salt. You pour it on the mais flour in a bowl and let it there until cooled down.
Add the little water with the dissolved foamy yeast, the seeds and the dried fruits, after you have boiled the sultanas for 1 minute and drained, cut the figs and dates into pieces and let them all to soak in some good quality rhum.
Knead or better mix with a spoon and add more flour if needed.
Let rise in a warm corner of your kitchen.

Place on oven tray and spread it in a 2 cm thick layer. I\'m not sure of the oven temperature but I guess it could be 180 for a little more than half an hour.
This is my first pinza ever after tasting bakers\' ones or old ladies\' proudly shared family recipes experiments

Wish me good luck ............. it\'s only rising now

p.s.
thank you all for supporting, I tasted it last night and this morning for breakfast it has been cut in slices and I do not know if it lasts till teatime