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Antonia Scafidi's Mussetti
- 6 cups flour (may need to add another ¼-½ cup)
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon ginger
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- 1 cup sugar
- 1 egg
- ¼ cup oil
- 1 cup molasses
- 1 cup brewed coffee, warm
- 1 tablespoon orange zest
- 1 cup Spanish peanuts (without skins) or walnuts
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- Sift the flour, baking powder, baking soda, salt, pepper, cinnamon, and ginger into a large mixing bowl. Set the dry mixture aside.
- Beat the sugar, egg, and oil until thoroughly mixed.
- Add the molasses, warm coffee, and orange zest to the other wet ingredients.
- Gradually stir in the dry mixture and nuts, turning the bowl and working from the outside toward the center.
- When the dough is evenly mixed, scrape it onto a lightly floured work surface and divide it into five equal pieces.
- Form each piece into a 12" x 2" long loaf. (If the dough is too soft to work with, you may need to add ¼-½ cup of flour.)
- Cover and refrigerate the dough for 1-2 hours.
- Transfer to a parchment-covered baking sheet and bake in a 350' preheated oven for 15-20 minutes, or until the top of the loaf cracks.
- Cool and slice diagonally, at one-half inch intervals, into bars.
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