Bread with pecans and cheese. A tasty bread and great satisfaction, is Visual is the palate, that is what matters most. Is’ a bread made with dried Brewer's yeast, pecorino cheese and Pecans and Brazil, You can replace with normal nuts. I used two types of flour, one white and wholemeal wheat a stone molita siciliano, variety russello, dei Molini of the bridge. But you can use only one strong white flour or only an integral. The recipe comes from the book “The magic of the oven” by Paul Hollywood, published by Gribaudo, I would highly recommend you buy if you also like me you are compulsive manic mixing. Has an amazing aroma of cheese and is soft but compact. Is’ perfect to accompany soups, meats and cheeses, You can also freeze. Give it a try!
200g strong white flour 300 grams of whole wheat flour (I used to russello grain Bridge Mills) 10 grams of salt 10 grams of dried Brewer's yeast 30 grams soft butter 320 milliliters of cold mineral water olive oil for greasing the work plan 200 grams of PDO Pecorino semi chunks 150 grams of pecans and / or Brazilian (or even normal nuts if you prefer) flour to put on bread
Pour into a bowl the flour, one side of the bowl, add the salt and other dry yeast. Combine butter into pieces and begin to pour the water and knead. Once you've got a compact mass, transfer it to a lightly oiled work surface and knead for about 15 minutes, until the dough will be smooth, homogeneous, shiny and elastic. Then put it in a large mixing bowl, cover with cling film and leave to rise in a warm place for at least 3 hours, until doubled in volume.
Coarsely chop the walnuts and line a baking sheet with parchment paper. Transfer the dough on the work plan, deflate and amalgamate nuts and the pieces of cheese, kneading the dough until the walnuts and the cheese will not be well distributed within. Divide the dough in two and form two long loaves about 30 centimeters, then weave them together by holding them for one end and twisting the rest. Transfer the bread on a baking sheet and cover it with plastic wrap. Make it rise for at least an hour in a warm place.
Preheat oven to 220 degrees static: When bread will be doubled in volume, sprinkle with flour and bake in preheated oven for 30 minutes. Remove from oven and allow to cool on a wire rack.