Home » Pecan bread and pecorino

Pecan bread and pecorino

by Ada Parisi
5 min read

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.

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    sandra January 28, 2014 - 22:37

    ADA, Adina, Aduccia…. but do not send it to me for the blog? for the monthly collection of Panissimo this month on my blog? Adina, Come on, I send him… I also leave the link so you do not make it hard to find me…
    Seriously, Ada wonderful bread, and…. what a nice meal!
    excellent insertion of pecorino and then I close now because I rivenuta hungry again!
    One kiss
    ps.s me the link I'll really leave, you never know!

    Sicilians creative in the kitchen January 28, 2014 - 22:54

    Of course that you send it, I thought it best to collect the yeast and I felt a little’ 'Outdone'… do all of the masterpieces! If you want every time you send all the bread I make, mi piace farlo strano 🙂 Un abbraccio, ADA

    sandra January 30, 2014 - 09:14

    line strano Ada!
    You send you that this is no different than any other bread!
    we are delighted to have you with us, fun group our!

    Sicilians creative in the kitchen January 30, 2014 - 13:17

    I've sent Sandra! I hope to have done everything right! ADA

    Monica January 28, 2014 - 20:29

    hello Ada,I would try the recipe but I have a doubt, perhaps linked to the lack of experience : the dry yeast is what indicating active dry to be reactivated with water and sugar? I went to take a look in the library's book Hollywood, I liked it, but I have not found the answer to my question- che ora rivolgo a te 🙂 Dalle foto del libro sembrerebbe che non lo riattivi…but if so how does it rise??
    Another doubt… according te the yeast doses of his recipes are not a little’ abundant?
    Forgive my doubts but I would like to clarify them before you buy the book, which I liked very…
    Grazie per la pazienza 😉

    Sicilians creative in the kitchen January 28, 2014 - 21:42

    Hi Monica, then, the yeast that mean Hollywood is the simple dry yeast, type Mastrofornaio Bread Angels to speak. It does not need to be reactivated, the only important thing is that it does not directly touch the salt, for this he says to put the bowl on the one hand and on the other the yeast salt. Lightness perfectly and 10 grams of yeast per 500 grams of flour are a correct dose, fresh yeast they use 25 grams. Please note that he talks about levitation of an hour and then rested for another hour, while I do at least three hours before rising, so the bread is better. Among other things, I started today the procedures for the yeast, as recommended his book… let me congratulate. You'll see in the next few days many loaves Hollywood: I made a dozen, always following the instructions but pushing up at least three hours, and they came all fantastic! I hope this was helpful, Let me know, ADA

    Valentina January 28, 2014 - 17:51

    What a great bread! We have a shared passion for Paul Hollywood, I have prepared a recipe to accompany the stew of’ MTC, but a simple easy because with the bread are not so good!
    Thanks for coming by me, Hi! Vale

    Sicilians creative in the kitchen January 28, 2014 - 18:05

    Hi Valentina! Yes he is a great and its very easy to prepare breads! Once you start getting addicted to knead. Is’ a pleasure to have known! ADA

    GIO January 28, 2014 - 13:09

    Ada this really will be the next recipe! It must be a marvel!

    Sicilians creative in the kitchen January 28, 2014 - 13:12

    Thanks! Try to vary the type of cheese … between little one comes out with pecorino and blueberries and a different dough, softer, I'm sure you'll like it! See you soon, ADA

    Erica Of Paul January 28, 2014 - 09:22

    But then the cheese is inserted into chunks????? No Okay, but what must be this bread????? Brava Ada, I love it ^ _ ^
    A hug, Have a nice day.

    Sicilians creative in the kitchen January 28, 2014 - 13:07

    It Erica, It is diced… yummy!!!! Big hugs, ADA


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