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Pane in cassetta al pistacchio

Perfect for breakfast or for toast and sandwiches

by Ada Parisi
5 min read
Pane in cassetta (pancarrè) al pistacchio di Bronte

How to prepare Bronte pistachio sliced bread

Pane in cassetta al pistacchio of Bronte. Today, the recipe for a leavened bread perfect for breakfast but also for Prepare toast or sandwiches. Easy to do and very soft, the pistachio bread In fact, it is suitable both to accompany savory dishes and to be enjoyed at breakfast with your favorite jam.

Pistachio bread: Here's how to do it at home

A Bread with pistachio paste in the dough and lots of pistachios inside, really delicious. You can decide whether to use roasted and lightly salted pistachios, if you want to calibrate the recipe more towards the salty, or natural pistachios to match it with sweet. As you know, the Green pistachio by Bronte Dop It's one of my favorite ingredients, both in sweets and savoury dishes: if you love it too, have a look at all my RECIPES WITH PISTACHIOS. For the recipe of this sandwich bread, I was inspired by a creation by Sara Papa, changing the type and amount of yeast, Consequently, the timing of the leavening.

How to make pistachio paste at home

Now I'll explain How to make pistachio paste at home for ice cream, tarts or leavened if you can't find the neutral pistachio paste, that I advise you to always keep at home. Together with neutral hazelnut paste, essential to prepare sweets, I have the solution. You simply have to crush or blend the same amount of pistachio with a teaspoon of light fruity extra virgin olive oil or seeds, so you get a creamy paste, albeit with a few pieces of pistachio inside. You can follow the same process to make hazelnut paste, peanuts etc.

As always, I give you the Doses with sourdough starter, fresh and dry beer yeast. And as always I opted for a ripening in the refrigerator and for a subsequent rise at room temperature. However, if you prefer a faster rise, you can skip the rest in the refrigerator and increase the doses of yeast. In the notes at the bottom of the recipe you will find all the indications you need.

How to use pistachio bread and alternatives

This pistachio box bread is yummy with jams, For example, STRAWBERRIES AND GINGER or SPICY PLUMS, but thanks to its sweet taste but not too much, It is also perfect to accompany meats and cheeses. Especially herbal, like a sweet or spicy gorgonzola.

Among the alternatives to this bread in the box, What MILK, soft and delicate taste, or the wonderful PAN brioche WITHOUT MIXING, to be brewed with very little brewer's yeast. Perfect even if you are a beginner in the field of yeast. And now I wish you good day.

Pane in cassetta (pancarrè) al pistacchio di Bronte

PISTACHIO BOX BREAD

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • FOR THE DOUGH

250 grams of flour type 1

150 ml whole milk

50 grams of sourdough (or 2 grams of dry beer yeast or 5 grams of fresh beer yeast)

20 grams of orange honey

40 grams of caster sugar

35 grams of neutral pistachio paste (you can do it by pounding the pistachios with a teaspoon of light fruity olive oil)

25 grams cold butter

10 grams of salt

60 grams of whole Bronte pistachios

  • TO BRUSH THE BREAD IN THE BOX

20 ml whole milk

1 egg yolk

  • FOR DECORATION

neutral apricot jelly

chopped pistachios

Procedure

Place in the bowl the planetary (As an Amazon Affiliate, I get paid for qualifying purchases) sifted flour, sugar and salt. Lightly heat the milk (must not exceed 26 degrees, so you have to have a kitchen thermometer, indispensable tool in the kitchen) and dissolve the SOURDOUGH or the FRESH BREWER'S YEAST. Pour the milk over the flour and start kneading at the slightest speed.

If, on the other hand, you use the DRY BREWER'S YEAST, you can put it directly in the mixer, away from salt, and then add the milk at room temperature.

When the flour has incorporated the liquid, add the orange flower honey, work until it is mixed with the dough, combine the pistachio paste and work again. When the dough is smooth and consistent, add the butter in two takes. Continue to work the dough until it is ententent, smooth and homogeneous. Let the dough rest in the kneading machine for 30 minutes covered with food film, then add the whole pistachios and work again briefly in the kneading machine, until the pistachios have been evenly distributed in the dough.

Put the bread dough in a pistachio box in a bowl, cover with food film and refrigerate for at least 12 hours (and maximum 24). After the interval, butter and flour a standard-sized plumcake mold, shape a strand with the dough and place it in the mold.

Cover with food film and let it rise in the oven with the light on until doubled or until the dough has reached the edge of the mold. Timing depends on temperature, from the humidity and strength of your yeast.

Once the bread in the box has doubled in volume, preheat the oven to 180 degrees static and bake for 40 minutes. Once cooked, topple the bread in a box on a wire rack and leave to cool completely. You can serve the bread in pistachio box like this or brush the surface with a little neutral apricot jelly dissolved in a teaspoon of hot water and sprinkle it with pistachio grain. Bon appétit!

Note

THE SUGGESTION: If you want to make the bread rise in a pistachio box faster, you can skip the ripening of the dough in the refrigerator and make the dough rise on the same day. In this case, you have to increase the yeast doses a little bit: 80 grams of sourdough, 5 dried brewer's yeast and 10 fresh. In this case, after 30 minutes rest in the planetary, you have to put the dough directly in the mould and leave to rise in the oven with light until doubling.

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