Easy to do, soft and perfect both to accompany savory dishes and to enjoy at breakfast with your favorite jam: it's the bread in pistachio box. A pancarrè with pistachio paste in the dough and many 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 Bronte Dop's green pistachio is 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 bread in the box, 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
If you don't find the neutral pistachio paste, I advise you to always keep in the house with the neutral hazelnut paste, essential to prepare sweets, I have the solution. Simply beat to the mortar or blend the same amount of pistachio with a teaspoon of light fruity oils 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 doses with sourdough, 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 cured 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.
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 (fresh, toasted or salted, as Favorites)
TO BRUSH THE BREAD IN THE BOX:
20 ml whole milk
1 egg yolk
neutral apricot jelly, to taste
chopped pistachios, to taste
Place in the bowl the planetary 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 SO LIEVITO MADRE or the FRESH BIRRA LIEVITO. Pour the milk over the flour and start kneading at the slightest speed.
If you use SECCO BIRRA LIEVITO, 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!
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.