Quick Saffron Bread with Pistachio Nuts

Quick Saffron Bread with Pistachio NutsIf you have never made bread with yeast this is a very good way to start.    You can use the dough to make dinner rolls, bake as a whole loaf  or like in the picture (and my favorite way of serving it), in ceramic pots.   Just keep an eye after 30 min baking, as the time will vary according to the size of your loaf.

Check here how to make the bread in Flower Pots.

This recipe is just perfect for serving warm with some nice cheese or simply with a good quality butter as an entree.

Enjoy it!



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Quick Saffron Bread with Pistachio Nuts
Serves: Cost:$ | Difficulty:  Easy | Time: 3hmin
Author: Adapted from the book Homemade



Ingredients
  1. 450g Bread White Flour plus some to knead (if you have regular flour you might need to add some extra flour, start with 450g and add more as needed)
  2. 80g Pistacchio (peeled and roasted)
  3. 7g bread yeast (1 envelope or 2 ½ tsp)
  4. 2 tablespoons of butter at room temperature
  5. A generous pinch of Saffron
  6. 300 ml lukewarm water
  7. 1 teaspoon salt
  8. 1 teaspoon of sugar
Instructions
  1. In a small bowl leave the saffron and the yeast to soak in 100ml of the water for about 10 min.
  2. Put the flour, the salt, the sugar and the butter in the bowl you will use for mixing.
    Add the saffron and yeast mix.
    Add the water and the pistachio nuts.
    Mix well and turn it in a surface were you can knead it.
    Knead for about 10 min until pliable. 
  3. If necessary add a bit more water or a bit more flour.
    Leave it to prove for one hour in a bowl greased with olive oil and covered with a humid tea towel.
    Knead the dough again for a couple of minutes and shape it as you wish. 
  4. Allow it to rise for 30 min.
    Pre-heat the oven to 200C.  
  5. Bake it for around 30-45 min (depends on if you will use the dough for one or two loafs), until golden and sounding hollow when you tap it.

Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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