{"id":557,"date":"2022-02-25T09:34:39","date_gmt":"2022-02-25T08:34:39","guid":{"rendered":"https:\/\/www.dontanu.it\/en\/?p=557"},"modified":"2022-02-25T09:34:39","modified_gmt":"2022-02-25T08:34:39","slug":"pistachio-pesto-and-pasta-pura-and-parmesan-twist-bread","status":"publish","type":"post","link":"https:\/\/www.dontanu.it\/en\/pistachio-pesto-and-pasta-pura-and-parmesan-twist-bread\/","title":{"rendered":"Pistachio Pesto and Pasta Pura and Parmesan Twist Bread"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”50px”][vc_column_text]Ingredients (x4):<\/strong><\/p>\n

\u00be cup warm milk (warm to the touch \u2013 but not too hot as this will kill the yeast)
\n1 sachet instant yeast
\n1 tsp granulated sugar
\n3 large eggs
\n3 \u00bd cups all purpose flour (plus up to \u00bd cup more if necessary)
\n1 tsp salt
\n2 tbsp room temperature butter
\nPesto di Pistachio
\nPasta Pura 100%
\n\u00bc – \u00bd cup Parmesan (depending on taste)
\nGranella Crushed Pistachios (optional)<\/p>\n

Method:<\/strong><\/p>\n

In a large bowl, combine milk, yeast, eggs, flour and salt.
\nMix until flour is completely incorporated, which is about 4-5 minutes.
\nAdd room temperature butter and continue mixing until fully combined. If dough is still sticky, add additional flour until it is smooth to the touch.
\nCover the bowl and let sit for 1 hour or until doubled in size.
\nOnce doubled, roll dough onto a lightly floured surface into a large rectangle.
\nSpread the pesto (I used two kinds for a bit of variation) onto the dough, ensuring it reaches all corners. Sprinkle parmesan on top and if you want a little added crunch, you can also add the crushed pistachios as well.
\nStarting with the long edge, roll tightly up until it forms a log and then pinch the edges to seal. Using a sharp knife, cut the log in half lengthwise leaving only a small portion connected at the end. Turn halves outwards to expose the layers of filling and then cross the dough ropes over each other until you have a long, twisted dough.
\nYou can bake it like this if you\u2019d rather a longer loaf, or twist it like pictured. To do this, curl the end in until you\u2019ve reached half way and then curl the other end in the opposite direction. You want to make an \u2018S\u2019 shape with your dough.
\nCover again and let rest in a warm place for about 45 minutes.
\nPre-heat oven to 175 degrees and bake bread for 30-35 minutes. You want the top to be golden brown and the bread to be cooked through.
\nBest served warm.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”50px”][vc_column_text]Ingredients (x4): \u00be cup warm milk (warm to the touch \u2013 but not too hot as this will kill the yeast) 1 sachet instant yeast 1 tsp granulated sugar 3 large eggs 3 \u00bd cups all purpose…<\/p>\n","protected":false},"author":1,"featured_media":544,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[26],"tags":[],"jetpack_featured_media_url":"https:\/\/www.dontanu.it\/en\/wp-content\/uploads\/2022\/02\/6C-Pane-integrale-ricetta-pesto-di-pistacchio-di-Bronte-dop-burro-di-pistacchio.png","_links":{"self":[{"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/posts\/557"}],"collection":[{"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/comments?post=557"}],"version-history":[{"count":2,"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/posts\/557\/revisions"}],"predecessor-version":[{"id":559,"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/posts\/557\/revisions\/559"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/media\/544"}],"wp:attachment":[{"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/media?parent=557"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/categories?post=557"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dontanu.it\/en\/wp-json\/wp\/v2\/tags?post=557"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}