Tapas Spanish Appetizers/Anne Wilson 2000

Tapas-Saffron and Pistachio Loaf
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 loaf 30 minutes + 10 minutes soaking + 1 hour 45 minutes 20 minutes 59 N/A 1.4g N/A 9.5g 2g 0mg


INGREDIENTS:
2 pinches saffron threads 3 tablespoons hot water 4 teaspoons or 1-1/2x1/4 oz envelopes active dry yeast
1 teaspoon sugar 1 cup warm water 3 cups all-purpose flour
2 teaspoons salt 1/2 cup postachio nuts, coarsely chopped



1 Place the saffron threads and hot water in a bowl and let stand for 10 minutes. Place the yeast, sugar and warm water in another bowl. Cover and let stand in a warm place for 10 minutes, or until the mixture is foamy.
2 Mix the flour, salt and pistachios in a large bowl. Make a well in the center and add the yeast mixture and the saffron mixture (threads and all). Mix to a soft dough and gather into a ball. Turn out onto a floured surface and knead for about 5 minutes, or until the dough is elastic. Place in an oiled bowl, cover loosely with greased plastic wrap and let stand in a warm place for 1-1/4 to 1-1/2 hours, or until the dough has doubled in size.
3 Punch down the dough, turn out onto a floured surface and knead for 30 seconds, or until smooth. Shape into a 12x7x1/2-inch loaf. Place on a baking sheet and allow to proof in a warm place for 15 minutes. Preheat the oven to 400 F.
4 Bake for 20 minutes. To test the bread, turn upside down and tap with your fingertips. A hollow sound well tell you the bread is ready.
5 Serve the loaf warm or cold with olive oil or dips.

Back