• Lucia Borzillo

Pan co'Santi(walnut bread)& Mandel Bread Cookies with Almonds


After last week's success with the Whole Wheat bread I baked the Pan co' Santi, Walnut Bread again from the Jim Lahey, My Bread Cookbook.


I mixed the dough at 6:30am and popped in the oven around 9:30pm.


The recipe is at the end of this post.


The dough raised beautifully and wow the aroma. Can not wait to slice into this.


Saturday Update!!

Absolutely delicious!!!

The Mandel Bread Cookies.

There is a local bakery that sells an Almond Loaf. I was reading its description and is mentioned that it is sometimes referred to as a Mandle Broit. Mandle Broit? I have never heard of that. So I googled it. I ended up at the Taste of Kosher blog and found the recipe, Mandel Bread Cookies with Almonds.


I loved this recipe. I am not putting the recipe in this post because there is so much information about the recipe and ingredients and equipment used on The Taste of Kosher page that you might just need to read while baking these. Check it out!


The result was a crunchy, almond delight.


I also found some other recipes in my google search so expect to see more of this recipe in the weeks to come.


Pan co' Santi

Ingredients-

3 cups bread flour (400 grams)

1/2 cup raisins (85 grams)

1/2 cup chopped walnuts (50 grams)

1 1/4 teaspoons table salt (8 grams)

3/4 teaspoon ground cinnamon (2 grams)

1/2 teaspoon instant or other active dry yeast (2 grams)

Pinch freshly ground black pepper

1 1/2 cups cool (55 to 65 degrees F) water (350 grams)

Wheat bran, cornmeal, or additional flour for dusting


Method-

In a medium bowl, stir together the flour, raisins, walnuts, salt, cinnamon, yeast, and pepper, mixing thoroughly.

Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds.

If it's not really sticky to the touch, mix in another tablespoon or two of water. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.


When the first rise is complete, generously dust a work surface with flour.

Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in toward the center.

Nudge and tuck in the edges of the dough to make it round.

Place a tea towel on your work surface and generously dust it with wheat bran, cornmeal, or flour.

Gently place the dough on the towel, seam side down.

If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour.

Fold the ends of the tea towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours.

The dough is ready when it is almost doubled.

If you gently poke it with your finger, it should hold the impression.

If it springs back, let it rise for another 15 minutes.


Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third, and place the covered 4 1/2 - to 5 1/2 -quart heavy pot in the center of the rack.


Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up. (Use caution--the pot will be very hot; see photos, page 55.)

Cover the pot and bake for 30 minutes.


Remove the lid and continue baking until bread is a deep chestnut color but not burnt, 15 to 30 minutes more.

Use a heatproof spatula or pot holders to gently lift the bread out of the pot and place it on a rack to cool thoroughly.


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