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Seville orange & pistachio bread
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Serves: 8 - 10
2 Seville oranges, scrubbed
140g unsalted butter, softened, plus extra for greasing
525g strong white bread flour, plus extra for dusting
240ml whole milk
125g golden caster sugar
2 tsp fine salt
2 tbsp cornflour
7g sachet easy bake yeast
2 eggs, lightly beaten
2 tbsp demerara sugar
100g unsalted, shelled pistachios, roughly chopped
1. Put the oranges in a medium pan and cover with cold water. Bring to the boil over a high heat, then reduce the heat to low, cover and leave to simmer gently for 1 hour, until the oranges are tender, topping up with water as needed to keep the fruit submerged. Drain and allow to cool in the pan.
2. Meanwhile, butter the inside of a deep 1kg loaf tin (about 12cm x 20cm) and dust lightly with flour, tapping the excess away. Warm the milk gently in a small pan until just steaming, then add 80g butter and 50g caster sugar. Remove from the heat and allow the butter to melt, stirring occasionally. Combine the flour, salt and cornflour in a large bowl and make a well in the centre. When the milk mixture is lukewarm, use a fork to stir in the yeast, followed by the eggs. Pour into the well and combine with a wooden spoon, then bring together with clean hands. Knead for about 10 minutes (or 5 minutes, if using a freestanding mixer with a dough hook), until smooth, elastic and shiny. Return to the cleaned bowl, cover with a damp tea towel and set aside in a warm place, until doubled in size (about 45 minutes).
3. Quarter the boiled oranges and squeeze the juice into the same pan used to boil them (no need to rinse it). Discard the pulp and pips, finely slice the skin and pith, then add to the pan with the remaining 75g caster sugar. Stir over a low heat until the sugar dissolves, then increase the heat to medium and simmer for 8-10 minutes, stirring often, until the mixture is glazed and jammy; set aside to cool.
4. Lightly flour the work surface and turn the risen dough onto it. Dust the top with flour and gently roll out to about 40cm square. Evenly spread the surface with the remaining 60g butter, followed by the orange compote, 1 tbsp demerara sugar and the chopped pistachios. Cut into 6 even strips then stack the strips on top of each other, filling-side upwards, in 2 stacks with 3 layers each. Cut each stack into 4. Tuck all 8 stacks vertically in the loaf tin (see page 96 for step-by-step instructions). Cover loosely with lightly buttered foil and put in a warm place for 30 minutes, or until puffed up enough to fill the tin. Preheat the oven to 180˚C, gas mark 4.
5. Scatter the surface of the loaf with the remaining 1 tbsp demerara sugar and bake in the centre of the oven for about 50 minutes, covering loosely with foil after 25 minutes if the top is getting too dark. Allow to cool in the tin for 10 minutes, then carefully turn out onto a cooling rack. Serve warm or cool with salty butter or dark chocolate spread if liked.
Typical values per serving:
Per serving (8)
This recipe was first published in December 2020.