Breads, Yeast Breads

Pistachio Bread

Sometimes when you see something, you just have to try it for yourself.  I saw a picture and headed to to get this recipe which originally came from James Beard.  A little sweet, but not too sweet, a crunch from the pistachios, and that beautiful green…I really like this bread.  I was running to leave town and didn’t do it justice in the pictures, but I think it would be lovely for a special occasion.  I wish I could have a bite right now…


1 pkg (2¼ tsp) dry yeast
1/4 cup warm water (approx. 110°)
1 Tbl sugar
1 cup warm milk
1/4 cup butter, softened
1/2 cup sugar
2 tsp salt
3-4 cups flour
1/4 cup butter, melted
1/3 cup sugar
1 cup shelled, salted pistachio nuts, coarsely chopped
1 egg, beaten

In large bowl of mixer, combine yeast, 1 tablespoon sugar, and warm water and allow to proof.  Add warm milk, the ¼ cup softened butter, 1/2 cup sugar, and salt; mix well.  Add flour, one cup at a time, beating well after each addition.  Knead until smooth and elastic.  Form into ball, place in sprayed bowl, and turn to coat top.  Cover and set in a warm, until double in bulk.  Punch dough down and turn out on floured surface.  Roll into rectangle about 18″x12″.  Brush surface with melted butter and sprinkle with the 1/3 cup additional sugar and coarsely chopped pistachio nuts.  Beginning with long edge of rectangle, roll up dough, pinch seam to seal.  Place on silpat or parchment lined baking sheet.  Join ends of roll and pinch ends together to form a ring.  Slice two-thirds of the way down into the ring, at 3/4″ intervals.  Twist each slice to the right so that interior of slices are facing upwards.  Let ring rise covered in warm place until almost doubled in size.  Brush entire surface gently with beaten egg, then bake in preheated 375° oven for 25 to 35 minutes until bread is nicely browned (if inside is not quite done and outside is brown, cover with foil).

One Year Ago:  Quick & Crusty French Baquettes 

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