Pistachio Bread
pistachio bread
Ingredients
- 1 package active dry yeast
- granulated sugar
- 1/4 cup warm water
- 1 cup warm milk
- 1/2 stick (1/4 cup) butter, softened
- 2 teaspoons salt
- 3 − 4 cups all−purpose flour
- 1/4 cup melted butter
- 1 cup shelled, salted pistachio nuts, coarsely chopped
- 1 egg, lightly beaten
Instructions
- 1
Combine the yeast, 1 tablespoon sugar and water in a large mixing bowl, and allow to proof.
- 2
Then add the milk, the softened butter, the salt, and 1/2 cup sugar to the yeast mixture.
- 3
Add the flour, cup by cup, beating well after each addition. (This dough is easy to handle but will be a little sticky at this stage.)
- 4
Turn out on a lightly floured board and knead for a good 10 minutes, or until smooth and elastic.
- 5
Form into a ball, place in a buttered bowl, and turn to coat the surface with butter.
- 6
Cover with plastic wrap and set in a warm, draft−free spot to double in bulk.
- 7
Punch the dough down and turn out on a floured board. Let rest for a few minutes, then roll into a rectangle about 18 x 12 inches.
- 8
Brush the surface with the melted butter and sprinkle with 1/3 cup additional sugar and the coarsely chopped pistachio nuts.
- 9
Beginning with the long edge of the rectangle, roll up the dough like a jelly roll, pressing each seam as you do so.
- 10
Join the ends of the roll and pinch together to form a ring.
- 11
Place the ring carefully on a buttered baking sheet. Slice two−thirds of the way down into the ring, at 3/4 inch intervals.
- 12
Twist each slice to the right so that the interior of the slice is now facing upwards.
- 13
Let the ring rise in a warm, draft−free place until almost doubled in size.
- 14
Brush the entire surface with beaten egg, then bake in a preheated 375 degree oven for 30 − 35 minutes until nicely browned.
- 15
Cool on a rack before serving.