Pistachio Bread With Grape-Seed Oil And Cardamom recipe
ingredients
75 g (3 oz ) 3/4 cup shelled but unskinned pistachios
275 ml (10 fl oz) 1 1/4 cups water
2 tbsp grapeseed oil
3 cups (1 lb) 450 g strong brown (wholemeal) bread flour
1 1/2 tsp salt
2 tsp caster sugar (superfine granulated)
1 tsp ground cardamom
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
275 ml (10 fl oz) 1 1/4 cups water
2 tbsp grapeseed oil
3 cups (1 lb) 450 g strong brown (wholemeal) bread flour
1 1/2 tsp salt
2 tsp caster sugar (superfine granulated)
1 tsp ground cardamom
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
method
1. Blanch the pistachios by placing them in a basin and covering with boiling water.
2. Leave for 4-5 minutes, then drain.
3. Slide the skins off with a clean teatowel and discard. Leave the nuts aside.
4. Pour the water into the breadmaker bucket, then add the oil and half the flour.
5. Sprinkle with the salt, sugar and cardamom.
6. Cover with the remaining flour and mound the yeast into the centre.
7. Fit the bucket into the breadmaker and set to the programme recommended in the manual (either special if the machine has this setting or basic white or No 1).
8. Add the pistachios according to the manuals instructions, usually at the beginning or the middle of the second kneading or when the machine bleeps.
9. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
10. If liked, brush with the selected glaze.
11. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
2. Leave for 4-5 minutes, then drain.
3. Slide the skins off with a clean teatowel and discard. Leave the nuts aside.
4. Pour the water into the breadmaker bucket, then add the oil and half the flour.
5. Sprinkle with the salt, sugar and cardamom.
6. Cover with the remaining flour and mound the yeast into the centre.
7. Fit the bucket into the breadmaker and set to the programme recommended in the manual (either special if the machine has this setting or basic white or No 1).
8. Add the pistachios according to the manuals instructions, usually at the beginning or the middle of the second kneading or when the machine bleeps.
9. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
10. If liked, brush with the selected glaze.
11. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
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