California Pistachio Bread, page 319, May 29, 2015

I was going to be at my parent’s house the day before the party and knew I had time to bake another loaf to give away.  (This way, I also got to try a loaf using my mom’s bread machine.)  The original recipe title is “California Nut Bread” and recommends using your choice of nut, with corresponding nut oil.  I had pistachios and pistachio oil, so I took my ingredients and cookbook with me. What I forgot to do was take any photos of the process, or finished product this time.

pistachio(2)I forgot what a pain pistachios are to crack, though.  I had a nice session of opening nuts while watching the television, that made the time seem to fly.

Into the bread machine, I measured 1 1/4 cup buttermilk, 1/3 cup roasted pistachio oil, 3 cups bread flour, 1 tablespoon dark brown sugar, 1 tablespoon gluten, 1 1/2 teaspoons salt and 1 tablespoon bread machine yeast.  After setting the basic/medium cycle on Mom’s machine, I waiting until the alert between Knead 1 and Knead 2 to add 3/4 cup roasted, unsalted pistachios.

There is a note in this recipe to test the dough and if it is very firm and dry, to add another tablespoon of the buttermilk to soften it.  I noted when adding the nuts that it was very firm, so I went ahead and added the additional buttermilk at that time.

This loaf smelled really good while baking.  The combination of pistachio oil and nuts really added to the aroma.

The loaf baked up tall and light with a nicely-domed top.  My friend, Nancy took it home to share with her husband, Jim.  Here are her comments:

“We loved the bread.  In fact, I went to get some for breakfast yesterday and Jim had finished off the pistachio bread.  I only got 1 piece!”

I will have to try this recipe again with a different nut/oil combination.

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