| 330 | 331 | 332 | 333 | 334 |
| 1 | 121 | 242 | 362 | 483 |
|
Granny White
Pistachio Bread
1
package aactive dry yeast
granulated sugar
1
1
1
2
3
1
1
1
/4 cup warm water
cup warm milk
/2 stick (1/4 cup) butter, softened
teaspoons salt
− 4 cups all−purpose flour
/4 cup melted butter
cup shelled, salted pistachio nuts, coarsely chopped
egg, lightly beaten
Combine the yeast, 1 tablespoon sugar and water in a large mixing
bowl, and allow to proof. Then add the milk, the softened butter,
the salt, and 1/2 cup sugar to the yeast mixture. 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.) Turn out on
a lightly floured board and knead for a good 10 minutes, or until
smooth and elastic. Form into a ball, place in a buttered bowl,
and turn to coat the surface with butter. Cover with plastic wrap
and set in a warm, draft−free spot to double in bulk.
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.
332
Page
Quick Jump
|