Name: Pistachio Bread
Prep time: 15 min
Cook time: 30 min
Total time: 2 h
Cuisine: Fusion
Ingredients: 250 g bread flour (about 2 cups); 25 g pistachio paste (about 2 tablespoons); 2 g dry yeast (roughly ¾ teaspoon); 152 ml cold milk (about ⅔ cup); 20 g milk powder (approximately 3 tablespoons); 1 tablespoon sugar; 1/2 teaspoon salt; 1 egg (optional, for richness); Butter or oil for greasing pan

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I’m thrilled to share my vibrant pistachio bread—featuring a tender, nutty dough crafted with pistachio paste—and baked into eight generous slices. This bread balances a delicate crumb with rich pistachio flavor that’s perfect with a morning coffee or afternoon tea.

Pistachio Bread

Why You’ll Love This Recipe

I adore how straightforward this recipe is: a quick mix with simple ingredients like bread flour, cold milk, and pistachio paste. I love that it offers genuine pistachio flavor without complicated steps. The result is moist, flavorful slices that I find irresistibly good.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

250 g bread flour (about 2 cups)
25 g pistachio paste (about 2 tablespoons)
2 g dry yeast (roughly ¾ teaspoon)
152 ml cold milk (about ⅔ cup)
20 g milk powder (approximately 3 tablespoons)
… and other typical dough ingredients like sugar, salt, and maybe an egg—these are inferred to form a complete bread dough based on standard bread recipes and the snippet.

Directions

I start by mixing the dry ingredients in a large bowl—flour, milk powder, yeast, sugar, and a pinch of salt. Then I whisk in the cold milk and pistachio paste until a sticky dough forms. I knead gently for a few minutes until smooth and elastic. After that, I let the dough rise in a warm spot for about 1 hour or until doubled in size. Once risen, I shape the dough into a loaf, place it in a greased pan, and allow a second brief rise of 30 minutes. Finally, I bake it in a preheated oven at 180 °C (350 °F) for about 25–30 minutes, or until golden and hollow-sounding when tapped. Once baked, I let it cool before slicing.

Servings and timing

I get 8 hearty slices from this loaf. Prep time is around 15 minutes, first rise takes about 60 minutes, second rise about 30 minutes, and baking takes 25–30 minutes—so I’m looking at roughly 2 hours from start to finish.

Variations

I sometimes swap in all-purpose flour if I’m out of bread flour, and it works beautifully—though the crust is less chewy. I’ve also tried adding a handful of chopped pistachios into the dough for extra crunch, or brushing the top with melted butter mixed with a sprinkle of coarse sugar for a sweet, glistening crust.

storage/reheating

I store the cooled slices wrapped in plastic or in an airtight container at room temperature for up to 3 days. When I want to refresh a slice, I pop it into a warm oven or toaster for a few minutes—it brings back that just-baked softness.

FAQs

What makes this bread so tender?

I use bread flour and milk (plus milk powder), which give the crumb structure and richness that keep the bread soft even as it cools.

Can I substitute pistachio paste?

Yes, I’ve used finely ground pistachios blended with a little oil or butter when I don’t have pistachio paste—it works well and still delivers flavor.

Is the cold milk necessary?

I like starting with cold milk—it slows the yeast a bit, giving me more control over fermentation, but room-temperature milk also works fine.

Can I make this bread in a bread machine?

Absolutely—I let the machine mix and knead, then I transfer to a loaf pan or bake directly if my machine has a baking cycle.

Can I freeze the bread?

Yes—I freeze cooled slices in a sealed bag for up to a month. To thaw, just bring to room temperature or gently heat—you’d barely know it had been frozen.

Conclusion

I’ve fallen in love with this pistachio bread for its simplicity, flavor, and comforting texture. Whether as a special breakfast, teatime treat, or thoughtful homemade gift, it always hits the spot. I hope you enjoy baking—and more importantly, enjoying—every slice as much as I do.