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
Instructions
- In a large bowl, mix together the bread flour, milk powder, dry yeast, sugar, and salt.
- Add cold milk and pistachio paste, and stir until a sticky dough forms.
- Optionally, mix in an egg for added richness.
- Knead the dough for several minutes until smooth and elastic.
- Cover and let rise in a warm place for about 1 hour, or until doubled in size.
- Shape the dough into a loaf, place in a greased pan, and let it rise for another 30 minutes.
- Preheat the oven to 180 °C (350 °F).
- Bake the loaf for 25–30 minutes, or until golden and sounds hollow when tapped.
- Let cool completely before slicing and serving.
Notes
- All-purpose flour can be substituted, but bread flour yields a chewier crust.
- Add chopped pistachios to the dough for texture.
- Brush the top with melted butter and sprinkle with coarse sugar before baking for a sweet crust.
- Store wrapped at room temperature for up to 3 days.
- Freeze slices in a sealed bag for up to 1 month; reheat to enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
