LEMON PISTACHIO LOAF

Where is that “PLEASE MAKE ME” folder when I need it so badly?  This recipe from  Homesick Texan is fabulous. Lisa calls it Lemon Bread, I took some liberties with her recipe and decided to change it to loaf. To me, bread immediately brings the thought of yeast, and a drier crumb.  This is very moist and tender.  I also used pistachios instead of pecans, because one of our graduate students is nuts about pistachios (sorry, lousy pun). We like to keep our students happy, because happy students do great experiments. Or so we hope… 😉

LemonPistachioLoaf1

(made on May 18th – blogged on August 17th)

LEMON PISTACHIO LOAF
(slightly adapted from Homesick Texan)

for the loaf:
1/2 cup buttermilk
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 + 1/2 cups all-purpose flour
1 tablespoon finely grated lemon zest
1/2 cup pistachios, chopped coarsely

for the glaze:
6 tablespoons fresh squeezed lemon juice
3/4 cups granulated sugar

Heat the oven to 350°F and grease and flour a 9×5 bread pan, lining the bottom of the pan with parchment paper.

Stir together the buttermilk and the baking soda and set it aside. Cream together the butter and sugar. Beat together the eggs and slowly add to the creamed butter. Stir in the buttermilk and then slowly add the flour. Mix until a smooth batter is formed. Stir in the lemon zest and the pistachios.

Pour in the batter and bake until a toothpick inserted in the center of the loaf comes out clean, about 55 minutes. Cool the loaf in the pan on a rack for 30 minutes.

As the bread is cooling, mix together the lemon juice and sugar for the glaze. To apply the glaze, tear out a sheet of foil large enough to contain the loaf when wrapped. Remove the loaf from the pan by running a knife along the edges and gently tapping it out onto the sheet of foil.

Spread the glaze evenly over the top of the loaf and on the sides. The glaze will be runny, just make sure to contain it all when you wrap the bread with the foil.

Place in the refrigerator for at least 12 hours. Serve cold.

ENJOY!

to print the recipe, click here

 LemonLoafEdited

I am sure Lisa’s original version is amazing too, but when I saw the bright yellow-green color of the cut pistachios in the loaf, and how well their taste combined with the acidity of the lemon flavor, I was glad I used them.  Of course, for weeks I’d seen packages of shelled pistachios at the grocery store, but they disappeared the moment I wanted to make this recipe.  I had to buy whole pistachios and shell them, one by one.  A labor of love, but worth it.

This would be perfect for brunch, to take to a potluck, or to brighten up the morning of your co-workers.

ONE YEAR AGO: Roast Beef French Dip Sandwich with Green Pea Pesto

TWO YEARS AGO: Asparagus Pesto

THREE YEARS AGO: Chocolate and Chestnut Terrine

FOUR YEARS AGO: Under the spell of lemongrass

FIVE YEARS AGO: Greens + Grapefruit + Shrimp = Great Salad!

 

PISTACHIO-WALNUT SOURDOUGH BREAD

The goal: to make a sourdough bread loaded – and I mean loaded – with nuts, a crumb not as open as my usual loaves, to enjoy with an assortment of cheeses, from  French Brie to Italian Gorgonzola, passing by Spain with its awesome Manchego.  My starting point was a recipe from Maggie Glezer’s Artisan Baking, adapted to include whole pistachios, and small pieces of walnuts.  I wanted the pistachios to be the main textural component in the bread, and the walnuts to impart mainly their flavor throughout the crumb.  According to my dear husband, I hit the jackpot with this bread, he absolutely loved it. It reminded us of a bread we used to buy in a street market in Paris on Saturdays, except for the fact that the French version included a lot of sunflower seeds. Now, that’s an interesting idea for a future baking adventure… 😉

PISTACHIO-WALNUT SOURDOUGH BREAD
(from the Bewitching Kitchen)

Levain (you will use only half of it):
1 Tbs firm sourdough starter
45 g  warm water
75 g  bread flour

Dough:
300 g  bread flour
25 g  rye flour
25 g whole wheat flour
228 g  warm water
8 g salt
80 g walnuts, lightly toasted, in small dice
50 g whole pistachios, roasted

Make the levain by mixing all the ingredients and kneading lightly to form a smooth dough.  Keep at room temperature for about 12 hours (it should at least triple in size).

Make the dough by combining the three types of flour with the water.  Cover and let the mixture rest for 30 minutes. Add the salt and the levain (half of it only!) and knead a few times until it forms a shaggy mass.  Add the nuts and knead briefly to incorporate them.  Let it rest for 30 minutes, knead for about 10-20 seconds, and let the dough rest for another 30 minutes.  Knead (or fold) a few times, and let the dough rest for 1 hour.  Knead (or fold)  a few times, and let it rise undisturbed for 2 hours.

Pre-shape the dough as a round ball, let it rest for 15 minutes, then shape it in its final form, placing it in a banetton or another appropriate, well floured container, with the seam side up.   Cover and let it rise for 3 hours. Invert the dough on parchment paper, slash the surface, place on a baking stone on a 425 F oven, covered for 30 minutes, then uncover and bake for 15 minutes more, until dark brown and the internal temperature is at least 205 F.

Let the loaf cool over a rack  before cutting.

ENJOY!

to print the recipe, click here

Comments:  Making this bread was a labor of love, because I shelled the pistachios myself. My finger tips had quite a workout, so next time I will buy shelled pistachios to make life a little easier, and I advise you to do the same. At any rate, this bread is a nut-lover’s paradise.  The pistachios shine like little jewels, and the walnuts become almost sweet during baking.  I could not be happier with it, as it turned out exactly as I hoped.  Plus, it was another  successful performance by our Breville toaster oven!

Who could resist having a second slice?  😉

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