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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Easy and delicious pistachio,poppy seed bread. Done by Sunny Anderson. Ingredients:
3 tbs butter,room temperature |
2 c flour |
1-3/4 c shelled pistachios |
1/4 c poppy seeds |
2 tsp baking powder |
1/2 tsp salt,plus pinch sea salt |
1/2 c sugar |
1 egg |
3/4 c milk |
1/2 orange,zested |
Directions:
1. Preheat oven to 350 degrees. Butter and flour loaf pan.
2. In food processor,add 1-1/2 c of the pistachios and pulse until finely ground. Remove them to large bowl and mix in the flour,poppy seeds,baking powder and 1/2 tsp salt.
3. In bowl of stand mixer fitted with paddle attachment,cream 3 Tbs. of butter and the sugar on meed. speed for 2 mins. Add the egg and continue to beat until mixture turns pale yellow and ribbons form. Mix in the milk and the zest until incorporated. Gently stir the mixture into dry ingredients to combine.
4. Pour into loaf pan and smooth the top. Dot with remaining 1/4 c of whole pistachios and sprinkle with a pinch of sea salt.
5. Bake till lightly golden and toothpick inserted in center comes out clean,about 1 hour 10 mins. Remove bread from pan and cool on wire rack,about 10 mins. Slice and serve warm or at room temperature. Great with creamed honey,if you have.
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