How To make Pistachio Olive Bread
1 1/2 c Flour
1 tb Sugar, (Optional)
2 1/2 ts Baking Powder
1/2 ts Salt
3/4 c Milk
1/4 c Olive Oil
2 Eggs
1/3 c Pistachios, Chopped
3 tb Greek Olives, Pitted,
Chopped
Makes 1 medium loaf Preheat oven to 350?F. Grease and flour an 81/2" loaf pan. In a medium sized bowl stir and toss together the flour, sugar (if used), baking powder and salt. Set aside. In a sm,all bowl whisk together the milk, oil and eggs until smooth. Stir in the pistachios and olives. Add to the combined dry ingredients and stir just until blended. Spread evenly in the prepared pan. Bake until a thin wooden skewer inserted in the center of the loaf comes out clean, about 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Source: Williams-Sonoma Kitchen Library, Muffines & Quick Breads
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Pistachio-Lemon Olive Oil Cake | Savory by GIANT
Make this stunning cake, rich with citrus and nuts, your next holiday masterpiece. Get the full recipe at
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Crusty Pistachio and Olive Whole Wheat Loaf: A Deliciously Healthy Recipe
Welcome to the warm and inviting world of home baking! In today's video, we're diving into the rustic charm of a crusty whole wheat loaf, elevated with the delightful crunch of pistachios and the rich, savory taste of black olives. This artisanal bread, with its golden-brown crust and tender, aromatic crumb, is not just a treat for the taste buds, but also a feast for the eyes. Join us as we guide you through each step of the baking process, from mixing the wholesome ingredients to pulling the perfect loaf out of the oven. Whether you're a seasoned baker or trying your hand at bread-making for the first time, this recipe promises a rewarding and delicious experience. So, grab your apron, and let's bake a masterpiece that's sure to impress your family and friends!
RECIPE:
Wet ingredients:
• 10 oz warm water
• 2 tablespoons honey
• 1 tablespoon olive oil, we used extra virgin olive oil.
• 1 packet instant yeast
Dry ingredients:
• 2 cups whole wheat flour
• ½ cup unbleached bread flour
• ¼ teaspoon salt*
• ½ cup shelled pistachios, we used Trader Joe’s
• ½ cup or more (I was generous) sliced canned black olives
• ½ teaspoon Italian herb seasoning. French will work too. This is optional, it just adds a hint of extra flavour.
Combine wet ingredients. Keep in a warm place until foaming lightly. Then add the dry ingredients. Once mixed I let the stand mixer “knead” the dough for about five minutes. After which I stretched and folded the dough a few times using a couple of bench scrapers as this is a well-hydrated dough. I then proofed it in the Instant Pot for 40 minutes on Yoghurt setting. The dough will proof perfectly well in a bowl covered with a damp cloth if you don’t have an Instant Pot.
I pre-heated my Anova Precision Oven to 450F, with 100% steam. Then 15 minutes no steam at 375F. I used the convection setting and baked the bread on a bread/pizza stone. If you don’t have a steam oven, I suggest putting a baking tray of boiling water directly underneath the rack you are going to use in your oven while the oven pre-heats then just keep it topped up during the initial baking time. All ovens vary, you may have to adjust times, but the bread is done when its base sounds hollow when tapped.
*Note: Store-bought bread is chock full o’ salt. Really. I bake my own bread to avoid that. I don’t need it and neither do you. Additionally both the pistachios and olive bring some salt so this is quite enough to add.
Lemon Pistachio Cake | how to make lemon pistachio loaf cake | step by step process
#lemonpistachiocake #lemoncake #pistacake #lemonpistachiodrizzlecake #limepistachiocake #limecake
This moist and flavorful lemon pistachio cake is about as good as it gets, especially in terms of taste and texture.
A lemon pistachio cake is something that makes for a great brunch item or even a sweet treat in a care package. There’s just so much good going on here that it’s too good not to share.
Lemon and pistachios are clearly the stars of the show here, and each is featured throughout the cake. We use lemon juice, lemon zest, and chopped pistachios in the batter and this trifecta of ingredients adds wonderful citrus flavor with a slightly sweet nuttiness from the pistachios.
Once the cake has cooled, we top it off with more crushed pistachios to add a little visual flair and reveal one of the recipe’s main ingredients.
We’re left with a beautiful cake that looks too good to eat – but we don’t let that stop us!
Ingredients :
_____________________
Maida (All Purpose Flour) - 1 1/2 cups
Baking Soda - 1 tsp
Baking Powder - 1 tsp
Salt - 1 tsp
Butter - 1 cup
Sugar - 1 cup
Eggs - 4
Vanilla Essence - 2 tsp
Lemon Juice - 1 Tbs
Lemon Zest - 1 Tbs
Ground Pistachio - 2 Cups
Pistachio Loaf
It’s nearly springtime and we’re making this beautiful Pistachio Loaf! Grab your baking essentials – like butter, eggs, and sugar – plus a few extras, like pistachios and coconut flour, and get baking!
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Olive Bread Taste of Provence – Bruno Albouze
Provence olive fougasse (Olive flatbread). A slow mixing process bread dough enhanced with 3 kind of olives (cured black, green and Kalamata) seasoned with herbs and lemon confit... An ideal flat bread for outdoor parties!..
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Vegan Pistachio Bread Recipe
Full recipe available on Eat Drink Shrink:
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