Pistachio Bread Ingredients 1 package active dry yeast 1/2 cup plus 1/3 cup granulated sugar 1 teaspoon

vanilla* 1/4 cup warm water 1 cup warm milk 1/2 stick (1/4 cup) butter, softened 2 teaspoons salt 2 1/2 - 3 cups all-purpose flour 1/2 cup ground pistachios (until powdered like flour) 1 cup whole wheat flour 1/4 cup melted butter 1 cup shelled, salted pistachio nuts, coarsely chopped* 1 teaspoon nutmeg* 1/8 teaspoon ground cloves* 1 egg, lightly beaten Instructions Preheat the oven to 375F. Combine the yeast, 1 tablespoon sugar and water in a large mixing bowl, and allo w to proof. Then add the milk, the softened butter, the salt, spices, vanilla (i f used) and 1/2 cup sugar to the yeast mixture. Add the flour, starting with the 1/2 cup ground pistachios mixed with enough who le wheat flour to make the first cup. Add the rest of the whole wheatto white fl our to make the second cup and continue adding the flour, cup by cup. Be sure to beat the mixture well after each flour addition. (This dough is easy to handle but will be a little sticky at this stage.) Turn the dough out onto a lightly floured board and knead for a good 10 minutes, or until it is smooth and elastic. Form the dough into a ball, place in a butte red bowl, and turn to coat the surface of the ball completely with butter. Cover with plastic wrap and set in a warm, draft-free spot to double in bulk. Punch the dough down and turn out on a floured board. Let rest for a few minutes , then roll into a rectangle about 18 x 12 inches. Brush the surface with the me lted butter and sprinkle with an additional 1/3 cup of sugar and the coarsely ch opped pistachio nuts. Beginning with the long edge of the rectangle, roll up the dough like a jelly roll, pressing each seam as you do so. Join the ends of the roll and pinch together to form a ring. Place the ring carefully on a buttered b aking sheet. Slice two-thirds of the way down into the ring, at 3/4 inch interva ls. Twist each slice to the right so that the interior of the slice is now facin g upwards. Let the ring rise in a warm, draft-free place until almost doubled in size. Brush the entire surface with beaten egg, then bake in a preheated 375F ov en for 30 - 35 minutes until nicely browned. Cool completely on a rack before se rving. Makes: 1 ring loaf, 2 regular loaves * Notes: Spices may be omitted entirely, if desired, or cinnamon can be substi tuted and/or added to the spices. 1 teaspoon of vanilla can be added to the yeast mixture, if desired.

If using unsalted pistachios, add 1/2 teaspoon of salt to the last 1/3 cup of su gar. Great-grandma didn't always bake this bread as a ring. Quite often she would but ter two loaf pans, and rather than rolling the dough out as for the ring, she wo uld make it into a rectangle about 9" by 24". Cut the dough in half across the short width so you have two pieces about 9 by 12 inches. Butter and sprinkle th e nuts and sugar on as before, but roll from the short end. Carefully place eac h roll in the buttered loaf pans, tucking the ends under, allow to double in bul k and brush the tops with egg before baking. If using loaf pans, increase the b aking time to about 45 minutes or until the loaf sounds hollow when tapped.