Pistachio Easter Bread

Pistachio Easter Bread

Makes 1 huge loaf

Milk, whole	1 1/2 cups
Instant Dry Yeast (Fleischmanns fast acting recommended)	2 1/4 tsp or 1 packet
All Purpose Flour	3 1/2 cup
Salt	1 teaspoon
Butter, unsalted softened	1/4 cup
Egg Yolks	2
Granulated sugar	1/2 cup
Pistachio extract or emulsified flavor	1 Tablespoon
Pistachios, unsalted, roasted and crushed	1/4 cup
Nonpareils sprinkles	1-2 Tablespoons
Egg wash
SIMPLE GLAZE
Powdered sugar, sifted	1 cup
Vanilla extract	1 teaspoon
water	as needed

10 STEPS OF BREAD PRODUCTION

1.     Measure ingredients

2.     Mix and knead the dough

3.     First fermentation (bulk fermentation in the bowl), AKA PROOF

4.     Punch down (de-gas)

5.     Divide dough by weight (only if making more than one loaf, rolls, pretzels, etc.)

6.     Round dough

7.     Shape dough (pretzels, cinnamon rolls, pizza, dinner rolls, etc)

8.     Second fermentation, AKA PROOF (dough is proofed when it bounces back when you poke it)

9.     Score, egg wash (if needed)

10.  Bake until internal temperature of 200 degrees

Method of prep:

Start by warming the milk to around 95 degrees. You can pop it in the microwave and warm for 30 seconds at a time, stirring in between each zapping until the milk is sufficiently warmed. Next, add the yeast to the milk and stir. Set aside. In a large bowl or the bowl of a stand mixer with a dough hook attachment, add flour, salt, sugar, and pistachios. Combine these ingredients thoroughly. Now add the warm milk/yeast mixture, egg yolk, butter, and pistachio flavor. Mix the dough until it forms a shaggy dough. Once the dough is formed, you can turn the dough onto a clean surface and knead for 3-5 minutes, or continue mixing dough in the stand mixer for the same amount of time. If the dough is sticking to the counter, use a dough cutter to scrape from the work surface and dust with a small amount of flour.

Once a smooth dough is achieved, place the dough back into the bowl and cover with a warm wet tea towel. Proof the dough in and environment around 80 degrees. You can briefly turn you oven on and then turn it off to create a warm environment for the dough to proof (bulk fermentation). Alternatively, your patio will work if its warm enough outside. Some ovens also have a "proof" setting, although, the setting is sometimes too warm. If your dough looks dry and crusty, or is too warm to the touch when you feel the bottom of the bowl, its too warm. Proof the dough for 45 minutes or until it has at least doubled in size.

Once the dough has doubled in size, punch the dough down by pressing on it to de-gas. Now divide the dough into 3 equal pieces and round each piece into a ball. Rest the dough balls on your counter for 10 minutes, covered.

Uncover the dough balls and pressing from the middle of one of the dough balls out, roll into a 12 inch rope. Repeat this process with the other 2 balls.

Preheat oven to 350 degrees F

Pinch the 3 "snakes" together at the top and braid into a 3 strand braid. Pinch the bottom of the braid together and form into a wreath (circle). Pinch the two ends together and nestle an uncooked egg in the center. Place the wreath onto a floured sheet tray and cover lightly with plastic wrap or parchment paper. Place the sheet tray back in the proofing area and proof for 30-45 minutes. The dough is ready when it springs back and leaves a small dent when you touch it. Brush the dough with egg wash and sprinkle nonpareils over the dough. Place into the oven and back for 30-45 minutes or until the internal temperature of the thickest part of the bread reaches 190 degrees. Remove the bread from the oven and allow to cool. Store in refrigerator until ready to serve. Warm in the oven before service.

To make the simple glaze, mix powdered sugar and extract in a small bowl. Add a teaspoon of water at a time until the glaze is at the desired consistency. Drizzle glaze into the spaces between the braids.