malheb pistachio bread

ingredients & procedure

recommended tools:

• loaf pan

• parchment paper

• mixing bowls

• fork

• mesh sifter

malheb pistachio bread:

240 g flour
200 g sugar
1 tsp baking powder
1/2 tsp salt
2 tsp mahleb
242 g buttermilk
50 g egg
120 g vegetable oil
70 g chopped, roasted, unsalted pistachios

• preheat oven to 350° F.

• prep a loaf pan: spray the pan with cooking spray and line with parchment. leave enough hanging outside of the pan so you can easily release your loaf.

• in a mixing bowl, whisk together the flour, sugar, baking powder, salt, pistachios, and mahleb.

• in a separate bowl, mix together the buttermilk, egg, and vegetable oil.

• using a spatula, in three additions, slowly add the wet mixture into the dry to combine.

• add the mixture to the prepared loaf pan and bake for 45-50 minutes, or until a cake tester comes out clean.

  • alternatively - should reach an internal temperature of 200° F

• cool in the pan for 10 minutes, then remove and let cool on a wire rack for 1 hour.

vanilla icing and topping:

125 g powdered sugar
30 g milk
1/2 tsp vanilla extract
pinch of salt
30 g chopped, roasted, unsalted pistachios

• sift the powdered sugar into a small-medium mixing bowl.

• using a fork mix in the milk, salt, and vanilla extract.

• once the loaf is fully cooled, decorate the top with the powdered sugar icing and sprinkle the remaining pistachios on the icing.