American Pistachio Bread

40 pieces @ 445 g (15.5 oz) each
Dough g/ml lbs./oz Baker's % Yield % Notes
Flour, bread 1000 22 lbs 100.00% 53.76%
Vegetable shortening 500 g 1 lb 1.5 oz 5.00% 2.69%
Water 5650 g 12 lbs 8 oz 56.50% 30.38%
Yeast, compressed 300 10.5 oz 3.00 % 1.61 %
Sugar, granulated 300 10.5 oz 3.00% 1.61%
Salt, sea 200 g 7 oz 2.00% 1.08 %
Dough conditioner 100 3.5 oz 1.00 % 0.54 % optional
Malt powder 50 g 1.8 oz 0.50 % 0.27 %
Milk, dry 500 g 1 lb 1.5 oz 5.00 % 2.69 %
American Pistachios 1000 g 2 lbs 3 oz 10.00 % 5.38 % Roasted, chopped
Total 18600 g 41 lbs 1 oz 186.00% 100.00%


• Combine all ingredients, except the American Pistachios in a large mixing bowl. With dough hook mix on first gear for three minutes (pick-up stage). Stop the mixer and put gearshift into neutral. Scrape down the side of the bowl and check the dough consistency. Restart in third gear for seven more minutes. Add American Pistachios and mix on low speed until fully incorporated. Lightly dust the surface of a workbench and place the dough onto the surface. Cover to prevent the dough from drying out. Bench rest for 10 minutes. Punch the dough down and fold the dough over to release the gases and supply the yeast with new food. Bench rest additional 10 minutes.

• Divide into 445 g (15.5 oz) pieces, round and cover. After 10 minutes bench rest, shape the bread again into rounds. Place into a prepared pan. Using a second pan of the same size, press the dough gently into the prepared pan. Apply egg wash.

• Proof at low humidity 30-35°C (88-95° F) until the dough is tripled in size.

• Bake at 190°C (375° F) with two seconds of steam for +- 30 minutes or until an internal temperature of 99° C (210° F) is reached.

• Loosen with palette knife and remove the bread from the pans. Place on cooling rack and allow the bread to cool down to 38 °C (100 °F) before slicing or wrapping.

• Malt powder can be replaced with malt syrup – you may need to adjust the dough consistency.

• Coat the inside of the pans with pan release, for proper lubrication, so the bread does not stick to the pan and can be easily removed after baking.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!