adapted from Carol Field’s The Italian Baker
- 2 cups roasted, unsalted pistachios
- 2 1/2 tsp or 1 package active dry yeast
- 1/4 cup cane syrup or honey
- 1 1/3 cups warm water
- 2 tbsp olive oil
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp salt
Chop them to coarse crumb in a food processor.Stir the yeast and cane syrup or honey into water in a large mixing bowl; let stand until foamy.
Combine the flour, salt and pistachios and stir into the yeast mixture. Mix until the dough looks brownish and coarse. Knead for 8-10 minutes. The dough should be soft, moist and fairly dense, but easy to work, although not elastic.
Place the dough in an oiled bowl, cover tightly and let rise in a warm place until doubled, about 1 1/2 hours.
Turn the dough out onto a lightly floured surface. WITHOUT PUNCHING IT DOWN OR KNEADING IT, shape it gently into a log and join the end to make a ring.
Place on a cornmeal-dusted bread peel. Cover and let rise until doubled, about 1 hour.
Pre-heat the oven with baking stone to 400° F. Slide bread onto stone and bake for 10 minutes; reduce the heat to 350° F and bake 40 minutes longer.