Saffron Bread with Pistachio Nuts

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • few strands saffron
  • 1 sachet yeast (7 g/¼ oz/ tsp)
  • 300 ml (10 fl oz/ cups) lukewarm water
  • 500 g (1 lb/3⅓ cups) plain (all-purpose) flour
  • pinch of salt
  • dab of butter (2 tbsp)
  • 75 g ( oz/½ cup) roasted and peeled
  • pistachio nuts


Leave the saffron and the yeast to soak in water for 10 minutes. Add flour, salt and butter to a large bowl. Create a ‘well’ in the middle and add the yeast, water and pistachio nuts. Knead thoroughly. Dust flour onto the countertop and spread the dough on it. Knead for another 10 minutes until pliable. Add some water if it is too dry. Add some flour if it is too wet. Place the dough in a greased bowl, cover with plastic wrap and allow to rise for another hour. Knead the dough again and place in the greased tin in which you plan on baking the bread. Leave to rise for another 30 minutes. Bake the bread in an oven preheated to 180°C (350°F/Gas 4). The bread is ready as soon as it sounds hollow when tapped. Great with a drink, served with sausage and olives.