Meals and Courses

  • 75 g (3 oz) shelled pistachio nuts
  • 175 ml (6 fl oz) mango juice or pineapple juice
  • 1 large egg
  • 25 g (1 oz) unsalted butter, softened
  • ½ teaspoon salt
  • 425 g (14 oz) strong white bread flour
  • 50 g (2 oz) light muscovado sugar
  • 1¼ teaspoons fast-action dried yeast
  • 150 g (5 oz) semi-dried tropical fruits, such as papaya, mango and pineapple, chopped
  • 50 g (2 oz) glacé cherries
  • milk, to brush
  • icing sugar, for dusting

Put the pistachio nuts in a bowl and cover them with boiling water. Leave for 1 minute, then drain and rub between several layers of kitchen paper to loosen the skins. Peel away the skins and roughly chop the nuts.

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients, except the nuts and fruits, in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to a 750 g (1½ lb) loaf size on the sweet programme (or basic if the machine doesn't have a sweet setting). Add the fruits and two-thirds of the pistachio nuts to the pan when the machine beeps.

Just before baking begins brush the top of the dough lightly with milk and scatter with the reserved nuts. Close the lid gently.

At the end of the programme lift the pan out of the machine and shake the bread out on to a wire rack to cool. Dust lightly with icing sugar.

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