Turkish Pistachio and Apricot Bread

I don’t know about your Saturday mornings when you were growing up.  I can imagine that cartoons and cereal were the MO for your weekend jams.  Mine on the other hand, were full of Mexican breakfasts and omelets, and either yard sale-ing or PBS cooking shows.

My parents were trying to get this antique glass business off the ground, so Dad and I would hit the road VERY early (for a teenager that is) and plan our trek up one street and down the other in search of the elusive Yard Sale sign.  Estate sales?  JACKPOT!  Multi family?  BINGO!  Man, those were fun times.

When the yard sale season was over, we were watching cooking shows and being inspired by chefs like Martin Yan of Yan Can Cook.  So can you!  *giggle*  I got the opportunity to see him in action and meet him a few years ago at the Washington Wine and Food Festival.  I was like a  kid in a candy store!!  He’s LEGENDARY!

Then there was Jacques and Julia, Natalie Dupree, Lydia Bastianich (whom I’ve enjoyed watching on MasterChef), Jeff Smith of Frugal Gourmet, and Sara Moulton.  Dad and I would get so tickled when she would say turkey lurky.  Oh those are fond memories.

We are spotlighting Sara Moulton’s book, Everyday Family Dinners and cooking our inspirations based on recipes from this book and her VAST library of cooking shows and other publication recipes.

I went to her site to see what recipes were already published.  Didn’t want to spoil anything out of the book…that way you have to buy it!  LOL  I found her  Walnut Poppyseed Bread from her episode on Turkish Home Cooking and just knew I had I found my inspiration.  I LOVE to make bread.  And for me, Turkey is about sweet, succulent dried apricots and salty, tasty pistachios.  Those are my favorite combinations and had to use her technique to make a yummy bread!

Combine water with yeast and sugar in the bowl of a stand mixer with paddle attachment. Let sit for 4 or 5 minutes or until frothy.  Combine flours and salt together in a small bowl.  Add 1/2 cup of flour mixture and turn mixture on low speed. Continue adding flour mixture 1/2 cup at a time until the dough forms a ball and pulls away from the sides.

Change to dough hook sprayed with cooking spray and knead on medium-high for 5 minutes.

Turn out onto a flour surface and knead lightly to form a ball.

Place in a bowl coated in cooking spray; rolling the dough around to coat. Place in a warm place and allow the dough to raise 1 hour or until doubled in size.

Turn the dough out onto a floured surface and punch down. Press out into an 8 inch circle and sprinkle the apricots and pistachios. Roll dough up and lightly knead to blend.  Stretch out the dough into a 9 inch loaf and place on a baking sheet sprinkled with cornmeal.  Cover with a towel and allow to rest 30 minutes.