Lemon Herb Pistachio Bread

Lemon Herb Pistachio Bread

This bread is fragrant and delicious, and perfect for newby bread bakers – no kneading required. All you need is time to let the yeast rise, and then enjoy. It’s flavorful enough on its own, and a delectable accompaniment to your favorite soups and salads.
Course Appetizers, Breakfast, Side Dish
Cuisine American


  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 lemon zest & juice
  • 1 cup pistachio nuts chopped
  • 1 1/2 cups room temperature water
  • 3 tablespoons olive oil


Day Before:

  • Combine the flour, salt, yeast, herbs and lemon zest in a large bowl. Whisk together until thoroughly blended.
  • Stir the water and lemon juice together, and then add to the dry ingredients. Stir in the pistachio nuts last.
  • The dough will be thick and chunky. You want it to be just barely wet throughout – it’s okay to add a spoonful or two if you need to.
  • Cover the bowl with plastic wrap and let the dough rest at room temperature overnight (12 to 18 hours).

Ready to Bake:

  • Preheat the oven to 450 degrees Fahrenheit.
  • Place a large Dutch oven (6-quart, preferably enamel coated) in the oven for about 30 minutes to heat up.
  • The dough should be doubled in size at least, and puffy with small bubbles in it.
  • Carefully empty the bowl onto a floured surface. DO NOT KNEAD. Shape it into a ball gently, with flour coating the outside. Place it on a piece of parchment paper, and then place the paper inside the heated Dutch oven.
  • Bake, covered, for 30 minutes.
  • Remove the Dutch oven cover, and bake for an addition 10 to 15 minutes, until the crust is nicely browned.
  • Remove from the Dutch oven and set on a rack
  • Brush with olive oil, and allow to cool for about 2 to 3 hours before eating.
Keyword Lemons
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