BREAD
2 tbsp dry yeast
2 1/2 cup warm water (105-110 f.)
7 cup bread flour, unsifted
1 tbsp salt
1 tbsp butter, melted
1 egg white, mixed with...
1 tbsp water
1 cornmeal for dusting
FILLING
2 garlic cloves, chopped
1 tbsp dijon mustard
3/4 cup finely chopped hazelnuts (oregon ha, zelnuts)
1/3 cup olive oil
1/2 cup chopped sun-dried tomatoes
1/4 cup butter, soft
1 cup grated swiss cheese
Directions
Thoroughly mix all filling ingredients together and set aside.
Dissolve yeast in warm water. Add salt and butter, blend until well
mixed. Knead until dough is elastic and smooth, about 10 minutes.
Place in greased bowl, cover and let rise until doubled, about 1
hour. Divide dough into 2 pieces and roll into oblong pieces 15x12
inches. Spread each with 1/2 of the filling. Roll up sealing as you
roll. Place on greased baking sheets dusted with cornmeal, seam side
down. Let rise until doubled, about 1 hour. Make 3 or 4 diagonal cuts
on each loaf. Bake in 450 oven for 25 minutes. Remove, brush with egg
white and water mix, bake 5 minutes more.
For best results, keep oven very hot and place a pan with 1 inch of
water on the bottom rack. This steam will create the classic crunchy
crust of good French bread.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Servings: 2 lg loaves
Oregon Hazelnut-Stuffed French Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; French
The History of Recipes
It is possible to follow the history of meal recipes back into the far past, in truth as far into history as ancient Egypt, and maybe even further. Interesting though that is, sadly, these ancient records were just very simple pictorial recipes for meal preparation.
Later on, in The time of the romans around 25BC a man called Apicius created a few documents which described recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Aspicius tells us how the Roman cooks made use of many different spices and herbs, including a few you will know for example thyme, mint and dill. Later on in the 1400s, knights returning from the crusades brought us many new foods and herbs from the Middle-East, including spices such as basil and rosemary. These new foods and tastes caused an outbreak in recipe publications, many of which are kept safe in private libraries. By the time we get to the 20th century, cooking publications are starting to become popular mostly as a result of increased literacy, leisure time and disposable income. |
We hope you enjoy this Oregon Hazelnut Stuffed French Bread recipe.
