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
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We hope you enjoy this Oregon Hazelnut Stuffed French Bread recipe.
