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
We can trace the history of meal recipes back into the distant past, at least as far into history as early Egypt, and possibly even further than that. Having said that, generally, these early recipes were just basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are a few clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, main course and dessert, something we still use today. Aspicius also informs us how the Roman cooks used many herbs, including a few that will be familiar to modern chefs like bay, rue and dill. During the following few centuries, the upper classes strove to serve up the most exotic meals, and as a result chefs and their recipes increased in prestige. Even so, it wasn`t until the nineteenth century that formal cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of TV gave us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Oregon Hazelnut Stuffed French Bread recipe.
