| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Italian |
Bread machi, Breads |
16 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Loaf:; (1 lb loaf): |
| 1 1/2 |
ts |
Active Dry Yeast; (1 t) |
| 2 1/4 |
c |
Bread Flour; (1 1/2 C) |
| 3/4 |
c |
Whole-Wheat Flour; (1/2 C) |
| 2 |
tb |
Wheat Germ; I omitted, (2 T) |
| 3 |
tb |
Nonfat Dry Milk Powder; (2 T) |
| 1/4 |
c |
Sugar; PLUS |
| 2 |
tb |
Sugar; (1/4 C) |
| 3 |
tb |
Anise Seed; or fennel seed, |
| 1 1/2 |
tb |
Wonderslim; *NOTE, (2 T) |
| 1 |
c |
Water; PLUS |
| 2 |
tb |
Water; (3/4 C) |
| 3/4 |
c |
Hazelnuts; chopped, (1/2 C) |
INSTRUCTIONS
2 T
*NOTE: The original recipe used 3 T vegetable oil (2 T).
Biscotti are twice-baked cookies - a favorite Italian dessert. They are
served with cappuccino, red wine or hot chocolate, and they keep so well
that you can always have a supply on hand.
Add all ingredients except the hazelnuts in the order suggested by your
bread machine manual and process on the basic bread cycle according to the
manufacturer's directions.
At the beeper (or at the end of the first kneading in the Panasonic or
National), add the hazelnuts. Let cool or eat warm.
To make biscotti, preheat your oven to 350 deg F. Slice cooled bread 1/2"
thick. Cut slices into fingers 1" wide. Place on baking sheet and toast
for 15 - 20 min. The fresher the bread, the longer it needs to toast. Let
cool and store in airtight containers or freeze.
I didn't get to make this into biscotti as it smelled so good we went ahead
and ate it!! This is an *excellent* bread. Probably very good as biscotti
also...maybe next time.
Entered into MasterCook II and tested for you by Reggie Dwork
<reggie@reggie.com>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg
NOTES : Cal 152.9
: Fat 4.1g
: Carbs 25.3g
: Dietary Fiber 1.9g
: Protein 4.6g
: Sodium 6mg
: CFF 23.6%
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”