| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Italian |
Bread machi, Breads |
16 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Loaf:, 1 lb loaf: |
| 1 1/2 |
t |
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 |
T |
Wheat Germ, I omitted 2 T |
| 3 |
T |
Nonfat Dry Milk Powder, 2 |
| 1/4 |
c |
Sugar, PLUS |
| 2 |
T |
Sugar, 1/4 C |
| 3 |
T |
Anise Seed, or fennel seed |
| 1 |
|
tb Wonderslim, *NOTE 2 T |
|
|
c Water, PLUS |
|
|
tb Water, 3/4 C |
| 3 |
|
c Hazelnuts, chopped 1/2 C |
| 152.9 |
: |
Fat 4.1g : Carbs 25.3g : |
INSTRUCTIONS
T
~---------------------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
Dietary Fiber 1.9g : Protein 4.6g : Sodium 6mg
: CFF 23.6%
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