| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
French |
Post fabfoo, Post to mc |
2 |
servings |
INGREDIENTS
| 1 |
|
Bread: |
| 2 |
tb |
Dry yeast |
| 2 1/2 |
c |
Warm water; (105-110) |
| 7 |
c |
Bread flour; unsifted |
| 1 |
tb |
Salt |
| 1 |
tb |
Butter; melted |
|
|
Combine: 1 egg white; 1 tablespoon water |
|
|
Cornmeal for dusting |
| 2 |
|
Garlic cloves; chopped |
| 1 |
tb |
Dijon mustard |
| 3/4 |
c |
Finely chopped oregon hazelnuts |
| 1/3 |
c |
Olive oil |
| 1/2 |
c |
Chopped sun-dried tomatoes |
| 1/4 |
c |
Butter; soft |
| 1 |
c |
Grated swiss cheese |
INSTRUCTIONS
FILLING
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.
Recipes By Oregon Hazlenuts <www.teleport.com/~nuts/index.html>
Recipe by: Lisa-Fabfood
By LizaCooks@aol.com on Jun 12, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“With Jesus, you can do it”