| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Post fabfoo, Post to mc |
2 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Warm water; 105 to 110 |
| 1 1/2 |
tb |
Active dry yeast |
| 1/4 |
c |
Honey |
| 1/4 |
c |
Butter |
| 1 1/2 |
ts |
Salt |
| 1/3 |
c |
Non-fat dry milk |
| 2 1/2 |
c |
All-purpose white flour |
| 1 |
c |
Whole wheat flour |
| 1 |
c |
Oat bran |
| 1 |
c |
Roasted & finely ground oregon hazelnuts |
| 2 |
tb |
Coarsely chopped oregon hazelnuts |
| 2 |
tb |
Oatmeal |
| 1 |
|
Egg yolk |
| 2 |
ts |
Water |
| 1 |
|
Pinches salt |
INSTRUCTIONS
EGG GLAZE
Whisk glaze ingredients together. Cover and refrigerate. Stir together the
warm water, yeast and honey. Let stand until foamy, about 5 minutes. Mix in
butter, salt, non-fat dry milk and 2 cups of the white flour. Beat until
smooth and creamy. Beat in remaining white flour, whole wheat flour, oat
bran and ground hazelnuts. Knead until smooth and elastic. Cover and let
rise until doubled in bulk. Punch down and turn out onto lightly floured
surface. Divide dough in half and shape into two round loaves, about 7
inches in diameter. Cover and let rise until almost doubled and a slight
indentation remains when lightly touched with fingertip. Brush loaves with
egg yolk glaze and sprinkle each loaf with 1 tablespoon oatmeal and 1
tablespoon coarsely chopped hazelnuts. Bake in a 350 oven for 25 minutes,
or until golden.
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.
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