Oregon hazelnut sourdough bread
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Oregon hazelnut sourdough bread
  Oregon    Sourdough    Bread  
Last updated 6/12/2012 12:45:51 AM. Recipe ID 5847. Report a problem with this recipe.
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      Title: Oregon hazelnut sourdough bread
 Categories: Breads
      Yield: 2 Baquettes
 
      1 tb Dry yeast; OR
      1    Cake fresh yeast; crumbled
      2 tb Granulated sugar
    1/2 c  Warm water
  1 1/2 c  Sourdough starter
      1 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
      2 ts Salt
      6 c  Unbleached flour, as needed
           Cornmeal (optional)
 
  Place the yeast, sugar and warm water in a mixing bowl. Allow mixture
  to sit about 5 minutes, or until the yeast has dissolved. Add the
  sourdough starter, hazelnuts and salt. Add flour, 1 cup at a time,
  until a stiff dough is formed. Turn out onto a floured surface and
  knead for 10 minutes. Place dough in a well-oiled bowl. Cover with
  plastic wrap and let rise until doubled in bulk (about 1 hour). Punch
  down dough and turn out onto a floured surface. Divide dough in two.
  Shape into long baguettes and place on a well-oiled baking sheet
  sprinkled with cornmeal (optional). With a sharp knife or a razor
  blade, make 3-4 diagonal slashes across the top of each loaf. Let
  rise in warm place for 40 minutes. Bake in a 400 oven for 20-25
  minutes or until loaves are golden brown and sound hollow when
  tapped. Cool on a wire rack.
  
  * COOKFDN brings you this recipe with permission from: * Oregon
  Hazelnut Industry and The Hazelnut Marketing Board
 




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Recipe ID 5847 (Apr 03, 2005)

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