Oregon hazelnut-stuffed french bread
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Oregon hazelnut-stuffed french bread
  Oregon    French    Bread  
Last updated 6/12/2012 12:45:51 AM. Recipe ID 5855. Report a problem with this recipe.
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      Title: Oregon hazelnut-stuffed french bread
 Categories: Breads
      Yield: 2 Lg loaves
      2 tb Dry yeast
  2 1/2 c  Warm water (105-110 F.)
      7 c  Bread flour, unsifted
      1 tb Salt
      1 tb Butter; melted
      1    Egg white; mixed with...
      1 tb Water
           Cornmeal for dusting

      2    Garlic cloves; chopped
      1 tb Dijon mustard
    3/4 c  Finely chopped hazelnuts
           -(Oregon hazelnuts)
    1/3 c  Olive oil
    1/2 c  Chopped sun-dried tomatoes
    1/4 c  Butter, soft
      1 c  Grated Swiss cheese
  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.
  * COOKFDN brings you this recipe with permission from: * Oregon
  Hazelnut Industry and The Hazelnut Marketing Board

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Recipe ID 5855 (Apr 03, 2005)

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