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Rosemary and Hazelnut Bread Recipe

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This recipe for Rosemary and Hazelnut Bread is from The Hope Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups warm water
1 Tbsp. honey
1 tsp. salt
1½ packages dry yeast
2¾ cups all-purpose flour
¼ cup hazelnuts, finely chopped
1½ tsp. crushed dried rosemary
1 tsp. sesame seeds (optional)
Directions:
Directions:
Combine the water, honey, salt, and yeast in a large bowl.
When the mixture is foamy, add 2 cups of the flour, one cup at a time, stirring well.
Add the nuts and rosemary and combine them thoroughly.
Then add the remaining flour. The dough will be sticky but should come away from the sides of the bowl.
Grease the baking pan or sheets.
Flour your hands and divide the dough in half. Make each portion into a loaf about 16 inches long. This will take some coaxing, as the dough will be very sticky.
Place the loaves in the pan and let them rise for about 20 minutes in a warm place.
Preheat the oven to 400º.
[Optional] Sprinkle sesame seeds on top of the loaves, if you like.]
Bake loaves for 20 to 25 minutes until they are light brown. For a crisper crust, remove the loaves from the pan and bake them directly on the oven shelf for an additional 5 minutes.
Let the loaves cool on wire racks.
Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
90 minutes, including rising and baking
Personal Notes:
Personal Notes:
This bread keeps its shape best when baked in French bread pans -- the kind that comes in a pair and looks like a drain-pipe split lengthwise. If you use baking sheets, the bread will flatten out a bit but will still taste good.

 

 

 

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