The Breadwinner

Index of Bread Recipes:

Hazelnut Maple Bread

3 cups all-purpose white flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup butter or margarine, room temperature
1/4 cup Oregon hazelnut butter
2 eggs
1/4 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon maple extract
1/2 cup mashed bananas
1/4 cup milk
1/2 cup roasted & coarsely chopped Oregon hazelnuts

Yield: 2 loaves

Sift together flour, baking powder and salt. Reserve. In a 2-quart bowl, cream sugar and butter until smooth. Beat in hazelnut butter, eggs, maple syrup, vanilla and maple extract. Mix in mashed bananas in three additions; alternately mix in dry ingredients and milk. Fold in chopped hazelnuts. Divide the batter between two greased 7x4x3-inch loaf pans. Bake in 350 degree oven for 30 to 35 minutes, or until golden and toothpick inserted into the center comes out clean. Cool on rack.

Apricot-Oregon Hazelnut Muffins

1 1/2 cups all-purpose white flour
1 teaspoon baking soda
1/2 cup Oregon hazelnut meal (finely ground roasted hazelnuts)
2/3 cup buttermilk
1/4 cup orange juice
1 teaspoon grated orange rind
3/4 cup granulated sugar
6 tablespoons butter or margarine, room temperature
1 large egg
1/2 cup roasted & coarsely chopped Oregon hazelnuts
1/2 cup coarsely chopped dried apricots
Orange Glaze:
- 3/4 cup powdered sugar
- 1 1/2 tablespoons milk
- 1 teaspoon grated orange rind
- 1/4 cup roasted & finely chopped Oregon hazelnuts

Yield: 1 dozen muffins

In a 2-quart bowl, sift together flour and baking soda. Whisk in Oregon hazelnut meal. Reserve. In 2-cup glass measuring cup, combine buttermilk, orange juice and rind. Reserve. In 4-quart bowl, with electric mixer, cream sugar and butter together. Add egg and beat until smooth. With mixer on low speed, mix in dry and liquid ingredients, alternately, in several additions, starting and ending with dry ingredients. Stir in chopped hazelnuts and apricots.

Divide batter among twelve 2 1/2" muffin cups. Bake in 375 degree oven for 18 to 20 minutes, or until muffins are golden and spring back when lightly touched with fingertips. Remove from oven and cool in pan for at least 5 minutes. Remove from pan and cool on rack. To make glaze, in a small bowl, whisk powdered sugar, milk and orange rind until smooth. Drizzle over cooled muffins and sprinkle with hazelnuts.

Oregon Hazelnut Corn Bran Muffins

1 cup milk
1/2 cup bran flakes
1/4 cup (1/2 stick) butter
3 tablespoons brown sugar
1 egg, room temperature
1 teaspoon oil
1 cup white flour
1/2 cup corn meal
1/2 cup roasted & chopped Oregon hazelnuts
2 teaspoons baking powder
1/2 teaspoon salt

Yield: 1 dozen muffins

Combine milk and bran flakes in medium bowl and let stand at room temperature 8 hours or overnight. Preheat oven to 400. Grease twelve 2-1/2 inch muffin tins. Cream butter with sugar in large bowl. Stir in egg and oil, blending well. Fold in flour, corn meal, hazelnuts, baking powder, salt and bran mixture until dry ingredients are just moist. Divide batter in muffin tins. Bake about 20-25 minutes or until tester comes out clean. Cool 7 minutes.

Oregon Hazelnut Potato Biscuits

1/2 lb. butter
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon coarsely ground pepper
1 cup mashed potatoes
3/4 cup chopped Oregon hazelnuts
Egg glaze:
1 egg yolk
1 teaspoon water

Yield: 1 dozen biscuits

Blend butter, flour, baking powder, garlic, salt and pepper to form crumbly mixture. Add potatoes and mix quickly. Mix in hazelnuts. After a few minutes, roll dough on floured board, fold once and chill for 20 minutes. Knead, roll and chill three more times.

Heat oven to 375. Roll out dough to 1" thick. Cut into 1-1/2" rounds. Criss-cross top of biscuits with knife blade, then brush with egg yolk and water mixture. Place on greased baking sheet and bake for 20 to 30 minutes. Biscuits are done when they're shiny gold.

Oregon Hazelnut Biscotti

1 cup roasted Oregon hazelnuts, coarsely chopped
4 ounces unsalted butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1-1/2 tablespoons hazelnut liqueur or amaretto
2 cups flour
2 teaspoons baking powder, double acting
1/4 teaspoon salt

In a large bowl, cream together the butter and sugar. Add eggs, vanilla and liqueur, and blend well. In separate bowl, combine the flour, salt and baking powder. Add the hazelnuts to the egg mixture, then add the flour and stir until just blended. On a floured surface, roll the dough into a cylinder 1-3/4" in diameter by 12". Place the dough on a cookie sheet and bake in 325 oven for about 25 minutes. Allow to cool for 5 minutes. Diagonally slice the roll into 1/2-inch cookies, and place face side up on the cookie sheet. Bake for 10 minutes. Allow to cool overnight.

Serve with espresso or a full-bodied red wine.

Hazelnut Biscotti

1 cup Oregon hazelnuts, roasted & chopped
1-1/4 cups flour
1-1/2 teaspoons baking powder
1/8 teaspoons ground ginger
1/2 teaspoon salt
1/2 stick butter or margarine
3/4 cup sugar
1/4 teaspoon vanilla extract
1 large egg
1 teaspoon grated orange peel

Sift together flour, baking powder, ginger and salt; set aside. Cream butter and sugar together in mixing bowl until light and fluffy. Beat in vanilla, then egg and orange peel. Add dry ingredients and nuts, and mix until thoroughly blended. On a parchment-lined baking pan, form dough into a strip roughly 3" wide by 12" long. Bake in a 350 oven for 15-18 minutes.

Remove from oven and cool 10 minutes. Reduce oven to 300. Gently lift strip from pan and place on cooling rack for 10 minutes. Cut strip diagonally into 1/4-inch slices. Return to baking pan for 20 minutes, turning cookies over halfway through baking. Cool in oven with heat off. (May be made two weeks in advance. Store in airtight container.)

Coffee Oregon Hazelnut Scones

1 cup roasted & chopped Oregon hazelnuts
1 cup milk
2 tablespoons instant coffee granules
2-1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold butter, cut up
1/3 cup packed brown sugar

Measure milk and stir in instant coffee. Put flour, baking powder and salt into a large bowl; stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules. Add sugar and hazelnuts; toss to distribute evenly. Stir in milk mixture; pour into the bowl and stir with a wooden spoon until a soft dough forms. Scoop 1/4 cup portions of dough and place about 2 inches apart onto an ungreased cookie sheet. Bake at 425 for about 15 minutes or until the dough colors, but does not get dark brown. Put scones on a dish towel on a wire rack. Cover loosely with cloth and cool 1-2 hours before serving.

Hazelnut Pumpkin Bread

3 cups sugar
1 cup cooking oil
4 eggs
2 cups pumpkin
1 cup water
4 cups flour
2 teaspoons salt
1/2 teaspoon baking powder
2 cups chopped Oregon hazelnuts
2 teaspoons soda
1 cup raisins or chopped dates
1 teaspoon each cloves, cinnamon, allspice, nutmeg

Blend sugar and oil; add eggs and pumpkin. Sift flour, baking powder, soda, salt and spices together. Add to first mixture, alternating with the water. Add raisins or dates, then the hazelnuts. Divide batter into three large greased loaf pans. Bake at 350 for 1 hour.

Hazelnut Butter Bread

1 cup roasted & chopped Oregon hazelnuts
2-1/4 cups flour
6 tablespoons powdered buttermilk
2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar
1 cup water
2 tablespoons butter, melted

Sift flour, buttermilk, baking powder, soda, salt and spices together. Stir in brown sugar. Add hazelnuts, water and butter, and stir just until blended. Pour into greased and floured 9x5x3-inch loaf pan. Bake in 350 oven for 45 minutes. Slices best the second day.

Hazelnut, Orange & Yogurt Muffins

1-3/4 cup all-purpose white flour
1/2 cup granulated sugar
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup roasted & chopped Oregon hazelnuts
1 large egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1/3 cup orange juice concentrate
1/2 cup raisins (optional)
Topping:
- 2 tablespoons granulated sugar
- 2 tablespoons roasted & finely chopped Oregon hazelnuts
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg

Yield: 12 standard sized or 36 miniature muffins.

In small bowl, mix topping ingredients until well blended. Set aside. In small mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and nutmeg. Stir in hazelnut and set aside. In large mixing bowl, whisk egg until blended. Add vegetable oil, yogurt and orange juice concentrate. Whisk until smooth. Add dry ingredients, all at once, stirring just until flour is evenly moistened. Mix in raisins.

Prepare 1 standard size muffin tin or 3 miniature muffin tins by generously spraying with non-stick spray, or by placing liners in the cups. Divide the batter evenly among the prepared pans, filling each cup a generous 3/4 full. Sprinkle each muffin lightly with the topping mixture. Bake in 400 oven for about 18 minutes for the standard sized muffins, or about 12 minutes for the miniature muffins, or until golden. Remove from oven and cool for 5 minutes before removing from tins. Cool on racks.

Hazelnut-Carrot Muffins

2/3 cup cooking oil
1 cup sugar
2 eggs
1 cup white flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup milk
1 cup raw carrots, grated
1/2 cup Oregon hazelnuts
1/4 cup raisins

Put eggs, sugar and oil in mixing bowl and beat well. Add milk. Sift flour with cinnamon, salt, soda and baking powder. Add to first mixture with carrots, nuts and raisins. Pour into muffin tins. Bake at 350 for 20 minutes.

Oregon Hazelnut Saffron Bread

1/2 cup water
1/4 teaspoon saffron threads
1-1/2 tablespoons dry yeast
2 tablespoons granulated sugar
1 cup melted butter
1-1/2 teaspoons salt
4 cups all-purpose flour
3/4 cup finely chopped Oregon hazelnuts
4 eggs
1 egg yolk, mixed with 1/4 cup light cream

Yield: 2 loaves

Bring water to a boil and pour over saffron threads. Allow to cool to 105; combine with yeast and sugar. Let set 15 minutes. Mix melted butter, salt, flour, hazelnuts, eggs and yeast mixture. Beat by hand until smooth. Place in buttered bowl, turn, cover and set in draft-free place to rise until doubled, about 1 to 1-1/2 hours. Punch down and shape into 2 loaves. This can be braided as well. Brush each loaf with the egg yolk wash, let rise until doubled, about 1 hour. Bake at 400 for 30 minutes, until deep golden brown. Cool.

Oregon Hazelnut-Stuffed French Bread

2 tablespoons dry yeast
2-1/2 cups warm water (105-110)
7 cups bread flour, unsifted
1 tablespoon salt
1 tablespoon butter, melted
combine: 1 egg white, 1 tablespoon water
cornmeal for dusting
Filling:
- 2 garlic cloves, chopped
- 1 tablespoon Dijon mustard
- 3/4 cup finely chopped Oregon hazelnuts
- 1/3 cup olive oil
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup butter, soft
- 1 cup grated Swiss cheese

Yield: 2 large loaves

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.

Hazelnut Pear Bread

2-3 fresh pears
1 cup sugar
1/4 cup sour cream
2 cups sifted flour
1 teaspoon soda
1/2 cup chopped Oregon hazelnuts
1/2 cup oil
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon zest

Yield: 1 large loaf

Pare, halve and core pears. Chop to make 1 cup fruit. In a large bowl, beat together oil and sugar. Beat in eggs, one at a time, then add sour cream and vanilla. Sift flour, salt, soda, cinnamon and nutmeg. Add to oil and sugar mixture and beat until well blended. Add nuts and pears and mix with a large spoon. Spoon into a well greased 9"x5" loaf pan. Bake at 350 for 1 hour or until a toothpick inserted comes out clean. Let cool in pan for 10-15 minutes. To serve, slice thin and butter or spread with cream cheese.

Toasted Hazelnut Oat Bread

1-1/2 cups warm water, 105 to 110
1-1/2 tablespoons active dry yeast
1/4 cup honey
1/4 cup butter
1-1/2 teaspoons salt
1/3 cup non-fat dry milk
2-1/2 cups all-purpose white flour
1 cup whole wheat flour
1 cup oat bran
1 cup roasted & finely ground Oregon hazelnuts
2 tablespoons coarsely chopped Oregon hazelnuts
2 tablespoons oatmeal
Egg glaze:
- 1 egg yolk
- 2 teaspoons water
- pinch salt

Yield: Two 20-ounce loaves

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.

Oregon Hazelnut-Laced Chocolate Apricot Bread

1 cup boiling water
1 cup dried apricots
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1-1/4 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup unsweetened cocoa
3 teaspoons double-acting baking powder
1 cup chopped Oregon hazelnuts

Yield: 2 loaves
Pour boiling water over apricots and let stand until just tender; don't oversoak. Drain off water and reserve. (If you don't have 1 cup, add more water to it.) Roughly chop the apricots. Pour liquid into a large mixing bowl, add baking soda, sugars and eggs. Mix well with a wooden spoon. Then add the apricots, flours, cocoa, baking powder and nuts, and mix again.

Butter and flour two 9x5x3-inch loaf tins. Divide the batter into 2 equal parts and pour into the tins. Bake in a 350 oven for about 45 minutes, or until the breads have risen, are dark in color and a toothpick inserted in center comes out clean. Cool on racks and serve.

Oregon Hazelnut Sourdough Bread

1 tablespoon dry yeast or 1 cake fresh yeast, crumbled
2 tablespoons granulated sugar
1/2 cup warm water
1-1/2 cups sourdough starter
1 cup roasted &chopped Oregon hazelnuts
2 teaspoons salt
5-6 cups unbleached flour, as needed
cornmeal (optional)

Yield: 2 baguettes

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 degree oven for 20-25 minutes or until loaves are golden brown and sound hollow when tapped. Cool on a wire rack.

Caramelized Onion Focaccia

1 tablespoon or 1 package (1/4 ounce) active dry yeast
1 cup warm water, 105 to 115 degrees
3 teaspoons granulated sugar
3 tablespoons olive oil, divided
1 teaspoon salt
3 cups unbleached white flour
1 medium onion (1 1/2 cups) thinly sliced
1/4 cup coarsely chopped toasted hazelnuts
2 teaspoons fresh rosemary leaves (1 teaspoon dried)
1/2 teaspoon coarse salt for topping

Stir yeast, warm water and two teaspoons sugar together in a large bowl. Let stand until foamy, about three minutes. Add one teaspoon salt, one tablespoon olive oil and 1 1/2 cups of the white flour. With electric mixer, beat until the consistency of thick cake batter, about two minutes. Gradually mix in remaining flour. With heavy duty mixer or by hand, knead until dough is smooth and elastic. Place in greased bowl, turn to coat the entire ball, cover with dampened kitchen towel and let rise until doubled in bulk, about 45 minutes. While dough is rising, in a medium skillet, heat two teaspoons olive oil and sauté onions over medium heat until they are golden, about five minutes. To help brown, sprinkle with the remaining teaspoon of sugar during the last few minutes of cooking. Cool.

Turn the dough out onto a lightly floured surface. Punch down and form into 12-inch round. Place on a 12-inch pizza-type pan that has been brushed with olive oil, cover with oiled plastic wrap, and let rise until almost doubled, about 30 minutes. Shortly before baking time, position a baking rack in the center of the oven and heat the oven to 425 degrees.

Press fingers into the risen dough, leaving indentations to catch some of the oil and toppings. Brush with olive oil, spread onions over the dough, sprinkle with rosemary, coarse salt and the toasted hazelnuts. Bake on the center rack of the 425 degree oven for about 18 to 20 minutes, or until golden. Cool on rack.

Cheese, Onion Hazelnut Twist

Dough

1 tablespoon or 1 package (1/4 ounce) active dry yeast
1 cup warm water, 105 to 115 degrees
1 tablespoon granulated sugar
1/4 cup softened butter
1 teaspoon salt
2 cups unbleached white flour
1 cup whole wheat flour

Stir yeast, warm water and sugar together in a large bowl. Let stand until foamy, about three minutes. Add butter, salt, and 1 1/4 cup of the white flour. With electric mixer, beat until the consistency of thick cake batter, about two minutes. Gradually mix in remaining flours. With heavy duty mixer knead until dough is smooth and elastic. Place in greased bowl, turn to coat the entire ball, cover with dampened kitchen towel and let rise until doubled in bulk, about 45 minutes. While dough is rising prepare filling.

Turn dough out onto a lightly floured surface. Press out air bubbles and divide into two pieces. Press into two rectangles about 4 x14 inches. Spread half of the filling down the center of each piece, in a strip 1 1/2 inches wide and about 1 inch thick. Form two ropes by bringing the sides of the dough up to encase the filling; pinch together. Place the seam down on the counter and gently roll with fingertips to smooth the seam out. The finished length of the ropes should be about 18 inches long.

Place the two pieces parallel to each other on a lightly greased baking sheet, seam side down. Pinch the two pieces together on one end, tuck under, and gently twist the ropes, one over the other, always keeping the seam side down. Pinch the end piece together and tuck under. Cover the twist with oiled plastic wrap and let rise until a slight indentation remains when lightly pressed with finger tip, about 30 to 45 minutes. Shortly before baking time, position a baking rack in the center of the oven and heat the oven to 375 degrees. Brush the top of the loaf with Egg Yolk Glaze. Bake on the center rack of a 375 degree oven for 30 minutes or until golden. Cool on racks.

Cheese-Onion Filling

2 teaspoons olive oil
1 cup chopped onion (1 medium)
4 ounces cream cheese, softened
1 cup shredded Gruyere (Swiss) cheese (3oz)
1/2 cup finely chopped toasted hazelnuts

Heat olive oil in small skillet. Saute onion over medium heat until it is soft and golden, about five minutes, stirring often; cool. In small bowl mix together cream cheese, Guyere cheese, toasted hazelnuts and reserved onions.

Hazelnut Cracked Wheat Bread

1/2 cups plus 2 tablespoons cracked wheat
Boiling water
2 tablespoons or 2 packages (1/4 ounce each) active dry yeast
2 cups warm water, 105 to 115 degrees
1/4 cup honey
1/4 cup softened butter
2 teaspoons salt
3 1/2 cups unbleached white flour
2 1/2 cups whole wheat flour
3/4 cups plus 2 tablespoons coarsely chopped, toasted hazelnuts

Pour boiling water over 1/2 cup cracked wheat. Let stand for about three minutes. Drain and press out excess water.

Stir yeast, warm water and honey together in a large bowl. Let stand until foamy, about three minutes. Add butter, salt and two cups of the white flour. With electric mixer or by hand, beat until the consistency of thick cake batter, about two minutes. Gradually mix in remaining flours and soaked cracked wheat. With heavy duty mixer, or by hand, knead until dough is smooth and elastic.

Place in greased bowl, turn to coat the entire ball, cover with a dampened kitchen towel and let rise until doubled in bulk, about 45 minutes. Punch down and turn out onto lightly floured surface. Sprinkle dough with 1/2 cup hazelnuts. Gently knead the nuts into the dough.

Divide dough into two pieces. Form the dough into two discs that are about eight inches in diameter and one inch thick. Place on greased baking sheets. Cover with oiled plastic wrap and let rise until a slight indentation remains when lightly pressed with fingertips about 45 minutes.

Shortly before baking time, position a baking rack in the center of the oven and heat the oven to 375 degrees. Brush the tops of the loaves with Egg Yolk Glaze and sprinkle with remaining cracked wheat and hazelnuts. Bake on the center rack of a 375 degree oven for about 30 to 35 minutes or until the tops are golden and the internal temperature is 185 to 190 degrees. Cool on racks.

Lemon Blueberry Hazelnut Tea Bread

2 cups all purpose white flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) butter, room temperature
3/4 cup granulated sugar
2 teaspoons lemon zest
2 large eggs
1/2 cup milk
2 tablespoons poppy seeds
1 cup fresh or frozen blueberries, thawed
3/4 cup coarsely chopped hazelnuts

Position a baking rack in the lower third of the oven and heat oven to 350 degrees. Generously grease a 8x4x3 inch loaf pan with solid shortening. Dust lightly with flour, tap out excess.

In a small bowl, whisk together flour, baking powder, salt and soda. With an electric mixer, in a large mixing bowl, beat butter, sugar and lemon zest until well mixed. Add eggs, one at a time, and beat until light and fluffy. Alternately beat in milk and dry ingredients until mixture is smooth. Mix in poppy seeds. Fold in blueberries and 1/2 cup hazelnuts.

Pour batter into prepared pan, sprinkle with remaining hazelnuts, and bake in the lower third of a 350 degree oven for about 60 minutes, or until the top springs back when lightly touched with fingertips, and a pick inserted into the center comes out clean. Let stand for several minutes, run a knife around the edge of the loaf to loosen and un-mold onto cooling rack.

Nut n’ Rye Bread

1 tablespoon or 1 package (1/4 ounce) active dry yeast
1 cup warm water, 105 to 115 degrees
2 tablespoons dark molasses
2 tablespoons vegetable oil
1 teaspoon salt
2 cups unbleached white flour
3 tablespoons Dutch process cocoa
1 cup rye flour
1/2 cup plus 1 tablespoon, coarsely chopped toasted hazelnuts

Stir yeast, warm water and molasses together in a large bowl. Let stand until foamy, about three minutes. Add vegetable oil, salt and 1 1/2 cups of the white flour. With electric mixer, beat until the consistency of thick cake batter, about two minutes. Gradually mix in cocoa and remaining flours until a firm dough is formed. With heavy duty mixer or by hand, knead until dough is smooth and elastic. Place in greased bowl, turn to coat the entire ball, cover with dampened kitchen towel and let rise until doubled in bulk, about 60 minutes. Punch down and turn onto lightly floured surface. Press our air bubbles, knead in 1/2 cup hazelnuts and form into a round loaf, about eight inches in diameter. Place on greased baking sheet. Cover with oiled plastic wrap, and let rise until a slight indentation remains when lightly touched with finger tips, about 45 minutes. Shortly before baking time, position a baking rack in the center of the oven and heat the oven to 375 degrees.

Brush with Egg Yolk Glaze taking care not to let any drip onto the baking sheet. Sprinkle with the remaining one tablespoon coarsely chopped hazelnuts, make several diagonal slits on top, and bake on center rack of a 375 degree oven for about30 minutes, or until the internal temperature is 185 to 190 degrees. Cool on rack.

Pear n’ Nut Muffins

1 medium fresh pear
1 1/4 cups all purpose white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1/2 cup oat bran
1/2 cup finely chopped, toasted hazelnuts
2/3 cup granulated sugar
1/4 cup melted butter
1 large egg
1/2 cup plain yogurt
2 tablespoons fresh lemon juice

Place the baking rack in the upper third of the oven and heat the oven to 400 degrees. Generously grease muffin pans with solid shortening or spray with nonstick vegetable spray. Peel, core and dice pear into 1/4 inch pieces. Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and nutmeg; stir in oat bran and hazelnuts. In a large bowl, beat sugar, butter, egg, yogurt and lemon juice until well mixed. Stir in dry ingredients just until flour disappears. Fold in pear.

Fill prepared muffin tins almost to the top. Lightly sprinkle topping on muffins, dividing evenly among the cups. Bake in the upper third of a 400 degree oven for about 12 to 15 minutes for the miniature muffins, or 18 to 20 minutes for the large or until the center springs back when lightly touched. Let cool for several minutes before removing from pans. Cool on racks.

Crumb Topping

1 tablespoon granulated sugar
1 tablespoon all purpose flour
1 tablespoon finely chopped toasted hazelnuts
2 teaspoons cold butter
1/8 teaspoon freshly grated nutmeg

In a food processor, or with a pastry blender, mix all ingredients together until crumbly.

Whole Wheat Hazelnut Dinner Rolls

1 tablespoon or 1 package active dry yeast
3/4 cup warm water – 105 to 115 degrees
2 tablespoons granulated sugar
1/4 cup instant dry milk
1/4 cup butter, softened
2 large eggs
1 teaspoon salt
2 cups flour
1 1/4 cup whole wheat flour
1 cup finely chopped toasted hazelnuts

Stir yeast, warm water and sugar together in a large bowl. Let stand until foamy, about three minutes. Add dry milk, butter, eggs, salt, and 1 1/2 cups of the white flour. With electric mixer, beat until the consistency of thick cake batter, about two minutes. Gradually mix in remaining flours and hazelnuts. With heavy duty mixer knead until dough is smooth and elastic. Place in a greased bowl, turn and coat the entire ball, cover with dampened kitchen towel, and let rise until doubled in bulk, about 60 to 90 minutes. Punch down and turn out onto lightly floured surface. Form into desired shapes and place several inches apart on greased baking sheet. Cover with oiled plastic wrap and let rise until a slight indentation remains when lightly pressed with finger tips, about 45 to 60 minutes. Shortly before baking time, position a baking rack in the center of the oven and heat the oven to 375 degrees. Brush with Egg Yolk Glaze taking care not to let any drip onto baking sheet. Bake on the center rack of a 375 degree oven for about 15 to 18 minutes, depending upon size or until the tops are golden. Cool on racks.