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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 32 |
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I invented this recipe a few years ago after eating hazelnut whole wheat bread at a restaurant. Each savory slice has a tender crumb that appeals to all palates. Loraine Meyer, Bend, Oregon Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
2 cups warm milk (110° to 115°) |
1 cup mashed potato flakes |
2/3 cup shortening |
1/2 cup sugar |
2 eggs, lightly beaten |
1 teaspoon salt |
3 cups king arthur premium 100% whole wheat flour |
3 to 4 cups king arthur unbleached all-purpose flour |
filling: |
3 tablespoons butter, softened |
2/3 cup packed brown sugar |
2 egg yolks |
2 tablespoons milk |
1/4 teaspoon vanilla extract |
2 cups finely chopped hazelnuts |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, potato flakes, shortening, sugar, eggs, salt, whole wheat flour and 1 cup all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 9-in. rectangle.
2. For filling, in a small bowl, beat butter, brown sugar and egg yolks until creamy. Add milk and vanilla; mix well. Stir in hazelnuts. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 15 minutes. Cover with foil. Bake 20-25 minutes longer or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves.
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