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Hazelnut Bread And Biscotti

Reggie Dwork <reggie@reggie.com>
Fri, 19 Jan 1996 03:15:56 -0800
v006.n059.5
Well, I made this today and it smells wonderful as it is cooking.  We were
were going to make it into biscotti *but* we couldn't wait...so we just cut
into it and ate it.  Maybe the next loaf will be become biscotti or again...
maybe not!!

                    *  Exported from  MasterCook II  *

                    Hazelnut Bread And Biscotti <R T>

Recipe By     : The Best Bread Machine Cookbook Ever, Madge Rosenberg
Serving Size  : 16   Preparation Time :0:00
Categories    : Bread Machine                    Cookies
                Italian

  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
                        1 1/2 Lb Loaf: -- (1 lb loaf):
   1 1/2  Tsp           Active Dry Yeast -- (1 t)
   2 1/4  C             Bread Flour -- (1 1/2 C)
     3/4  C             Whole-Wheat Flour -- (1/2 C)
   2      Tbsp          Wheat Germ -- I omitted, (2 T)
   3      Tbsp          Nonfat Dry Milk Powder -- (2 T)
     1/4  C             Sugar -- PLUS
   2      Tbsp          Sugar -- (1/4 C)
   3      tbsp          Anise Seed -- or fennel seed,
                         -- (2 T)
   1 1/2  tbsp          Wonderslim -- *NOTE, (2 T)
   1      C             Water -- PLUS
   2      tbsp          Water -- (3/4 C)
     3/4  C             Hazelnuts -- chopped, (1/2 C)

*NOTE:  The original recipe used 3 T vegetable oil (2 T).

Biscotti are twice-baked cookies - a favorite Italian dessert.  They are 
served with cappuccino, red wine or hot chocolate, and they keep so well 
that you can always have a supply on hand.

Add all ingredients except the hazelnuts in the order suggested by your 
bread machine manual and process on the basic bread cycle according to the 
manufacturer's directions.

At the beeper (or at the end of the first kneading in the Panasonic or 
National), add the hazelnuts.  Let cool or eat warm.

To make biscotti, preheat your oven to 350 deg F.  Slice cooled bread 1/2" 
thick.  Cut slices into fingers 1" wide.  Place on baking sheet and toast 
for 15 - 20 min.  The fresher the bread, the longer it needs to toast.  
Let cool and store in airtight containers or freeze.

I didn't get to make this into biscotti as it smelled so good we went 
ahead and ate it!!  This is an *excellent* bread.  Probably very good as 
biscotti also...maybe next time.

Entered into MasterCook II and tested for you by Reggie Dwork  
<reggie@reggie.com>

                   - - - - - - - - - - - - - - - - - - 

NOTES : Cal  152.9
       Fat  4.1g
       Carbs  25.3g
       Dietary Fiber  1.9g
       Protein  4.6g
       Sodium  6mg
       CFF  23.6%