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Hazelnut Bread
1 1/2 teaspoons active dry yeast
2 1/4 cups bread flour
3/4 cup whole-wheat flour
2 tablespoons wheat germ
3 tablespoons dry milk powder
1/4 cup granulated sugar plus 2 tablespoons
3 tablespoons anise or fennel seed
3 tablespoons vegetable oil
1 cup water plus 2 tablespoons
3/4 cup hazelnuts, chopped
Place ingredients in the bread machine pan in the order suggested by the
manufacturer.
Select Basic bread cycle and start machine. At the sound of the beep (after
first kneading) add the hazelnuts.
Makes one (1 1/2 pound) loaf.
Note: You can make Biscotti using this bread. Cut cooled bread into 1/2-inch
thick slices. Cut slices into 1-inch wide fingers. Place on baking sheet and bake
in a 350*F (175*C) oven for 15 to 20 minutes. Let cool and store in airtight
containers or freeze.
Basic Focaccia
1 cup water, warm
3 tablespoons olive oil
3 cups all-purpose or bread flour
2 teaspoons salt
5 teaspoons Italian seasoning, heaping
2 teaspoons active dry yeast
Place all of the ingredients into the pan of your bread machine. Program for
Dough or Manual, and press Start.
At the end of the cycle, remove the dough from the machine and punch it
down. Roll it out to form a rectangle, and transfer it to a cookie sheet, 10 x
15-inch to 12 x 18-inch. Pat the dough into the pan. Make indentations in
the dough with your fingertips, about an inch apart, and drizzle sparingly
with olive oil.
Plain focaccia can be topped with a light sprinkling of salt and pepper. Other
toppings may include browned onions, fresh minced garlic, goat cheese,
pesto, fresh sage and bacon, potatoes and rosemary, sun-dried tomatoes,
Gorgonzola cheese, olives, or any combination of those or other
ingredients of your choice.
Allow the focaccia rise for 30 minutes to an hour. Bake the focaccia in the
preheated 450*F (230*C) oven for 15 to 20 minutes, or until lightly
browned. Drizzle with extra-virgin olive oil, and serve.
Makes 6 to 10 servings.
Note: If using a small (1-pound) bread machine, remove the dough from the
machine at the end of the second kneading cycle, and transfer it to a lightly
greased bowl to rise for 1 to 1 1/2 hours.
Oatmeal Bread - Bread Machine
1 (1/4-ounce) package (about 2 1/4 teaspoons) quick-rising yeast
3 cups bread flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
2 tablespoons granulated sugar
1 teaspoon salt
1 1/4 cups milk or water
2 tablespoons butter or margarine, melted or 1 tablespoon vegetable oil
Bring all refrigerated ingredients to room temperature by letting them stand on
counter about 30 minutes.
Place yeast in bread machine pan according to directions in manual.
In medium bowl, combine flour, oats, sugar and salt; mix well.
In separate bowl, combine milk and margarine; mix well.
Place dry ingredients and milk mixture into bread machine pan according to
manual. Select white bread and light crust settings.
Remove bread from pan to wire rack. Cool completely before slicing.
Makes 1 1/2 pound loaf (16 servings).
Coating
1 large egg yolk
1 tablespoon water
poppyseeds (Optional)