MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Oregon Hazelnut Stuffed French Bread
Categories: Breads
Yield: 2 Loaves

MMMMM---------------------------BREAD--------------------------------
2 tb Dry yeast
2 1/2 c Water; warm (105 to 110?F)
7 c Bread flour; unsifted
1 tb Salt
1 tb Butter; melted

MMMMM--------------------------EGG WASH-------------------------------
1 Egg white
1 tb Water
Corn meal; for dusting

MMMMM--------------------------FILLING-------------------------------
2 cl Garlic; chopped
1 tb Dijon mustard
3/4 c Oregon hazelnuts;
- finely chopped
1/3 c Olive oil
1/2 c Sun-dried tomatoes; chopped
1/4 c Butter; soft
1 c Swiss cheese; grated

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". Spread each with half of the filling. Roll up sealing as
you roll. Place on greased baking sheets dusted with corn meal,
seam side down. Let rise until doubled, about 1 hour. Make 3 or
4 diagonal cuts on each loaf. Bake in 450?F 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" of water
on the bottom rack. This steam will create the classic crunchy crust
of good French bread.

Recipe FROM: <https://web.archive.org/web/20010421162156/
http://www.teleport.com/~nuts/breads.html>

Recipe by Dundee Hazelnuts

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