Oregon Hazelnut-Stuffed French Bread Recipe

Oregon Hazelnut-Stuffed French Bread Recipe

Ingredients:

For the Bread:
2 Tbsps of yeast (dry)
2-1/2 c of water (warm, 105-110 degrees F)
7 c of flour (bread); not sifted
1 Tbsp of salt
1 Tbsp of melted butter
1 pc of egg white (mixed w/ 1 Tbsp of water)
Cornmeal (for dusting)

For the Filling:
2 pcs of cloves of garlic (medium); chopped
1 Tbsp of mustard (Dijon)
3/4 c of hazelnuts (Oregon); chopped finely
1/3 c of oil (olive oil)
1/2 c of tomatoes (sun-dried); chopped
1/4 c of butter; softened
1 c of grated cheese (Swiss)

Instructions:

Combine garlic, mustard, hazelnuts, olive oil, tomatoes, butter, and Swiss cheese; mix thoroughly. Place it on side.

Dissolve the yeast on (warm) water then add melted butter and salt; blend thoroughly till formed into a dough. Knead till smooth and elastic, or about ten mins. Pace on a buttered bowl and cover; let it rise till volume has doubled or about one hr.

Divide the dough to two portions; roll to oblong and spread filling equally. Seal by rolling them up. Place them, with seam facing down, on buttered cooking sheets (dusted with cornmeal). Let them rise till volume has doubled or about one hr.

Do three or four cuts per loaf, diagonally. Bake at 450 degrees F for twenty-five mins. Brush the egg wash on the loaves and bake for another five mins.

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