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  Oregon hazelnut-stuffed french bread
 
Yield: 2 Lg loaves
MM
 
2 tb Dry yeast      2 1/2 c Warm water (105-110 F.)
7 c Bread flour unsifted      1 tb Salt
1 tb Butter; melted      1 Egg white; mixed with...
1 tb Water Cornmeal for dusting MMMMM--------------------------FILLING-------------------------------      2 Garlic cloves; chopped
1 tb Dijon mustard      3/4 c Finely chopped hazelnuts -(Oregon hazelnuts)
1/3 c Olive oil      1/2 c Chopped sun-dried tomatoes
1/4 c Butter soft      1 c Grated Swiss cheese
 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 inches. Spread each with 1/2 of the filling. Roll up sealing as you roll. Place on greased baking sheets dusted with cornmeal seam side down. Let rise until doubled about 1 hour. Make 3 or 4 diagonal cuts on each loaf. Bake in 450 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 inch of water on the bottom rack. This steam will create the classic crunchy crust of good French bread. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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