Monday, January 26, 2009

Maple Hazelnut Bread

9 ounces lukewarm water (110 degrees F.)
1/2 cup genuine maple syrup
1 T extra-virgin olive oil
1 T sugar
1 teaspoon salt
2 T dry milk powder
1/2 cup toasted coarsely chopped hazelnuts
3 1/2 cups bread flour
3 teaspoons instant active dry yeast

Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. Check the dough; it should form a nice elastic ball. If the dough is too moist, add additional flour one tablespoon at a time. If the dough is too dry and crumbly, add warm water one tablespoon at a time.

When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.

Place on a baking sheet dusted with cornmeal or lined with a Silpat. Cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.

After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. Test the bread temperature (should be between 200 and 210 degrees).

Makes 1 1/2-pound loaf.


Followers of The Cook In The Family::

  © Blogger template 'Isfahan' by 2008

Back to TOP