Yield: 1 Servings
|\N \N||Pack yeast|
|⅔ cup||Warm water (105-115)|
|1 cup||Toasted skinned hazelnuts**|
|¼ cup||Room temp unsalted butter|
|½ cup||Dried cherries or raisins|
Dissolve yeast & 1 tsp. sugar in water. Let st& until foamy, 5-10 minutes. Place half of hazelnuts in food processor. Whirl until chopped; remove & reserve. Place remaining nuts in processor along with remaining sugar. Whirl until finely ground. Add the flour, salt & butter to processor. With machine running, add egg & the yeast mix.
Whirl until mix forms a ball; whirl 30 seconds more to knead.
Transfer dough to a large greased bowl; turn to coat. Cover with a damp cloth. Let rise in warm place, away from drafts, until doubled in bulk, about 1½ hours. Punch dough down. On lightly floured surface, knead in remaining nuts & the cherries or raisins. Divide the dough in half. Roll each half into a 24" long rope. Twist the ropes together. On a greased sheet, form the braided loaf into a c&y cane shape. Cover with a damp cloth. Let rise in a warm place, away from drafts, until doubled in bulk, about 1 hour. Preheat oven to 350. Bake for 25-30 minutes or until golden brown & hollow sounding when tapped. Cool bread on wire rack. Prepare icing. Divide icing in half. Tint half with red food coloring. Drizzle or pipe red & white icings in c&y cane stripes over bread. Icing: Stir together 1 ½ cups confectioners sugar & about 2-3 Tbls. milk until blended & good icing consistency.
**NOTE: To toast hazelnuts, spread nuts on baking sheet. Bake in preheated 350 oven for 8-10 minutes or until toasted. Rub nuts in a clean kitchen towel to remove the skins. Submitted By THESERVS@... (THOMAS E. HAUG) On MON, 13 NOV 1995 101606 -0500