Hazelnut bread and biscotti

Yield: 16 Servings

Measure Ingredient
1½ pounds Loaf:; (1 lb loaf):
1½ teaspoon Active Dry Yeast; (1 t)
2¼ cup Bread Flour; (1 1/2 C)
¾ cup Whole-Wheat Flour; (1/2 C)
2 tablespoons Wheat Germ; I omitted, (2 T)
3 tablespoons Nonfat Dry Milk Powder; (2 T)
¼ cup Sugar; PLUS
2 tablespoons Sugar; (1/4 C)
3 tablespoons Anise Seed; or fennel seed,
1½ tablespoon Wonderslim; *NOTE, (2 T)
1 cup Water; PLUS
2 tablespoons Water; (3/4 C)
¾ cup Hazelnuts; chopped, (1/2 C)

2 T

*NOTE: The original recipe used 3 T vegetable oil (2 T).

Biscotti are twice-baked cookies - a favorite Italian dessert. They are served with cappuccino, red wine or hot chocolate, and they keep so well that you can always have a supply on hand.

Add all ingredients except the hazelnuts in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions.

At the beeper (or at the end of the first kneading in the Panasonic or National), add the hazelnuts. Let cool or eat warm.

To make biscotti, preheat your oven to 350 deg F. Slice cooled bread ½" thick. Cut slices into fingers 1" wide. Place on baking sheet and toast for 15 - 20 min. The fresher the bread, the longer it needs to toast. Let cool and store in airtight containers or freeze.

I didn't get to make this into biscotti as it smelled so good we went ahead and ate it!! This is an *excellent* bread. Probably very good as biscotti also...maybe next time.

Entered into MasterCook II and tested for you by Reggie Dwork <reggie@...>

From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg NOTES : Cal 152.9

: Fat 4.1g

: Carbs 25.3g

: Dietary Fiber 1.9g : Protein 4.6g

: Sodium 6mg

: CFF 23⅗%

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