Oregon hazelnut sourdough bread

Yield: 2 Baquettes

Measure Ingredient
1 tablespoon Dry yeast; OR
1 Cake fresh yeast; crumbled
2 tablespoons Granulated sugar
½ cup Warm water
1½ cup Sourdough starter
1 cup Roasted & chopped hazelnuts (Oregon hazelnuts)
2 teaspoons Salt
6 cups Unbleached flour, as needed
Cornmeal (optional)

Place the yeast, sugar and warm water in a mixing bowl. Allow mixture to sit about 5 minutes, or until the yeast has dissolved. Add the sourdough starter, hazelnuts and salt. Add flour, 1 cup at a time, until a stiff dough is formed. Turn out onto a floured surface and knead for 10 minutes. Place dough in a well-oiled bowl. Cover with plastic wrap and let rise until doubled in bulk (about 1 hour). Punch down dough and turn out onto a floured surface. Divide dough in two.

Shape into long baguettes and place on a well-oiled baking sheet sprinkled with cornmeal (optional). With a sharp knife or a razor blade, make 3-4 diagonal slashes across the top of each loaf. Let rise in warm place for 40 minutes. Bake in a 400 oven for 20-25 minutes or until loaves are golden brown and sound hollow when tapped. Cool on a wire rack.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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