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Hazelnut Bread And Biscotti

Cuisine: Italian
Courses: Breads, Dessert
Serves: 16 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozLoaf: - (1 lb loaf):
1 1/2 teaspoons 7.5mlActive dry yeast - (1 t)
2 1/4 cups 140g / 4.9ozBread flour - (1 1/2 c)
3/4 cup 46g / 1.6ozWhole-wheat flour - (1/2 c)
2 tablespoons 30mlWheat germ - i omitted, (2 T)
3 tablespoons 45mlNonfat dry milk powder - (2 T)
1/4 cup 49g / 1.7ozSugar - plus
2 tablespoons 30mlSugar - (1/4 c)
3 tablespoons 45mlAnise seed - or fennel seed, (2 T)
1 1/2 tablespoons 22mlWonderslim - *note, (2 T)
1 cup 237mlWater - plus
2 tablespoons 30mlWater - (3/4 c)
3/4 cup 109g / 3.8ozHazelnuts - chopped, (1/2 c)

Recipe Instructions

*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 350F. Slice cooled bread 1/2" thick. Cut slices into fingers 1" wide. Place on baking sheet and toast for 15 - 20 minutes 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.

The Best Bread Machine Cookbook Ever, Madge Rosenberg


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