BREAD
2 tablespoons dry yeast
2 1/2 cups warm water (105º-110ºF)
7 cups bread flour, unsifted
1 tablespoon salt
1 tablespoon butter, melted
COMBINE
1 egg white
Cornmeal, for dusting
1 tablespoon water
FILLING
2 garlic cloves, chopped
1 tablespoon Dijon mustard
3/4 cup finely chopped Oregon hazelnuts
1/3 cup olive oil
1/2 cup chopped sun-dried tomatoes
1/4 cup butter, soft
1 cup grated Swiss cheese
Servings: 32 / Yield: 2 large loaves
1. Thoroughly mix all filling ingredients together and set aside.
2. Dissolve yeast in warm water. Add salt and butter, blend until well mixed. Knead until dough is elastic and smooth, about 10 minutes. Place in greased bowl, cover and let rise until doubled, about 1 hour. Divide dough into 2 pieces and roll into oblong pieces 15×12 inches. Spread each with 1/2 of the filling. Roll up, sealing as you roll. Place on greased baking sheets dusted with cornmeal, seam side down. Let rise until doubled, about 1 hour. Make 3 or 4 diagonal cuts on each loaf. Bake in 450º oven for 25 minutes. Remove, brush with egg white and water mix, bake 5 minutes more.
3. For best results, keep oven very hot and place a pan with 1 inch of water on the bottom rack. This steam will create the classic crunchy crust of good French bread.
2 tablespoons dry yeast
2 1/2 cups warm water (105º-110ºF)
7 cups bread flour, unsifted
1 tablespoon salt
1 tablespoon butter, melted
COMBINE
1 egg white
Cornmeal, for dusting
1 tablespoon water
FILLING
2 garlic cloves, chopped
1 tablespoon Dijon mustard
3/4 cup finely chopped Oregon hazelnuts
1/3 cup olive oil
1/2 cup chopped sun-dried tomatoes
1/4 cup butter, soft
1 cup grated Swiss cheese
Servings: 32 / Yield: 2 large loaves
1. Thoroughly mix all filling ingredients together and set aside.
2. Dissolve yeast in warm water. Add salt and butter, blend until well mixed. Knead until dough is elastic and smooth, about 10 minutes. Place in greased bowl, cover and let rise until doubled, about 1 hour. Divide dough into 2 pieces and roll into oblong pieces 15×12 inches. Spread each with 1/2 of the filling. Roll up, sealing as you roll. Place on greased baking sheets dusted with cornmeal, seam side down. Let rise until doubled, about 1 hour. Make 3 or 4 diagonal cuts on each loaf. Bake in 450º oven for 25 minutes. Remove, brush with egg white and water mix, bake 5 minutes more.
3. For best results, keep oven very hot and place a pan with 1 inch of water on the bottom rack. This steam will create the classic crunchy crust of good French bread.
