1/2 c Water
1/4 ts Saffron threads
1 1/2 tb Dry yeast
2 tb Granulated sugar
1 c Melted butter
1 1/2 ts Salt
4 c All-purpose flour
3/4 c Finely chopped hazelnuts
-(Oregon hazelnuts)
4 Eggs
1 Egg yolk; mixed with…
1/4 c Light cream
Bring water to a boil and pour over saffron threads. Allow to cool to
105; combine with yeast and sugar. Let set 15 minutes. Mix melted
butter, salt, flour, hazelnuts, eggs and yeast mixture. Beat by hand
until smooth. Place in buttered bowl, turn, cover and set in
draft-free place to rise until doubled, about 1 to 1-1/2 hours. Punch
down and shape into 2 loaves. This can be braided as well. Brush each
loaf with the egg yolk wash, let rise until doubled, about 1 hour.
Bake at 400 for 30 minutes, until deep golden brown. Cool.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Yields
2 Loaves