MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Oregon Hazelnut Sourdough Bread
Categories: Breads, Sourdough
Yield: 2 Baguettes

1 tb Dry yeast -OR-
1 Fresh yeast cake; crumbled
2 tb Granulated sugar
1/2 c Water; warm
1 1/2 c Sourdough starter
1 c Oregon hazelnuts;
- roasted & chopped
2 ts Salt
5 c Unbleached flour;
- up to 6 c, as needed
Corn meal (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 corn meal (optional). With a sharp knife or a razor
blade, make 3 to 4 diagonal slashes across the top of each loaf. Let
rise in warm place for 40 minutes.

Bake in a 400?F oven for 20 to 25 minutes or until loaves are golden
brown and sound hollow when tapped. Cool on a wire rack.

Recipe by Dundee Hazelnuts

Recipe FROM: <https://web.archive.org/web/20010421162156/
http://www.teleport.com/~nuts/breads.html>

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