1 Bread:
2 tb Dry yeast
2 1/2 c Warm water; (105-110)
7 c Bread flour; unsifted
1 tb Salt
1 tb Butter; melted
Combine: 1 egg white; 1
-tablespoon water
Cornmeal for dusting
FILLING
2 Garlic cloves; chopped
1 tb Dijon mustard
3/4 c Finely chopped oregon
-hazelnuts
1/3 c Olive oil
1/2 c Chopped sun-dried tomatoes
1/4 c Butter; soft
1 c Grated swiss cheese
Thoroughly mix all filling ingredients together and set aside. 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 450 oven for 25 minutes. Remove,
brush with egg white and water mix, bake 5 minutes more. 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.
Recipes
Yields
2 servings
