1 tbsp dry yeast, or
1 cake fresh yeast, crumbled
2 tbsp granulated sugar
1/2 cup warm water
1 1/2 cup sourdough starter
1 cup roasted & chopped hazelnuts (oregon, hazelnuts)
2 tsp salt
6 cup unbleached flour, as needed
1 cornmeal (optional)
A Recipe for
Oregon Hazelnut Sourdough Bread
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
This Recipe for Oregon Hazelnut Sourdough Bread is one of thousands in the Recipes-to-go Bread Cookbook.
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
If you enjoy this Oregon Hazelnut Sourdough Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
This is a recipe for Oregon Hazelnut Sourdough Bread from the recipe cookbook of Recipes-to-go (Bread)
Food Tip |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
| Jay Leno |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
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 cornmeal (optional). With a sharp knife or a razor
blade, make 3-4 diagonal slashes across the top of each loaf. Let
rise in warm place for 40 minutes. Bake in a 400 oven for 20-25
minutes or until loaves are golden brown and sound hollow when
tapped. Cool on a wire rack.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Serves: 2
Oregon Hazelnut Sourdough Bread Recipe brought to you by Recipes To-Go