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      Title: Oregon Hazelnut Sourdough Bread
 Categories: Sourdough
      Yield: 2

      1 tb Dry yeast; OR
      1    Cake fresh yeast; crumbled
      2 tb Granulated sugar
    1/2 c  Warm water
  1 1/2 c  Sourdough starter
      1 c  Roasted & chopped hazelnuts
           (Oregon hazelnuts)
      2 ts Salt
      6 c  Unbleached flour, as needed
           Cornmeal (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 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 
  
  From: Michael Loo Date: 27 Mar 99

  Exported from Home Cookin 4.8  (http://www.mountain-software.com)

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