Hazelnut Bread And Biscotti

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Loaf: - (1 lb loaf):
1 1/2 teaspoons	7.5ml	Active dry yeast - (1 t)
2 1/4 cups	140g / 4.9oz	Bread flour - (1 1/2 c)
3/4 cup	46g / 1.6oz	Whole-wheat flour - (1/2 c)
2 tablespoons	30ml	Wheat germ - i omitted, (2 T)
3 tablespoons	45ml	Nonfat dry milk powder - (2 T)
1/4 cup	49g / 1.7oz	Sugar - plus
2 tablespoons	30ml	Sugar - (1/4 c)
3 tablespoons	45ml	Anise seed - or fennel seed, (2 T)
1 1/2 tablespoons	22ml	Wonderslim - *note, (2 T)
1 cup	237ml	Water - plus
2 tablespoons	30ml	Water - (3/4 c)
3/4 cup	109g / 3.8oz	Hazelnuts - chopped, (1/2 c)

Recipe Instructions

*NOTE: The original recipe used 3 T vegetable oil (2 T).

Biscotti are twice-baked cookies - a favorite Italian dessert. They are served with cappuccino, red wine or hot chocolate, and they keep so well that you can always have a supply on hand.

Add all ingredients except the hazelnuts in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions.

At the beeper (or at the end of the first kneading in the Panasonic or National), add the hazelnuts. Let cool or eat warm.

To make biscotti, preheat your oven to 350F. Slice cooled bread 1/2" thick. Cut slices into fingers 1" wide. Place on baking sheet and toast for 15 - 20 minutes The fresher the bread, the longer it needs to toast. Let cool and store in airtight containers or freeze.

I didn't get to make this into biscotti as it smelled so good we went ahead and ate it!! This is an *excellent* bread. Probably very good as biscotti also...maybe next time.

Source:
The Best Bread Machine Cookbook Ever, Madge Rosenberg

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