Recipe - Hazelnut Bread And Biscotti

1 One half pound Loaf:; (1 pound loaf):
1 One half teaspoon Active Dry Yeast; (1 t)
2 One fourth cup Bread Flour; (1 One half C)
Three fourths cup WholeWheat Flour; (One half C)
2 tablespoon Wheat Germ; I omitted, (2 T)
3 tablespoon Nonfat Dry Milk Powder; (2
T)
One fourth cup Sugar; PLUS
2 tablespoon Sugar; (One fourth C)
3 tablespoon Anise Seed; or fennel seed,

2 T
1 One half tablespoon Wonderslim; *NOTE, (2 T)
1 cup Water; PLUS
2 tablespoon Water; (Three fourths C)
Three fourths cup Hazelnuts; chopped, (One half C)

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

Biscotti are twicebaked 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 350 deg F. Slice cooled bread 1/2"

thick. Cut slices into fingers 1" wide. Place on baking sheet and toast
for 15 20 min. 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.

Entered into MasterCook II and tested for you by Reggie Dwork
reggie@reggie.com
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg
NOTES : Cal 152.9
: Fat 4.1g
: Carbs 25.3g
: Dietary Fiber 1.9g
: Protein 4.6g
: Sodium 6mg
: CFF 23.6%