Recipe - Oregon Hazelnut-Stuffed French Bread

1 Bread:
2 tablespoon Dry yeast
2 One half cup Warm water; (105110)
7 cup Bread flour; unsifted
1 tablespoon Salt
1 tablespoon Butter; melted
Combine: 1 egg white; 1
tablespoon water
Cornmeal for dusting

FILLING
2 Garlic cloves; chopped
1 tablespoon Dijon mustard
Three fourths cup Finely chopped oregon
hazelnuts
1/3 cup Olive oil
One half cup Chopped sundried tomatoes
One fourth cup Butter; soft
1 cup 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 15x12 inches. Spread each with One half 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 By Oregon Hazlenuts www.teleport.com/~nuts/index.html

Recipe by: LisaFabfood

By LizaCooks@aol.com on Jun 12, 1998, converted by MM_Buster v2.0l.