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Raisin Hazelnut Bread




Source of Recipe


Internet


List of Ingredients




1 1/4 cups warm water (110 degrees F.)
2 tablespoons hazelnut oil
2 tablespoons honey
1 teaspoon salt
1 1/2 tablespoons nonfat dry milk
1/2 teaspoon ground cardamon
1/2 teaspoon grated lemon zest
2 tablespoons vital wheat gluten (optional)
3 cups bread flour or unbleached all-purpose flour
1 cup whole wheat flour
3 teaspoons instant active dry yeast
1/2 cup coarsely chopped hazelnuts
1/2 cup raisins (You can also substitute 1/2 to 3/4 cup chopped mixed dried fruit)



Recipe



Place all ingredients except hazelnut and raisins in bread pan of your bread machine. Select dough setting and press start. After approximately 15 minutes of the dough cycle, add hazelnuts and raisins and continue dough cycle. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a cotton towel and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Shape dough into a loaf and place in a loaf pan that's been coated with cooking spray. Cover and place in a warm spot to rise for approximately 30 minutes or until doubled. Preheat oven to 350 degrees F.

Bake for 35 to 40 minutes or until loaf sounds hollow when tapped. A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 degrees. Remove from oven and cool on a bread rack for about 10 minutes. Remove from pan.

Makes 1 1/2-pound loaf.