Rolled Hazelnut Bread

"This is an impressive bread that is easy enough for beginners to make. It also contains my favorite flavor combo...toasted hazelnuts and chocolate! This loaf freezes well. Prep time does not include rising time."
 
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photo by Tina and Dave photo by Tina and Dave
photo by Tina and Dave
Ready In:
1hr 15mins
Ingredients:
12
Yields:
1 Loaf
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ingredients

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directions

  • To make bread dough: In small saucepan, heat milk to lukewarm.
  • Stir in yeast and 1 tsp granulated sugar.
  • Cover and let stand for 10 minutes or until foamy and double in volume.
  • Maenwhile, in large bowl, stir together 1 cup flour, 1/4 cup sugar and softened shortening.
  • Stir yeast mixture with a fork and add to flour mixture.
  • Gradually beat in remaining flour to make a soft dough.
  • Turn out onto a lightly floured board and knead dough for about 10 minutes or until dough is smooth and elastic.
  • Shape into a ball and place in a clean, greased bowl.
  • Cover with a tea towel and let rise in a warm place for about 1 hour or until double in bulk.
  • To make filling: Place hazelnuts in a frying pan and toast on medium-high heat, shaking pan constantly, until skins start to loosen and nuts turn light brown.
  • Remove from heat and place in a tea towel.
  • Rub vigorously to remove skins, being careful not to burn yourself.
  • Let cool.
  • Grind toasted hazelnuts in a food processor (you should have about 1 1/2 cups) and then place into a medium bowl.
  • Grind chocolate chips in food processor.
  • Add to ground nuts.
  • Add sugar, egg white, water and almond extract to bowl.
  • Beat egg yolk with a fork and add half of it to the nut mixture.
  • Mix well.
  • To assemble: Punch down risen dough and let rest on floured surface for about 10 minutes.
  • Roll out into a 18 by 12 inch rectangle.
  • Spread filling evenly over dough, leaving a 1/2 inch border.
  • Starting at long side, roll up tightly, jelly-roll fashion.
  • Pinch ends closed and form into a slight horseshoe shape.
  • Place seam side down on large, greased baking sheet.
  • Cover with a towel and let rise in a warm place for about 1 hour or until double in bulk.
  • Using a very sharp knife, cut diagonal slits on top of bread, spacing them about 2 inches apart.
  • Bake in preheated 400 degree oven for 30 to 35 minutes or until loaf is golden brown and bread sounds hollow when tapped (if bread is browning too quickly, cover with tin foil).

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Reviews

  1. Very clear instructions - and a great result! We used 20% quinoa flour and 80% all-purpose flour and this worked fine. We also added some dried blueberries in the filling - yum! Many thanks for a lovely recipe!
     
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RECIPE SUBMITTED BY

I'm a small animal veterinary technician working full time. In my spare (?) time I love to bake and cook. I have about 80 different cookbooks and I guess my favorite ones are those that involve CHOCOLATE!! <br> <br>My biggest 'pet' peeve is people who treat their dogs and cats like disposable products...look after the health and well-being of your pets, PLEASE! They depend on you! ('Nuff said!). <br> <br>June 2003 Update: I now work part-time as a vet tech and part-time as an ER ward clerk at a local hospital. After being a technician for 20 years, the emotional stress was getting too hard to handle. Putting an older pet to sleep after I'd watched them grow up over the years was something I could no longer do. I decided to look for a new job while I was still 40-something rather than wait 4 years when I was 50-something! Working with animals is in my blood however, so I could not give it up entirely.
 
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