Hazelnut bread and biscotti Recipe

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Hazelnut bread and biscotti

Artist:	_	Yield:	16
Categories:	Bakery, Biscotti, Breads, Cereals, Cookies & Bars, Desserts, Italian, Pastry, Western European	Rating:	0
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Ingredients:

1 1/2	lbs	Loaf:, (1 lb loaf):
1 1/2	tsp	Active dry yeast, (1 t)
2 1/4	cup	Bread flour, (1 ?c)
3/4	cup	Whole-wheat flour, (?c)
2	tbsp	Wheat germ, i omitted, (2 t)
3	tbsp	Nonfat dry milk powder, (2
		-t)
1/4	cup	Sugar, plus
2	tbsp	Sugar, (?c)
3	tbsp	Anise seed, or fennel seed
		-- (2 t)
1 1/2	tbsp	Wonderslim, *note, (2 t)
1	cup	Water, plus
2	tbsp	Water, (?c)
3/4	cup	Hazelnuts, chopped, (?c)

Procedures:

1	Recipe by: the best bread machine cookbook ever, madge rosenberg *note: the original recipe used 3 t vegetable oil (2 t).
2	Biscotti are twice-baked cookies - a favorite italian dessert.
3	They are served with cappuccino, red wine or hot chocolate, and they keep so well that you can always have a supply on hand.
4	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.
5	At the beeper (or at the end of the first kneading in the panasonic or national), add the hazelnuts.
6	Let cool or eat warm.
7	To make biscotti, preheat your oven to 350 deg f.
8	Slice cooled bread ? thick.
9	Cut slices into fingers 1" wide.
10	Place on baking sheet and toast for 15 - 20 min. the fresher the bread, the longer it needs to toast.
11	Let cool and store in airtight containers or freeze.
12	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.
13	Probably very good as biscotti also...maybe next time.