Yummmmmmmmmmmmy!! Hope to make this over the weekend!!
* Exported from MasterCook *
European Walnuts, Hazelnut And Golden Raisin Wheat Bread
Recipe By : Pillsbury Classic Cookbook
Serving Size : 18 Preparation Time :0:00
Categories : Breads Holidays
Low Fat Muffins/Rolls
Nuts Bread Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 C Bread Flour -- To 6 1/2 C
1 Pkg Active Dry Yeast
2 1/2 C Water
3/4 C Golden Raisins
3/4 C Whole Wheat Flour
2 1/2 Tsp Salt
3/4 C Coarsely Chopped Toasted Walnuts
3/4 C Coarsely Chopped Hazelnuts
Water
This recipe uses Pillsbury Flour.
Recipe Fact: This recipe is inspired by the little raisin-walnut rolls sold
in Parisian boulangeries. Nourishing, just sweet, and with a bit of nutty
crunch, these rolls are perfect at breakfast. They also make a nice
tea-time snack. Bake them for guests who don't care for sugary pastries.
Kitchen Tip: To simulate the steamy interior of a boulangerie oven, place
several ice cubes in a shallow pan. Set the pan on the lowest oven rack
beneath the rolls. Shut the oven door and let steam give the rolls more
spring. The initial moisture, followed by dry heat once the ice cubes have
evaporated, will make the crust extra crunchy.
Lightly spoon flour into measuring cup; level off. In med bowl, combine 2
C of the bread flour and yeast; mix well. Stir in 1 1/2 C of the warm
water to form a loose starter dough. Let rest 15 - 30 min. In small bowl,
combine raisins and remaining 1 C warm water. Let stand 15 min.
Meanwhile, grease cookie sheets. In large bowl, combine 3 1/2 C of the
remaining bread flour, whole wheat flour and salt; mix well.
Stir raisins with water into starter dough until well mixed. Add starter
mixture to whole wheat flour mixture; stir until soft dough forms. Turn
dough out onto floured surface; knead 10 - 12 min, adding 1/2 - 1 C flour
until dough is smooth and elastic. Dough will be slightly sticky. Knead
walnuts and hazelnuts into dough.
Spray large bowl with nonstick cooking spray. Place dough in sprayed bowl;
cover loosely with sprayed plastic wrap and cloth towel. Let rise in warm
place (80 - 85F) until doubled in size, about 1 1/2 hrs.
Punch down dough several times to remove all air bubbles. Divide dough
into 18 pieces. Shape each piece into ball; place on greased cookie
sheets. Cover; let rise until doubled in size, about 1 hr.
Heat oven to 425F. Uncover dough; brush tops of rolls lightly with
water. Bake at 425F for 17 - 22 min or until golden brown.
High Altitude Baking (Above 3500 Ft): No change
Makes 18 rolls
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NOTES : Cal 209.8
Total Fat 2.9g
Sat Fat 0.3g
Carb 39.5g
Fiber 2.2g
Pro 6.8g
Sod 299mg
CFF 12.5%
Nutr. Assoc. : 0 0 0 0 0 0 20187 3677 0