Toasted Hazelnut Bread
The recipe for this firm-textured quick bread densely laced with toasted hazelnuts came from Germany, reports Heide Gohlert.
Yield: Makes 1 3/4-pound loaf; 14 servings
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Amount per serving
- Calories: 214
- Calories from fat: 46%
- Protein: 4.8g
- Fat: 11g
- Saturated fat: 1.3g
- Carbohydrate: 24g
- Fiber: 1.9g
- Sodium: 251mg
- Cholesterol: 16mg
- 1 1/4 cups hazelnuts
- 2 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1/3 cup firmly packed brown sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fresh-grated or ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg
- 1 cup buttermilk
- About 1/4 cup salad oil
- 1. Place nuts in an 8- or 9-inch-wide pan. Bake in a 375° oven until golden under skin, about 10 minutes. Pour nuts onto a towel and rub briskly to remove as much skin as possible. Let nuts cool about 5 minutes, then lift from towel; discard skins. In a food processor or blender, whirl nuts until finely ground.
- 2. In a bowl, mix nuts, all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda, nutmeg, salt, and pepper.
- 3. In another bowl, beat egg to blend with buttermilk and 1/4 cup oil.
- 4. Add egg mixture to flour mixture. Stir just to evenly moisten. Scrape batter (it is very thick) into an oiled 5- by 9-inch loaf pan and spread level.
- 5. Bake in a 375° oven until bread is browned and just begins to pull from pan sides, and a toothpick inserted into center comes out clean, about 45 minutes (about 40 minutes in a convection oven).
- 6. Cool in pan on rack about 15 minutes. Invert loaf onto rack and let cool at least 1 hour. If making ahead, store airtight up to 2 days; freeze to store longer.
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