Rosemary Hazelnut Potato Bread

Yield: 18 half-inch slices.

1/3 cup lukewarm water
1 tsp. honey
1 package (.25 oz.) active dry yeast
1 1/3 cups (2 medium) potatoes, peeled and cut into large chunks
1 egg
3 Tbsp. butter or margarine, melted
2 Tbsp. +2 tsp. milk
1 Tbsp. honey
1 tsp. rosemary
1 tsp. salt
1/4 tsp. garlic salt
2 1/4 cups bread flour
1/2 cup +2 Tbsp. hazelnuts, chopped, divided
1/2 cup hazelnuts, finely ground into meal

Heat water and hone

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