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
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 honey to 100°F, lukewarm to touch. Sprinkle yeast over water; stir and set aside.
Place potatoes in medium saucepan and cover with water. Bring to boil and cook for 10 minutes, or until tender. Drain. Mash potatoes in large bowl until smooth. Blend in 1 cup bread flour and yeast mixture. Beat on high for 3 minutes. Blend in 1/2 cup hazelnuts (reserve 2 Tbsp. for topping) and hazelnut meal. Blend in flour mixture and remaining ingredients, except reserved hazelnuts, until soft dough forms. It will be sticky.
Knead on lightly floured surface for 8-10 minutes until smooth. Shape into a ball and place in lightly greased bowl; turn to coat. Cover with damp cloth and let rise in warm place until doubled, 30-60 minutes. Punch down.
Place dough on lightly floured surface and knead one minute. Shape into loaf and place in lightly greased 9"x5" loaf pan. Lightly spray dough with cooking spray. Sprinkle with reserved 2 Tbsp. chopped hazelnuts. Let rise in warm place 30-60 minutes or until dough is 1" above pan edge.
Bake at 350°F for 30-40 minutes or until lightly browned and bread sounds hollow when thumped. Remove from pan and cool.
Recipe Provided by: HAZELNUT COUNCIL