Hazelnut Raisin Corn Bread Recipes

RAISIN NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. In a separate bowl, beat together egg, applesauce and butter. Stir applesauce mixture into flour mixture just until combined. Fold in walnuts and raisins; pour batter into prepared loaf pan.
• Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow to cool before slicing.

ROASTED HAZELNUT RAISIN WHOLE GRAIN WHEAT BREAD - DIRECT METHOD

Steps:

• Mix the flour and water either by hand or mixer until all of the flour is wetted. Cover and let that sit at room temperature for 1 hour.
• Roast hazelnuts at 375F for 14 minutes. Cool and remove skins by rubbing the hazelnuts between your hands. Crush the nuts roughly or leave whole.
• Add salt and yeast, butter and honey and knead for 5 minutes.
• Add nuts and raisins and knead for about 3 more minutes to mix them in uniformly.
• Remove dough and place in a straight-sided clear container noting the level of the dough.
• Cover with oiled plastic wrap and let rise until doubled in volume. After 20 minutes, remove the dough and stretch and fold it as you would a letter from top to bottom and side to side. Return to the container.
• Divide the dough into 2 pieces and roll each piece until the length is about 8 inches each. Place each into 8" x 4" loaf pans sprayed with oil.
• Preheat oven to 375°F.
• Cover the pans with oiled plastic wrap and let rise until risen 1 1/2 times the volume or 1/2 inch above the pan tops.
• Bake for 15 minutes and rotate the loaves for even baking.
• After 35 to 45 minutes (total) check the temperature. Remove when the loaves are 195 F to 205°F.
• Tip the loaves out onto racks and let cool to room temperature.

WALNUT RAISIN WHOLE WHEAT BREAD

Steps:

• Combine yeast, warm water, and milk in a large bowl. Let the mixture stand until the yeast has dissolved, about 5 minutes.
• Add the sugar, 1/2 cup cornmeal, butter, walnuts, raisins, salt, pepper, whole wheat flour, and 2 cups of the white flour. Beat well. Move the dough to a lightly floured surface and knead for 2-3 minutes, adding the remaining white flour as necessary to make it workable. Let the dough rest, covered loosley with a towel, for 10-15 minutes.
• Knead the dough again, until it is smooth and elastic, 8-10 minutes. Sprinkle with extra flour if you need to keep it from sticking.
• Oil a large bowl and turn the dough in it to coat with the oil. Cover the bowl and let dough rise in a warm place till doubled in bulk, about 1 1/2 hours.
• Punch dough down and divide in half. Shape the halves into round loaves. Sprinkle a baking sheet with the remaining 2 tbls. cornmeal, and put the loaves on it, seam side down. Cover with the towel, and let them rise until doubled in bulk, about 45 minutes.
• Preheat the oven to 350*F.
• Place the baking sheet on the center rack of the oven, and bake until the bread is well browned and sounds hollow when the bottom is tapped with your finger, 45 minutes.
• Cool bread on a wire rack. Enjoy!