Roasted Hazelnut and Prune Bread

Preparation info
  • Dough Yield: About


    loaves at 1.5 lb each
    • Difficulty


Appears in

By Jeffrey Hamelman

Published 2004

  • About

The Concentrated Crunch of the Roasted Nuts and the intense sweetness of the dried fruit balance each other in this bread. The combination of flavors and textures makes a bread that is easy to enjoy. The hazelnuts should be thoroughly roasted. Whole nuts are baked at 350° to 400°F on sheet pans for 8 to 12 minutes. Once cool enough to handle, their skins should readily come off when rubbed between your hands, and the nuts themselves should have a brownish hue. The interior portion of a loaf