CHOCOLATE HAZELNUT PULL-APART BREAD
Provided by Valerie Bertinelli
Categories dessert
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the whipped cream: Add the cream, liqueur and confectioners' sugar to a stand mixer fitted with the whip attachment. Whip on high speed until soft peaks form. Hold in the refrigerator until ready to serve, up to 3 hours. (Makes 2 cups.)
- For the pull-apart bread: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast in the oven until light golden brown, 10 to 12 minutes. Let cool completely. Finely chop and set aside.
- In a small bowl, mix together the granulated sugar, cinnamon and salt. Set aside.
- Lightly brush the loaf pan with 1 tablespoon of the melted butter. Line the pan with parchment paper, leaving at least 2 inches of overhang on the long sides to serve as handles later. Lightly brush the parchment with melted butter, then dust the entire pan with 1 tablespoon of the cinnamon sugar mixture; reserve the remaining cinnamon sugar. Tap out any excess sugar from the pan.
- Unroll one tube of bread dough on a very lightly floured work surface. The dough should form a 12-by-15-inch rectangle; stretch the dough a bit if small. With the long side parallel to you, spread the dough with 2/3 cup of the chocolate hazelnut spread, leaving a 1/4-inch boarder. Sprinkle with the chocolate chips and then with 1/4 cup of the chopped hazelnuts.
- Unroll the second tube of dough and lay it on top of the first. Brush the top with melted butter and sprinkle with the reserved cinnamon sugar mixture.
- With a ruler and a chef's knife, mark the short side of the dough at 4-inch intervals. Cutting parallel to you, slice the dough straight across at each mark, into three 4-inch-wide strips. Next, mark the long side of the dough at 3-inch intervals and cut the dough, perpendicular to you, along those marks; you will now have fifteen 3-by-4-inch rectangles.
- Evenly stack three of the rectangles on top of each other so that the bottom piece of dough, without any sugar on it, lays against a piece of dough that does have sugar on it. Place the stack of dough into the loaf pan on its 4-inch side so that the dough fills the width of the pan. Continue stacking pieces of dough and placing the stacks in the loaf pan until all of the rectangles are inside the pan. As you go, you may have to use one hand to hold up the dough already in the pan and gently push it back to make room for all of the dough.
- Using a pairing knife, cut the dough in the loaf pan lengthwise down the middle, cutting three-quarters of the way through, essentially splitting the dough in half. Place the pan on a baking sheet, cover with foil and bake for 55 to 60 minutes. The bread is done when the entire loaf has turned a deep golden brown and the sugar is caramelized and bubbling up the sides of the pan. Remove from the oven and let cool for 20 minutes.
- While the bread cools, whisk together the remaining 1 tablespoon chocolate hazelnut spread and the heavy cream in a bowl until smooth. Hold at room temperature until ready to serve.
- Remove the bread from the loaf pan while still warm, so the caramel does not completely set. Use a bread knife to loosen the sides of the bread that does not have parchment and then lift the bread out of the pan using the parchment handles. Remove the parchment and place the pull-apart bread on a serving tray. Drizzle with the chocolate hazelnut drizzle and sprinkle with the remaining chopped hazelnuts. Serve with the hazelnut whipped cream.
GLUTEN-FREE HAZELNUT BREAD (ABM)
Based on a recipe from my Cuisinart's Convection Bread Maker Recipe Booklet. This is for the large (2 pound) loaf. Measurements for the medium (1 ½ pound) loaf are in parentheses.
Provided by mersaydees
Categories < 4 Hours
Time 2h54m
Yield 1 Loaf
Number Of Ingredients 15
Steps:
- Fit the bread pan with the kneading paddle.
- Add milk, butter, maple syrup, eggs and cider vinegar to the bread pan.
- Add all remaining ingredients, except yeast, to medium-sized bowl and stir together. Add to bread pan.
- Add yeast to bread pan and place in the Cuisinart Convection Bread Maker.
- Press Menu and select Gluten Free.
- Select dough size.
- Press start to mix, knead, rise, and bake.
- Tip: For best results, while dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients.
- When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread is easier to slice when cool.
HAZELNUT COCONUT BREAD
This hazelnut coconut bread has no sugar substitutes but just natural sweetness from the coconut.
Provided by Angela Coleby
Categories Bread
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/350F degrees.
- Grease a small bread loaf tin and line with parchment paper.
- Mix the hazelnut flour, coconut, psyllium husk powder, salt and baking powder in a bowl.
- Add the coconut oil, egg whites and whole eggs. Mix with a whisk (electric is best).
- Add the apple cider vinegar and gently stir thoroughly. Don't overwork the mixture.
- Pour into the bread tin and bake for 50-60 minutes.
- Slice, eat and enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 315 kcal, Carbohydrate 9 g, Protein 7 g, Fat 29 g, Fiber 6 g
HAZELNUT WHEAT BREAD
I developed this recipe in an effort to match the flavors of our favorite store-bought bread, adapting it to a recipe in my bread machine manual. It's a hearty, great-tasting loaf! -Ruth Fanger, Monroe, Oregon
Provided by Taste of Home
Time 3h20m
Yield 1 loaf (1-1/2 pounds, 12 pieces).
Number Of Ingredients 14
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
Nutrition Facts : Calories 127 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 213mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.
HAZELNUT FLOUR CAKE
This impressive-looking hazelnut flour cake topped with chocolate hazelnut ganache is a hazelnut lover's dream. Topped with caramelized nuts, this cake is indulgence at its finest. And this recipe is just so easy to make!
Provided by Irina
Categories Cakes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- place Nutella and hazelnut praline paste in a bowl and mix with a hand whisk. Bring whipping cream to a boil and pour it into the chocolate/hazelnut mixture and mix with the hand whisk until homogeneous. Cover the bowl with plastic film in contact and refrigerate overnight.
- Preheat oven to 300 F/150 C. To make the cake batter, place hazelnut flour, brown sugar, and icing sugar in a bowl of the stand mixer and mix dry ingredients. Gradually add egg white, then egg yolks, and continue to beat. Add salt, sifted all-purpose flour, baking powder, and mix. Melt butter and slowly add to the preparation. Mix until the batter is smooth and homogeneous. Transfer it to a regular bowl.
- In a separate bowl, place 1/3 cup + 2 tablespoons/110 g eggs whites and whisk them until soft peaks. Gradually add 1 tablespoon/15 g granulated sugar and whisk with an electric mixer to get the meringue. Gradually add the meringue to the principal preparation mixing with a rubber spatula.
- Butter a silicone loaf pan, pour the batter into the mold, and bake for 45 minutes. Remove the cake from the mold while it is warm. Let it cool on a wire rack.
- place the nuts in a non-stick frying pan and sprinkle them with icing sugar. Heat over medium and mix until hazelnuts are coated with caramel. When the sugar is completely melted and incorporated, transfers the nuts on parchment paper. Separate caramelized hazelnuts while they are hot. Let cool down.
- whip the cold ganache and place it in a pastry bag fitted with Ateco plain pastry tip 806. Pipe the ganache into parallel laces on top of the cake. Arrange whole and halved caramelized hazelnuts over the ganache. Refrigerate until serving.
Nutrition Facts : ServingSize 1 slice, Calories 574 calories, Sugar 36.5 g, Sodium 129 mg, Fat 40.8 g, SaturatedFat 11.2 g, Carbohydrate 46.9 g, Fiber 4.3 g, Protein 9.8 g, Cholesterol 88 mg
CHOCOLATE HAZELNUT BANANA BREAD
Provided by Giada De Laurentiis
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
- Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips.
- Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan.
- Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature.
HAZELNUT YEAST BREAD
A flurry of yuletide activities-and a tasty recipe-can help you make the most of your handy bread machine during this hectic time. This hearty loaf is nutty and simply delicious.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1 pound, 16 slices).
Number Of Ingredients 9
Steps:
- In a bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your bread machine may audibly signal this), add hazelnuts.
Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 130mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
MOM'S HAZELNUT SPECIAL
This is a bread machine recipe developed by my very talented mother, who grew up in Oregon, the Filbert (or Hazelnut) capital of the world! This bread has won raves from those who don't even like whole wheat bread.
Provided by Riki Kongtong
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Yield 10
Number Of Ingredients 11
Steps:
- Follow the directions for your bread machine, but do not reserve the nuts for later: add them at the beginning for better flavor.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 14.5 g, Fat 16.7 g, Fiber 3.9 g, Protein 6 g, SaturatedFat 1.4 g, Sodium 156 mg, Sugar 2.3 g
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- Preheat the oven to 350. Lay the nuts on a rimmed cookie sheet and toast them for 10 minutes. Rub off the skins the best you can, then put the nuts in the boiling water for about 30 minutes. Strain the water, leaving behind hazelnut debris and skins. Put the nuts aside to dry.
- Check the temperature of the hazelnut water and make sure it's somewhere around 110 degrees. If it cooled down, heat it a little. If it's still too hot. let it cool. Put it in the bowl of the stand mixer. Add the yeast and sugar and let stand for 5 minutes to proof the yeast. Add the salt and 2 cups of flour. Stir. Continue adding flour and until you have a not-too-sticky dough.
- Attach the dough hook to the mixer and knead for 8 minutes. Dough should clear the sides of the bowl as it kneads. Let stand stand 10 minutes, then stir in the hazelnuts. Put the dough in a greased bowl (or just leave it in the stand mixer bowl), cover and let rise for one hour or until doubled in bulk. Punch down the dough.
- Grease a 9x5 inch loaf pan and line with a strip of parchment (if you have some). Put the dough into the loaf pan, cover with an oily piece of plastic wrap and let it rise for another 40 minutes or so. It should come up near the top of the pan. It doesn’t rise much in the oven, so do let it rise long enough.
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- Heat oven to 350°F. Spread the hazelnuts on a large rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts in a clean dish towel to remove the skins (discard the skins); coarsely chop.
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