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Hazelnut Bread And Biscotti

1 1/2 pound loaf (1 pound loaf)

1 1/2 teaspoons active dry yeast (1 teaspoon)
2 1/4 cups bread flour (1 1/2 cups)
3/4 cup whole-wheat flour (1/2 cup)
2 tablespoons wheat germ (2 tablespoons)
3 tablespoons dry milk powder (2 tablespoons)
1/4 cup sugar plus 2 tablespoons (1/4 cup)
3 tablespoons anise or fennel seed (2 tablespoons)
3 tablespoons vegetable oil (2 tablespoons)
1 cup water plus 2 tablespoons (3/4 cup)
3/4 cup hazelnuts, chopped (1/2 cup)

Add all ingredients except the hazelnuts in the order suggested by
your bread machine manual and process on the basic bread cycle
according to the manufacturer's directions.

At the beeper (or at the end of the first kneading in the Panasonic
or National), add the hazelnuts. Let cool or eat warm.

To make biscotti, preheat your oven to 350 deg F. Slice cooled
bread 1/2" thick. Cut slices into fingers 1" wide. Place on baking
sheet and toast for 15 - 20 min. The fresher the bread, the longer
it needs to toast. Let cool and store in airtight containers or
freeze.

I didn't get to make this into biscotti as it smelled so good we
went ahead and ate it!! This is an *excellent* bread. Probably
very good as biscotti also...maybe next time.

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