OREGON HAZELNUT FRUIT BREAD
METHOD 2. Dissolve yeast; add vinegar, flour and salt; add to fruit mixture; let set for 30 minutes. 3. Form into oblong loaves; brush with beaten eggs, and cover with hazelnut halves. 4. Bake in 275 degree oven for 1-1/2 hours. Yield: 25 servings. |
||||||||||||||||||||||||||||||||||||||||
Want to use this article? Click here for options!
© 2008 Penton Media Inc.
blog comments powered by Disqus
Bakery-Net Viewpoints: |
|
 |
Heather Henstock: |
| Read More Editor's Notes | |
Product Information
Visit our online resource to find products and services offered by advertisers featured in Modern Baking magazine.
advertisement
Modern Baking Buyer's Guide
Indentify new equipment, ingredients and supplies for your retail, in-store, foodservice or specialty wholesale bakery while keeping up with the latest contact information, product lines and services for your business.
The Bakery-Net e-Newsletter
Subscribe to the best baking e-Newsletter in the business. The Bakery-Net e-Newsletter brings monthly the best of Modern Baking and Baking Management magazines. Subscribe Now!
