Ingredients / Lbs. Ozs. / Method
DOUGH:
Dry yeast 1 oz.
Sugar 2 oz.
Water, 105-115 degrees F. 2 oz.
Combine. Stir until thoroughly dissolved.
All-purpose flour 2 lb. 8 oz.
Whole wheat flour 1 lb. 4 oz.
Combine.
Butter, softened 8 oz.
Salt 1 oz.
Add with 15 ozs. flour to yeast mixture. Mix at 2nd speed of 3Äspeed mixer until smooth. Gradually add enough remaining flour to make a soft dough. Mix until smooth and elastic.
Egg wash, as needed
FILLING:
Dehydrated chopped onion 4 oz.
Soak for about 5 minutes; drain and pat dry. Place in mixer bowl.
Cream cheese, softened 1 lb.
Gruyere cheese, grated 1 lb.
Roasted hazelnuts, finely chopped
Add. Mix at 1st speed until well blended.
Instructions: Proof dough until doubled in size. Divide into 8 pieces. Shape into 4x18in. rectangles. Spread about 5-1/2 0z. filling in center of each piece, in a strip 1-1/2 in. wide and 1 in. thick. Bring sides of dough up to enclose filling; pinch together. Smooth seam and elongate slightly. For each loaf, place two rectangles on parchment-linedsheet pan, seam side down. Pinch one end of each piece together; tuck under. Twist together to form a rope, keeping seam sides down. Pinch ends together and tuck under. Proof until almost doubled in size.
Brush with egg wash. Bake at 375_F until golden brown, about 30 minutes. Yields 4 32-oz. Ioaves.
Note: For smaller loaves, divide dough into 16 pieces and shape into 4ÄxÄ10Äin. rectangles. Spread about 234 oz. filling in center of each rectangle and bake until golden brown, about 15-20 minutes. Yields 8 16-oz. loaves.