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    You are in: Home / Recipes / Lavender Hazelnut Bread (Abm) Recipe
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    Lavender Hazelnut Bread (Abm)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    1 hrs 45 mins

    30 mins

    Annacia's Note:

    Thia is a must try bread that is unique and delicious. So easy with the bread maker.

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    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Place all ingredients in bread pan of your bread machine. Select dough setting and press start. NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
    2. 2
      When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.
    3. 3
      After resting, turn dough bottom side up and press to flatten. For baguettes (long, slender) or boules (round), divide the dough into 2 pieces and shape. For baguettes, fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
    4. 4
      Place on a baking sheet dusted with cornmeal or covered with a silpad. Cover and place in a warm spot to rise until the dough is doubled in bulk, approximately 30 to 50 minutes (depending on how warm your room is).
    5. 5
      Oven Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.
    6. 6
      Cool or Refrigerator Rise: If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf.
    7. 7
      Preheat oven to 400 degrees. After rising, slash or score the loaves with a very sharp knife making three 1/2-inch deep diagonal slashes. Bake for 20 minutes or until nicely browned and sounds hollow when tapped1he 45. Remove from oven and place the loaves on a wire rack until cooled.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on July 06, 2012

      55

      No fresh lavender available but other than that, I followed the recipe right on down & I must say you have a recipe that makes a very nicely delicious loaf! Another time I might just take the time to make a 2nd loaf to gift to a neighbor friend! Thanks for posting this great recipe! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lavender Hazelnut Bread (Abm)

    Serving Size: 1 (837 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2156.7
     
    Calories from Fat 534
    24%
    Total Fat 59.4 g
    91%
    Saturated Fat 5.6 g
    28%
    Cholesterol 0.0 mg
    0%
    Sodium 3512.8 mg
    146%
    Total Carbohydrate 352.1 g
    117%
    Dietary Fiber 20.8 g
    83%
    Sugars 29.8 g
    119%
    Protein 57.0 g
    113%

    The following items or measurements are not included:

    lavender flowers

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