Yield: 18 half-inch slices. 1/3 cup lukewarm water 1 tsp. honey 1 package (.25 oz.) active dry yeast 1 1/3 cups (2 medium) potatoes, peeled and cut into large chunks 1 egg 3 Tbsp. butter or margarine, melted 2 Tbsp. +2 tsp. milk 1 Tbsp. honey 1 tsp. rosemary 1 tsp. salt 1/4 tsp. garlic salt 2 1/4 cups bread flour 1/2 cup +2 Tbsp. hazelnuts, chopped, divided 1/2 cup hazelnuts, finely ground into meal Heat water and honey to 100°F, lukewarm to touch. Sprinkle yeast over water; stir and set ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.