EUROPEAN WALNUTS, HAZELNUT
AND GOLDEN RAISIN WHEAT BREAD

"This recipe is inspired by the little raisin-walnut rolls sold in Parisian boulangeries. Nourishing, just sweet, and with a bit of nutty crunch, these rolls are perfect at breakfast. They also make a nice tea-time snack. Bake them for guests who don't care for sugary pastries."

5 1/2 to 6 1/2 cups bread flour, divided use
1 pkg active dry yeast
2 1/2 cups water, divided use
3/4 cup golden raisins
3/4 cup whole wheat flour
2 1/2 tsp salt
3/4 cup coarsely chopped toasted walnuts
3/4 cup coarsely chopped hazelnuts
water

Lightly spoon flour into measuring cup; level off.

In medium-size bowl, combine 2 cups of the bread flour and yeast; mix well. Stir in 1 1/2 cups of the warm water to form a loose starter dough. Let rest 15-30 minutes.

In small bowl, combine raisins and remaining 1 cup warm water. Let stand 15 minutes.

Meanwhile, grease cookie sheets.

In large bowl, combine 3 1/2 cups of the remaining bread flour, whole wheat flour and salt; mix well.

Stir raisins with water into starter dough until well mixed. Add starter mixture to whole wheat flour mixture; stir until soft dough forms. Turn dough out onto floured surface; knead 10-12 minutes, adding 1/2-1 cup flour until dough is smooth and elastic. Dough will be slightly sticky. Knead walnuts and hazelnuts into dough.

Spray large bowl with nonstick cooking spray. Place dough in sprayed bowl; cover loosely with sprayed plastic wrap and cloth towel. Let rise in warm place (80-85 degrees F) until doubled in size, about 1 1/2 hours.

Punch down dough several times to remove all air bubbles. Divide dough into 18 pieces. Shape each piece into ball; place on greased cookie sheets. Cover; let rise until doubled in size, about 1 hour.

Preheat oven to 425 degrees F.

Uncover dough; brush tops of rolls lightly with water.

Bake at 425 degrees F for 17-22 minutes or until golden brown.

KITCHEN TIP:
To simulate the steamy interior of a boulangerie oven, place several ice cubes in a shallow pan. Set the pan on the lowest oven rack beneath the rolls. Shut the oven door and let steam give the rolls more spring. The initial moisture, followed by dry heat once the ice cubes have evaporated, will make the crust extra crunchy.

Makes 18 rolls
Source: Pillsbury Classic Cookbook