I could spend my time organizing myself for the holidays until the cows come home but instead I’m going to write this post, go for a walk, run to the market and spend a few hours in my kitchen making turkey soup with my Thanksgiving leftovers. Oh, and I also have this hazelnut streusel bread to share. I found this bread recipe in yet another baking cookbook from one of my favorites, Williams-Sonoma Home Baked Comfort -featuring mouthwatering recipes and tales of the sweet life with favorites from bakers across the country-whew that was a long title. Anyway, it’s a good cookbook, full of recipes that you’ll want to make and so far the few that I’ve made have worked. I made this Hazelnut Streusel Bread, the Buttery Flaky Rolls for Thanksgiving and the Lemon-Blueberry Drizzle Bread with a few Meyer lemons that were ripe on my tree. I’m not going to list the ones I want to make because it’s basically the entire cookbook, how’s that for a recommendation!?
We had a small group of family and friends for Thanksgiving this year, smaller than normal but aside from missing the ones who didn’t come -we had a nice dinner and visit with everyone. For some reason -I’m not sure why-I still baked a 20 pound turkey that I can’t even lift in and out of the oven…next year I’m bringing home a younger smaller sibling of that big boy turkey and yes, there will be less leftover turkey but I can live with that. I still made all the fixings but completely forgot about the sweet potatoes-that was weird, must be a sign of aging. At least I didn’t forget about the pumpkin pie with whipped cream.
I hope everyone has a relaxing holiday weekend and that no one gets involved in a brawl at Walmart, just kidding but seriously it makes shopping on ‘Black Friday’ look pretty unappealing, doesn’t it? Maybe we could all bake bread or cookies to give as gifts for the holidays -might be easier, nicer, more personal and cost less money, not a bad idea if I do say so myself!
Slightly adapted from Williams-Sonoma Home Baked Comfort by Kim Laidlaw.
- for the streusel
- 3 tablespoons all-purpose flour
- 1/4 cup (2oz/60g) packed light brown sugar
- 1 teaspoon cinnamon
- 3 tablespoons unsalted butter
- 1/2 cup (2&1/2 oz/75 g) dry roasted hazelnuts, roughly chopped
- for the batter
- 1/3 cup (2 oz/60 g) dry roasted hazelnuts
- 2/3 cup (5 oz/155 g) granulated sugar
- 1&1/4 cups (6&1/2 oz/ 200 g) all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 6 tablespoons (3 oz/90 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup (6 oz/185 g) sour cream
- 1/2 cup (3 oz/90 g) bittersweet chocolate chips
- Zest of orange
- to make the streusel
- Place the flour, brown sugar, cinnamon and butter in the bowl of a food processor. Process mixture until crumbly-transfer to a bowl and stir in the chopped hazelnuts, set aside.
- to make the batter
- Preheat the oven to 350F (180C).
- Generously spray a 9x5 loaf pan with baking spray.
- Place the whole hazelnuts and half of the granulated sugar in the bowl of the food processor and process until finely ground. Add the flour, baking powder, baking soda and salt. Process to combine and transfer to a large bowl.
- Place the butter and the remaining granulated sugar in the food processor and process until light and creamy, scrape down the bowl as needed.
- Add the eggs and vanilla and process to combine.
- Next add the sour cream and process to combine.
- Remove the mixture from the bowl of the food processor and add to the dry ingredients, stir to combine.
- Stir in the chocolate chips and orange zest.
- Scrape half the batter into the prepared pan and layer in half the streusel, repeat with the rest of the batter and streusel, spreading evenly in the pan.
- Bake for about 50 minutes or until a toothpick inserted into the loaf comes out clean.
- Cool in the pan for 10-15 minutes and then turn out to continue cooling on a metal rack.