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Title: Applesauce And Hazelnut Bread
Serves: 1

Ingredients:

Instructions:
Makes 1 round loaf 1 Tbsp active dry yeast 3/4 cup warm apple cider 3/4 cup hazelnuts 3 to 3 1/4 cups white flour, preferably unbleached 2 Tbsp brown sugar 6 to 7 gratings fresh nutmeg (1/4 tsp) 3/4 tsp cinnamon 1/4 tsp salt 1 egg 1 cup applesauce In a cup with a spout dissolve the yeast in 1/2 cup of the cider.
Spin the hazelnuts and 3 cups of the flour together in a food processor until the nuts are roughly chopped.
Add the brown sugar, spices, and salt.
Pour the dissolved yeast in through the funnel with the motor running.
Crack the egg and let it fall through to amalgamate with the flour.
Add the applesauce, still spinning, and a little more cider if the dough seems dry, or a little more flour if the dough seems too wet and doesn't form a ball around the center shaft.
Turn the dough out onto a floured surface and knead a few turns.
Place in a buttered bowl, covered with plastic wrap, to rise until double in volume - about 1 hour.
Punch the dough down thoroughly, form into a round loaf, and place on the greased base of La Cloche.
Cover with its dome top and let rise until almost double - 35 to 40 minutes.
Plump up the loaf again to give it height, as it will have spread, and bake, uncovered, in a preheated 425 F oven for 50 minutes.
Let cool on a rack.