>From: RebecB8@aol.com
>
>Anyone have a recipe for blue cheese walnut bread? Without the
>whole wheat flour or very little whole wheat flour?
This is the kind of thing I'd do by starting with a base recipe that
you like and are comfortable making--a rather simple
flour/water/yeast/salt kind of thing--and then add some toasted
walnuts and some blue cheese by kneading them in gently just before
your shaping/proofing step. I like walnuts with sourdough, so I
usually use at least some sourdough starter in my walnut breads, but
if you're not a sourdough fan who has some starter available, no need
to bother.
Because the nuts don't really change the crumb of the bread, you
should as as much or as little as you prefer--the only real limiting
factors are that too many nuts make the loaf rougher to shape and
slice later. I prefer to lightly toast them, and to roughly break
large walnut halves or pieces into bits about 1/2 inch long, and
usually add a handful--maybe 1/2 cup--to a single standard loaf.
For the cheese, how much to add and how and when to add it does get a
little trickier: if you want pieces of cheese that stay 'whole' in
the baked result, you need to add it right at the end, carefully to
avoid blending it too much so it just becomes streaky bits and
disappears into the loaf. That works nicely with cheddars, but I
wouldn't think it was a good idea with blue cheese.
My favorite walnut/cheese bread combos lately, though, are flatbreads
with walnuts, cheese, and onions on top, sort of
pizza/foccaccia-ish. I start with a long-fermented very plain dough,
and top just before baking with the goodies as above.
--diane in los angeles
http://debunix.net/recipes/FoodPages.html