Roquefort & Walnut Bread
This is based on a Paul Hollywood recipe from a masterclass episode of The Great British Baking show. Rich Roquefort cheese makes this a delicious bread to have with soup, or a cup of coffee.
Roquefort and Walnut Bread
Rich Roquefort cheese makes this a delicious bread to have with soup, or a cup of coffee.
Ingredients
- 1 pound white bread flour
- 2 ounces rye flour
- 2 teaspoons salt
- 2 1/4 teaspoons teaspoons fast acting yeast one package
- 1 1/2 cups water
- 1/2 pound Roquefort cheese cut into 1/2 inch cubes
- 1/2 pound walnuts coarsely chopped
- 1 egg beaten with 1/2 teaspoon water
Instructions
- Using a large bowl, mix the white and rye flour. Add the salt and yeast and 1 cup of the water and mix it into the flour. Add water as needed to make a soft dough.
- Flour your work surface and hands, then knead the dough for 10 minutes.
- Add the coarsely chopped walnuts into the dough and knead until the walnuts are evenly distributed into the dough.
- Oil a large bowl lightly with olive oil, put the dough into it and cover with plastic wrap.
- Let the dough rise for 2 hours. It should at least double in size.
- Flour your work surface and hands, then turn the dough out onto your work surface. Knock the dough back and knead lightly for a couple of minutes. Then divide the dough into 4 equally sized pieces.
- Flatten each of the 4 pieces into rectangles, about 3 inches by 8 inches.
- Put 1/4 of the Roquefort cheese along the long edge of each of the four rectangles. Starting with the edge that has the cheese, roll up each of the rectangles kind of like a swiss roll. Keep rolling under your hands to tighten the rolls up into a ‘sausage’ about 10 inches long.
- Lightly grease an 8 inch spring-clip cake tin with olive oil.
- Coil each dough ‘sausage’ into a spiral. Place each spiral into the greased cake tin, one in each of 4 quadrants of the tin.
- Cover the tin with plastic wrap and let it rise for an hour.
- Preheat your oven to 425 ºF, remove the plastic wrap from the cake tin.
- Mix the egg with about 1/2 teaspoon of water to make an egg wash. Brush the top of the loaf with the egg wash.
- Bake for about 45 minutes, maybe a tad bit longer. Cool in the tin for 10 or 15 minutes, the remove the bread from the tin and cool on a wire rack.
the PBS/BBC recipe calls for 8 grams of yeast. 4 teaspoons is 16 grams!!!!!!!!!!!! I just figured this out since my dough was turning into a monster! I hope you change this before the next person makes the same mistake
You are correct, I made a mistake. I use one package of fast acting yeast which is about 2 1/4 teaspoons, NOT 4 teaspoons.