https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Roquefort_and_Walnut_Loaf 2026-04-05T15:56:32Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Roquefort_and_Walnut_Loaf&diff=911&oldid=prev 2019-10-22T15:44:48Z

<p></p> <p><b>New page</b></p><div>[[The Green_Book|&amp;lArr; The Green Book]] <br /> <br /> [[Bread|&amp;lArr; Bread]]<br /> <br /> [[File:roquefort_and_walnut_16074_16x9.jpg|400px|left]]<br /> <br /> <br /> <br /> <br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> :450g/1lb strong white bread flour, plus extra for dusting<br /> :50g/1¾oz rye flour<br /> :10g/⅓oz salt<br /> :8g fast-action dried yeast<br /> :200g/7oz walnuts, chopped<br /> :200g/7oz Roquefort, cut into 2cm/¾in cubes<br /> :1 free-range egg, beaten for egg wash<br /> <br /> ==Method==<br /> #Mix the flours in a large bowl of a freestanding mixer and add the salt to one side of the bowl and the yeast to the other.<br /> #Add 250ml/9fl oz water and mix with the fingers of one hand. Add up to 100ml/3½fl oz more water, as required to form a soft dough; rye flour takes a lot of water so you should need most or all of it. Knead for 5-10 minutes on medium speed to a smooth dough. (You could also knead the bread by hand, but it may take a bit longer.)<br /> #Add the chopped walnuts to the dough and gently knead until they are incorporated. Place the dough in a lightly oiled bowl, cover with cling film and leave to rise for 1-2 hours, until at least doubled in size.<br /> #Turn the dough out onto a lightly floured work surface, knock it back, then divide into four equal pieces.<br /> #Flatten each piece of dough into a 15x8cm/6x3in rectangle. Place a quarter of the Roquefort along the long edge of one of the rectangles and roll up like a Swiss roll.<br /> #Using your hands, roll the dough into a 25cm/10in sausage shape. Repeat with the remaining dough.<br /> #Lightly oil a 20cm/8in springform cake tin. Carefully coil each sausage of dough into a spiral and place into the cake tin, when all four spirals are in the tin they should resemble a four-leaf clover. Cover with cling film and set aside to prove for a further hour.<br /> #Preheat the oven to 220C/200C(fan)/Gas 8.<br /> #Brush the top of the loaf with egg wash and bake in the oven for 45-50 minutes. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out and transfer to a wire rack to cool completely.<br /> <br /> &lt;small&gt;&#039;&#039;Paul Hollywood&#039;&#039; [https://www.bbc.co.uk/food/recipes/roquefort_and_walnut_16074 https://www.bbc.co.uk/food/recipes/roquefort_and_walnut_16074]&lt;/small&gt;</div>

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