On 2017-04-06 8:47 AM, U.S. Janet B. wrote:
> On Thu, 6 Apr 2017 08:01:44 -0600, graham > wrote:
>
>> On 2017-04-05 10:11 PM, U.S. Janet B. wrote:
>>> On Wed, 5 Apr 2017 19:21:24 -0700, "Cheri" >
>>> wrote:
>>>
>>>> I got started early and made Paul Hollywood's Roquefort/Walnut bread. I
>>>> don't usually eat bread but I did have some and it was so good that I could
>>>> have eaten a lot more, but I froze what was left and will dole it out.
>>>>
>>>> https://s8.postimg.org/hx2xxgjyd/HPIM0641.jpg
>>>
>>> Good lookin' bread !!! I would love to have some of that. Did it
>>> turn purple inside? That combo of walnut and Roquefort can often give
>>> purple bread.
>>> Janet US
>>>
>> Whenever I make walnut bread, it turns out purple.
>> Graham
>
> I have a recipe for fougasse that has walnuts and Roquefort and it
> surely turns purple. It is one of the cut and open shape fougasse . I
> was just trying to find it and can't. Now I will have to take all my
> bread books down and search. It's time I looked through them again
> anyway, the bread front here is getting boring. So far I've looked
> through Glezer, Reinhart, Ortiz, Clayton, Silverton and Greenstein. I
> think I will start over and look for fougasse instead of looking for
> walnut. Maybe it was a fougasse recipe and variations were the
> walnut/Roquefort. Sorry for the rambling. I hate it when I can't
> find a recipe. This could take days.
> Janet US
>
"Baking with passion" by Lepard & Whittington, p.64.
Graham