, Sheldon. On Thu, 06 Apr 2017 12:01:30 -0400,
wrote:

>U.S. Janet B. wrote:
>>
>>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
>
>Seaching for <walnut> is much to broad, you'd end up with walnut
>trees/wood. I searched the obvious <fougasse and walnuts and
>roquefort> I found plenty within seconds, King Arther recipes are
>usually good so I chose this... feel free to omit the raisins:
>http://www.kingarthurflour.com/recip...ougasse-recipe
>Click on the blog for excellent procedure w/photos:
>http://blog.kingarthurflour.com/2009...is-more-crust/

thanks Sheldon. I'll go down and look in my King Arthur bread book to
see if it is there. The recipe that you found is probably it, but I
"need" to find my own recipe. It is really bothering me that I can't.
thanks again. It was good of you to take the trouble.
Janet US