On Thu, 06 Apr 2017 10:21:20 -0600, U.S. Janet B. >
wrote:

>, 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

You're welcome. No trouble at all, always pleased to help with real
food queries.