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

--
Cheri

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

That looks very good.

"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

Looks superb! I can inhale that all in one sitting.
Where's the recipe?
This?:
http://www.pbs.org/food/recipes/paul...t-filled-loaf/

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

On 4/5/2017 10:21 PM, 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
>
That's pretty!

Jill

> wrote in message
...
> "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
>
> Looks superb! I can inhale that all in one sitting.
> Where's the recipe?
> This?:
> http://www.pbs.org/food/recipes/paul...t-filled-loaf/



Yes, I did weigh everything etc. since I don't know metrics. This was the
alternative site for the recipe. :-)

Cheri

http://www.bbc.co.uk/food/recipes/ro...d_walnut_16074

"Bruce" > wrote in message
...
> 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
>
> That looks very good.


Thank you, it is very tasty. DH hates Roquefort type cheeses, but I wanted
to make it like the recipe. Next time I will use a different cheese, but
this time I made it for me.

Cheri

"U.S. Janet B." > wrote in message
news
> 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


No, not at all. I have never made it before, so it's possible that it could
in the future.

Cheri

"jmcquown" > wrote in message
news
> On 4/5/2017 10:21 PM, 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
>>
> That's pretty!
>
> Jill


Thank you, nothing worse than going to the trouble and have it turn out a
disaster. I have had that happen too. :-)

Cheri

"Wayne Boatwright" > wrote in message
9.45...
> On Wed 05 Apr 2017 07:21:24p, Cheri told us...
>
>> 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
>>
>
> Cheri, that looks absolutely scrumptions! There would be no leftovers
> here. :-)

Thank you. It is really a good recipe and I have been wanting to make it
since seeing him make it on The Great British Baking Show. I love that show,
but I have a hard time with metrics. However, the scale and weighing made it
easy.

Cheri

On Wed, 5 Apr 2017 21:52:50 -0700, "Cheri" >
wrote:

>"Bruce" > wrote in message
.. .
>> 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
>>
>> That looks very good.
>
>
>Thank you, it is very tasty. DH hates Roquefort type cheeses, but I wanted
>to make it like the recipe. Next time I will use a different cheese, but
>this time I made it for me.

I love Roquefort and walnuts so I'll give it a go one day.

On Wednesday, April 5, 2017 at 4:21:58 PM UTC-10, 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
>
> --
> Cheri

Congrats!

"Cheri" wrote in message news
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


Cheri

====

Ohhh that looks absolutely wonderful!!!! I am jealous .. I want to make
bread ((((((((

--
http://www.helpforheroes.org.uk

"Cheri" wrote in message news
"Bruce" > wrote in message
...
> 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
>
> That looks very good.


Thank you, it is very tasty. DH hates Roquefort type cheeses, but I wanted
to make it like the recipe. Next time I will use a different cheese, but
this time I made it for me.

Cheri

====

At least it will freeze well. A treat in the freezer just for you)
Nothing wrong with that eh? )



--
http://www.helpforheroes.org.uk

"Cheri" wrote in message news
"jmcquown" > wrote in message
news
> On 4/5/2017 10:21 PM, 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
>>
> That's pretty!
>
> Jill


Thank you, nothing worse than going to the trouble and have it turn out a
disaster. I have had that happen too. :-)

Cheri

Haven't we all had disasters? lol and I don't believe anyone who says it
never has ))



--
http://www.helpforheroes.org.uk

On Thursday, April 6, 2017 at 4:15:57 AM UTC-4, Wayne Boatwright wrote:
> On Wed 05 Apr 2017 09:58:24p, Cheri told us...
>
> > "Wayne Boatwright" > wrote in message
> > 9.45...
> >> On Wed 05 Apr 2017 07:21:24p, Cheri told us...
> >>
> >>> 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
> >>>
> >>
> >> Cheri, that looks absolutely scrumptions! There would be no
> >> leftovers here. :-)
> >
> > Thank you. It is really a good recipe and I have been wanting to
> > make it since seeing him make it on The Great British Baking Show.
> > I love that show, but I have a hard time with metrics. However,
> > the scale and weighing made it easy.
> >
> > Cheri
>
>
> Well, you did a smashing job!
>
> I'm in the US but bought my first British cookbook many years ago, so
> many years ago that it was hard to find metric culinary scales in the
> US. I found a shop in London where I could buy scales, measuring
> spoons, cups, and jugs. That made it easy to follow the recipes. If
> I'm baking from an older American cookbook, I usually convert the
> recipes to metric since it's more accurate.

Who was it (I can't recall) who used to post here whose sig was
"Are we going to measure or are we going to cook?"

CindyHamilton

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

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

Cheri wrote:
> wrote in message
> ...
>> "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
>>
>> Looks superb! I can inhale that all in one sitting.
>> Where's the recipe?
>> This?:
>> http://www.pbs.org/food/recipes/paul...t-filled-loaf/
>
>
>
> Yes, I did weigh everything etc. since I don't know metrics. This was the
> alternative site for the recipe. :-)
>
> Cheri
>
> http://www.bbc.co.uk/food/recipes/ro...d_walnut_16074

thanks Cheri! your loaf looks fantastic and I would not have guessed
how to do it without looking at that recipe

Ophelia wrote:
> "Cheri" wrote in message news >
> "jmcquown" > wrote in message
> news
>> On 4/5/2017 10:21 PM, 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
>>>
>> That's pretty!
>>
>> Jill
>
>
> Thank you, nothing worse than going to the trouble and have it turn out a
> disaster. I have had that happen too. :-)
>
> Cheri
>
> Haven't we all had disasters? lol and I don't believe anyone who says it
> never has ))

of course we all have

but only the likes of Andy would post pictures of them

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

"tert in seattle" > wrote in message
...
> Cheri wrote:
> wrote in message
>> ...
>>> "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
>>>
>>> Looks superb! I can inhale that all in one sitting.
>>> Where's the recipe?
>>> This?:
>>> http://www.pbs.org/food/recipes/paul...t-filled-loaf/
>>
>>
>>
>> Yes, I did weigh everything etc. since I don't know metrics. This was the
>> alternative site for the recipe. :-)
>>
>> Cheri
>>
>> http://www.bbc.co.uk/food/recipes/ro...d_walnut_16074
>
> thanks Cheri! your loaf looks fantastic and I would not have guessed
> how to do it without looking at that recipe



This video shows exactly what to do, pretty simple really, even if she is a
bit "perky." ;-)

https://www.youtube.com/watch?v=X0meqExxmhs

Cheri

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/

, 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

On Thu, 6 Apr 2017 09:33:13 -0600, graham > wrote:

>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

I just went and checked to be sure. That is one bread book that I
don't have. (is that possible) You know who has the greatest
collection? Boron.
Janet US

On 4/6/2017 11:31 AM, tert in seattle wrote:
> Ophelia wrote:
>> "Cheri" wrote in message news >>
>> "jmcquown" > wrote in message
>> news
>>> On 4/5/2017 10:21 PM, 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
>>>>
>>> That's pretty!
>>>
>>> Jill
>>
>>
>> Thank you, nothing worse than going to the trouble and have it turn out a
>> disaster. I have had that happen too. :-)
>>
>> Cheri
>>
>> Haven't we all had disasters? lol and I don't believe anyone who says it
>> never has ))
>
> of course we all have
>
> but only the likes of Andy would post pictures of them
>
tacky, tert.

Jill

On Thu, 06 Apr 2017 10:23:30 -0600, U.S. Janet B. >
wrote:

>On Thu, 6 Apr 2017 09:33:13 -0600, graham > wrote:
>
>>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
>
>I just went and checked to be sure. That is one bread book that I
>don't have. (is that possible) You know who has the greatest
>collection? Boron.
>Janet US


Not sure if that is among the collection. I seem to recall at least
one of his books that came with a video. Will check when I get home,
but meanwhile, here are a few Lepard recipes. His stuff is pretty darn
nice.

https://www.theguardian.com/lifeands...t-bread-lepard

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
>
> --
> Cheri

Good one, Cheri! yum! (I'm guessing)

jmcquown wrote:
> On 4/6/2017 11:31 AM, tert in seattle wrote:
>> Ophelia wrote:
>>> "Cheri" wrote in message news >>>
>>> "jmcquown" > wrote in message
>>> news >>>> On 4/5/2017 10:21 PM, 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
>>>>>
>>>> That's pretty!
>>>>
>>>> Jill
>>>
>>>
>>> Thank you, nothing worse than going to the trouble and have it turn out a
>>> disaster. I have had that happen too. :-)
>>>
>>> Cheri
>>>
>>> Haven't we all had disasters? lol and I don't believe anyone who says it
>>> never has ))
>>
>> of course we all have
>>
>> but only the likes of Andy would post pictures of them
>>
> tacky, tert.
>
> Jill

no - it was meant affectionately

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.

On 2017-04-05 8:21 PM, 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
>
You might try the following:

Hot pears with Rocquefort and walnuts

From "Matching food and wine" by Michel Roux Jr.
The recipe calls for 2 pears but they must be huge as I found that the mix
was sufficient for 4.

4 ripe pears
120g Rocquefort, crumbled (I used 100g as that was the size of the
pre-pack,
all I could find)
60g walnuts, chopped
1 Tbsp crème fraîche/sour cream
1 Tbsp port
1 spring onion (scallion) chopped
S&P (not necessary, IMO)
Cut the pears in half lengthwise and remove the core and stringy bits. Use
a melon baller to scoop out the flesh, leaving a couple of millimetres
or so
to form 8 boats.
Mix the pear pieces with the walnuts and cheese, fold in the crème, port
and
onion. Fill the boats and bake at 180C for 15 minutes. Brown under hot
grill for 2-3 minutes.
I found that they browned nicely in my convection oven.
I also think that it would work with Stilton.
I cooked them just before the meal so that by the time they were served for
"afters", they were warm rather than hot and I think that that is
preferable.
He suggests it works as a starter or sweet, admittedly a savoury/sweet. I
think that by leaving out the onion, it might be better as a sweet.
For wine, he suggests a sweet wine such as Bonnezeaux, sweet, Oloroso
sherry
or Tawny Port.
I served it with a Sauternes which also worked beautifully.

Graham

Cheri wrote:
> "tert in seattle" > wrote in message
> ...
>> Cheri wrote:
> wrote in message
>>> ...
>>>> "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
>>>>
>>>> Looks superb! I can inhale that all in one sitting.
>>>> Where's the recipe?
>>>> This?:
>>>> http://www.pbs.org/food/recipes/paul...t-filled-loaf/
>>>
>>>
>>>
>>> Yes, I did weigh everything etc. since I don't know metrics. This was the
>>> alternative site for the recipe. :-)
>>>
>>> Cheri
>>>
>>> http://www.bbc.co.uk/food/recipes/ro...d_walnut_16074
>>
>> thanks Cheri! your loaf looks fantastic and I would not have guessed
>> how to do it without looking at that recipe
>
>
>
> This video shows exactly what to do, pretty simple really, even if she is a
> bit "perky." ;-)
>
> https://www.youtube.com/watch?v=X0meqExxmhs
>
> Cheri

okay I finally watched that

yours looks better

On Thu, 06 Apr 2017 14:42:24 -0400, Boron >
wrote:


>
>Not sure if that is among the collection. I seem to recall at least
>one of his books that came with a video. Will check when I get home,
>but meanwhile, here are a few Lepard recipes. His stuff is pretty darn
>nice.
>
>https://www.theguardian.com/lifeands...t-bread-lepard


Can't find the book . That does not mean I do not own it, just, well,
um...

On Thu, 6 Apr 2017 09:00:47 -0700, "Cheri" >
wrote:

>"tert in seattle" > wrote in message
...
>> Cheri wrote:
> wrote in message
>>> ...
>>>> "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
>>>>
>>>> Looks superb! I can inhale that all in one sitting.
>>>> Where's the recipe?
>>>> This?:
>>>> http://www.pbs.org/food/recipes/paul...t-filled-loaf/
>>>
>>>
>>>
>>> Yes, I did weigh everything etc. since I don't know metrics. This was the
>>> alternative site for the recipe. :-)
>>>
>>> Cheri
>>>
>>> http://www.bbc.co.uk/food/recipes/ro...d_walnut_16074
>>
>> thanks Cheri! your loaf looks fantastic and I would not have guessed
>> how to do it without looking at that recipe
>
>
>
>This video shows exactly what to do, pretty simple really, even if she is a
>bit "perky." ;-)
>
>https://www.youtube.com/watch?v=X0meqExxmhs
>
>Cheri


There is a lot of silly stuff in that video - sort of old wives' tales
of bread-baking. The one that stands out most is putting the yeast and
salt on opposite sides of the bowl.

On 2017-04-07 6:34 PM, Boron Elgar wrote:
> On Thu, 6 Apr 2017 09:00:47 -0700, "Cheri" >
> wrote:
>
>> "tert in seattle" > wrote in message
>> ...
>>> Cheri wrote:
>>>> > wrote in message
>>>> ...
>>>>> "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
>>>>>
>>>>> Looks superb! I can inhale that all in one sitting.
>>>>> Where's the recipe?
>>>>> This?:
>>>>> http://www.pbs.org/food/recipes/paul...t-filled-loaf/
>>>>
>>>>
>>>>
>>>> Yes, I did weigh everything etc. since I don't know metrics. This was the
>>>> alternative site for the recipe. :-)
>>>>
>>>> Cheri
>>>>
>>>> http://www.bbc.co.uk/food/recipes/ro...d_walnut_16074
>>>
>>> thanks Cheri! your loaf looks fantastic and I would not have guessed
>>> how to do it without looking at that recipe
>>
>>
>>
>> This video shows exactly what to do, pretty simple really, even if she is a
>> bit "perky." ;-)
>>
>> https://www.youtube.com/watch?v=X0meqExxmhs
>>
>> Cheri
>
>
> There is a lot of silly stuff in that video - sort of old wives' tales
> of bread-baking. The one that stands out most is putting the yeast and
> salt on opposite sides of the bowl.
>
I think that's a part of PH's recipe. I bought one of his books from a
remaindered pile and I must say that I have little respect for him!
Graham

"Boron Elgar" > wrote in message
...
> On Thu, 6 Apr 2017 09:00:47 -0700, "Cheri" >
> wrote:
>
>>"tert in seattle" > wrote in message
...
>>> Cheri wrote:
> wrote in message
>>>> ...
>>>>> "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
>>>>>
>>>>> Looks superb! I can inhale that all in one sitting.
>>>>> Where's the recipe?
>>>>> This?:
>>>>> http://www.pbs.org/food/recipes/paul...t-filled-loaf/
>>>>
>>>>
>>>>
>>>> Yes, I did weigh everything etc. since I don't know metrics. This was
>>>> the
>>>> alternative site for the recipe. :-)
>>>>
>>>> Cheri
>>>>
>>>> http://www.bbc.co.uk/food/recipes/ro...d_walnut_16074
>>>
>>> thanks Cheri! your loaf looks fantastic and I would not have guessed
>>> how to do it without looking at that recipe
>>
>>
>>
>>This video shows exactly what to do, pretty simple really, even if she is
>>a
>>bit "perky." ;-)
>>
>>https://www.youtube.com/watch?v=X0meqExxmhs
>>
>>Cheri
>
>
> There is a lot of silly stuff in that video - sort of old wives' tales
> of bread-baking. The one that stands out most is putting the yeast and
> salt on opposite sides of the bowl.

I did it that way, because Paul did it that way, no other reason since I
don't do that with other breads I make.

Cheri

"graham" > wrote in message
news
> On 2017-04-07 6:34 PM, Boron Elgar wrote:
>> On Thu, 6 Apr 2017 09:00:47 -0700, "Cheri" >
>> wrote:
>>
>>> "tert in seattle" > wrote in message
>>> ...
>>>> Cheri wrote:
>>>>> > wrote in message
>>>>> ...
>>>>>> "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
>>>>>>
>>>>>> Looks superb! I can inhale that all in one sitting.
>>>>>> Where's the recipe?
>>>>>> This?:
>>>>>> http://www.pbs.org/food/recipes/paul...t-filled-loaf/
>>>>>
>>>>>
>>>>>
>>>>> Yes, I did weigh everything etc. since I don't know metrics. This was
>>>>> the
>>>>> alternative site for the recipe. :-)
>>>>>
>>>>> Cheri
>>>>>
>>>>> http://www.bbc.co.uk/food/recipes/ro...d_walnut_16074
>>>>
>>>> thanks Cheri! your loaf looks fantastic and I would not have guessed
>>>> how to do it without looking at that recipe
>>>
>>>
>>>
>>> This video shows exactly what to do, pretty simple really, even if she
>>> is a
>>> bit "perky." ;-)
>>>
>>> https://www.youtube.com/watch?v=X0meqExxmhs
>>>
>>> Cheri
>>
>>
>> There is a lot of silly stuff in that video - sort of old wives' tales
>> of bread-baking. The one that stands out most is putting the yeast and
>> salt on opposite sides of the bowl.
>>
> I think that's a part of PH's recipe. I bought one of his books from a
> remaindered pile and I must say that I have little respect for him!
> Graham



I love to watch him bake things, and he has the most beautiful eyes. I
really haven't ever made anything else that I've seen him make, so I
wouldn't know about his books.

Cheri

On Fri, 07 Apr 2017 20:30:38 -0400, Boron Elgar
> wrote:

>On Thu, 06 Apr 2017 14:42:24 -0400, Boron >
>wrote:
>
>
>>
>>Not sure if that is among the collection. I seem to recall at least
>>one of his books that came with a video. Will check when I get home,
>>but meanwhile, here are a few Lepard recipes. His stuff is pretty darn
>>nice.
>>
>>https://www.theguardian.com/lifeands...t-bread-lepard
>
>
>Can't find the book . That does not mean I do not own it, just, well,
>um...

chuckle -- BTDT. I'm going to have a yard sale this spring and get
rid of a lot of my cookbooks and garden books and maybe some bread
books. It's time
Janet US

Cheri wrote in rec.food.cooking:

> "Boron Elgar" > wrote in message
> ...
> > On Thu, 6 Apr 2017 09:00:47 -0700, "Cheri" >
> > wrote:
> >
> >>"tert in seattle" > wrote in message
> > > ...
> > > > Cheri wrote:
> > wrote in message
> > > > > ...
> > > > > > "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
> > > > > >
> > > > > > Looks superb! I can inhale that all in one sitting.
> > > > > > Where's the recipe?
> > > > > > This?:
> > > > > > http://www.pbs.org/food/recipes/paul...t-walnut-fille
> > > > > > d-loaf/
> > > > >
> > > > >
> > > > >
> > > > > Yes, I did weigh everything etc. since I don't know metrics.
> > > > > This was the alternative site for the recipe. :-)
> > > > >
> > > > > Cheri
> > > > >
> > > > > http://www.bbc.co.uk/food/recipes/ro...d_walnut_16074
> > > >
> > > > thanks Cheri! your loaf looks fantastic and I would not have
> > > > guessed how to do it without looking at that recipe
> > >
> > >
> > >
> > > This video shows exactly what to do, pretty simple really, even
> > > if she is a bit "perky." ;-)
> > >
> > > https://www.youtube.com/watch?v=X0meqExxmhs
> > >
> > > Cheri
> >
> >
> > There is a lot of silly stuff in that video - sort of old wives'
> > tales of bread-baking. The one that stands out most is putting the
> > yeast and salt on opposite sides of the bowl.
>
> I did it that way, because Paul did it that way, no other reason
> since I don't do that with other breads I make.
>
> Cheri

I've never done that but then, I've never done 'delayed bake' either.
There may be reasons for separations if letting it sit for a few hours
before mixing, but none that I can see it making the bread right away.



--

On Sat, 08 Apr 2017 13:04:11 -0500, "cshenk" > wrote:

>Cheri wrote in rec.food.cooking:
>
>> "Boron Elgar" > wrote in message
snip

>> >
>> > There is a lot of silly stuff in that video - sort of old wives'
>> > tales of bread-baking. The one that stands out most is putting the
>> > yeast and salt on opposite sides of the bowl.
>>
>> I did it that way, because Paul did it that way, no other reason
>> since I don't do that with other breads I make.
>>
>> Cheri
>
>I've never done that but then, I've never done 'delayed bake' either.
>There may be reasons for separations if letting it sit for a few hours
>before mixing, but none that I can see it making the bread right away.

see above under "old wives tale"