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.

"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

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.

"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:
>
>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/

> 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

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

"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

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, 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 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

"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

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

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

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

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 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

"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

"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

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 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 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:
>
> 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)

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

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

OMGosh, that's a beautiful loaf.

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry

"koko" > 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
>
> OMGosh, that's a beautiful loaf.
>
> koko

TY

Cheri