Roquefort Cheese Bread with Walnuts, page 374, June 5, 2015

I have company coming this weekend and have promised to send them each home with a fresh loaf of bread.  This first one is for my sister, Becky.  Of the two loaves I am baking for my guests, this one is less delicate and will stay nice in the freezer. I live in a fairly small town on the Washington coast and finding Roquefort was no small task.  I had to do some grocery shopping yesterday and thought I would check, again.  Low and behold, there it was!  (Thank you, Okies Thriftway in Ocean Park.) This ought to make my sissy happy. Wait, hold the presses.  I started putting the bread together and realized I grabbed Gorgonzola.  After a little online research, I found the following on myrecipes.com.

Roquefort and Gorgonzola are two kinds of blue cheese. Roquefort is a French sheep’s milk cheese and Gorgonzola is Italian and made from cow’s milk. Roquefort has a sharper flavor, but is not as strongly flavored as robust and aromatic Gorgonzola.

So, this will be a more “robust” and “aromatic” Gorgonzola Cheese Bread with Walnuts.  I didn’t want to change today’s blog title, because that is the actual title of the recipe.  Becky will still love it.  I will still bake it. I placed my ingredients into the machine:  1 cup water, 2 tablespoons sherry, 5 oz crumbled Gorgonzola (the recipe calls for 4 oz, but it is a 5 oz package and I am going to gamble on “more cheese is always better”,) 1 tablespoon walnut oil, 1 tablespoon unsalted butter, 2 3/4 cup bread flour, 1/4 cup medium rye flour, 1 tablespoon light brown sugar, 1 tablespoon gluten, 1/2 teaspoon salt, 1/2 cup chopped walnuts, and 2 teaspoons SAF yeast.IMG_4144 Before the first knead, I was sure to scrape down the sides of the bread pan to ensure all the ingredients were incorporated into the dough ball. As you can see, the loaf rose nicely and the blade action of the machine broke the walnuts into very small bits. During the last hour in the machine, the loaf started to crater.  I thought I wIMG_4152as careful when measuring my ingredients, but mistakes happen.  It will still eat the same.  The loaf smells good, just enough pungent Gorgonzola aroma to let you know it is in there.  I will be sending the loaf home with Becky, tomorrow, and she will let me know how it turned out, so I can share the results with you.

Well, I heard from Becky and It is good and bad.  In her own words:

“Just tried the bread.  Nice and moist.  Good tang from the Gorgonzola.  Walnuts add a nice crunch every once in a while to break up the cheese flavor. Strong after taste that is not 100% pleasant.”

Oh dear.  She was so nice, the way she said that.  She told me that she is planning to take some into work tomorrow to get opinions from her co workers again.  I told her to warn them about the aftertaste and she said she would rather they form their own opinions, in case the aftertaste is something that only she would notice.  If not, and everyone at Steamboat Animal Hospital gets stuck with nasty Gorgonzola aftertaste, please know I apologize and tried to get you warned.  I will let you know what her co workers have to say.

June 9, 2015 – I heard back from Becky again.  She sent the following:

“I think it may have just been me because so far all the reviews from work are stellar.”

That makes me feel a little better about it.  Gorgonzola and walnut is a robust flavor combination, so it certainly wouldn’t be for everyone.  I am just sorry she didn’t like it.

Here are the comments from her coworkers at Steamboat Animal Hospital.

“Very good! Don’t usually like walnuts in bread but would definitely like to try this toasted as a BLT!. . .or as a grilled cheese. . .or as a toasted turkey. . . I just love sandwiches, okay?”

“Yummmmy!!”

“Yum! Awesome, Fluffy, Light Texture, Love the smell.”

“This is so nummy! We had salmon, artichokes & asparagus last nigh.  This is what was missing.  Nice Work!”

“I don’t like Gorgonzola so I prob wouldn’t have another piece BUT this bread is very good if you like Gorgonzola! Perfect texture, cheese flavor isn’t overwhelming. ”

“Delicious and I do not like walnuts.”

“Two thumbs up from a non-gorgonzola fan.”

“Was very good! I don’t like walnuts, or nuts in bread really, so I kind of picked around them after at least trying one.  But good news is there wasn’t an overwhelming amount. I think this would be super nummy toasted with some sliced tomato and herbs on top, maybe even more cheese!  Mmmmmm. . .cheese.”

I am definitely feeling better about this loaf now.

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