Yield: 4 Servings
|1 pack||Dried active yeast; (1/4 ounce)|
|⅓ cup||Brown sugar|
|3 tablespoons||Unsalted butter|
|1¾ cup||Water; (120 - 130 degrees)|
|2 cups||Whole wheat flour|
|1 cup||Roasted walnuts; chopped|
|1 cup||Dried cherries; chopped|
|2 ounces||Blue Cheese|
|4 ounces||Goat Cheese|
|2 ounces||Orleans Cheese|
|2 tablespoons||Roasted walnuts|
|2 tablespoons||Dried cherries|
|2 tablespoons||Extra virgin olive oil|
|\N \N||Black pepper|
|2 tablespoons||Chopped parsley|
ESSENCE OF EMERIL SHOW#EE2296
Preheat the oven to 375 degrees. Grease two 8x4x2-inch loaf pans. For the bread: In a mixing bowl, combine the yeast, brown sugar and butter together. Whisk in the warm water to dissolve the yeast. In a separate bowl, combine the flours, walnuts, cherries and salt together. Using a electric mixer with a dough hook, pour the yeast mixture into the mixer's bowl. Add the flour mixture. On the lowest speed, mix the bread mixture until slightly incorporated. With the mixer on high speed, continue mixing until the dough forms a ball around the dough hook and comes away from the side. Place in a lightly greased bowl, cover, and let rise in a warm place until double in size, about 1 to 1½ hours. Punch the dough down. Turn out onto a lightly floured surface. Divide in half and shape into loafs.
Place the loafs in prepared pans, cover, and let rise in a warm place until double in size-- about 1 hour. Sprinkle with flour for a rustic look. Bake for 40 minutes or until done. Remove from the oven and invert on wire racks for cooling.
Arrange the cheeses, nuts and dried cherries on the platter. Drizzle with extra virgin olive oil. Sprinkle the rim with the fresh black pepper and chopped parsley. Slice the bread and arrange on the platter or serve sliced and off to the side.
Posted to recipelu-digest by molony <molony@...> on Mar 09, 1998