Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
ROQUEFORT CHEESE BREAD WITH WALNUTS
Even on a French map, it is virtually impossible to find the village of Roquefort-sur-
Soulzon in the Rouergue countryside of southern France. If you have ever driven in
France, you know that the country is filled with tiny provincial hamlets that never ap-
pear on any map, often home to only a few dozen families. In the rocky area around
the gorge-lined Tarn River are four limestone plateaus called the Grand Causses dot-
ted with craggy old caves. The caves have been used for centuries to make the famous
sheep’s milk cheese that takes the name of the town that first made it. Roquefort is a
strong, salty cheese with blue-green veins. The complementary combination of Roque-
fort cheese, rye flour, and walnuts is a classic one in French country cooking (the
strain of penicillin mold used in each of penicillin mold used in each batch of Roque-
fort is first cultured on rye bread). They are all together in this bread. You can vary
this recipe by using English Stilton, another world-famous blue cheese, in combination
with pistachio nuts. Serve the bread before dinner with pears and a red wine like Zin-
fandel, or with a big steak and entree salad meal.
1
1
/
2
-POUND LOAF
1 cup water
2 tablespoons cream sherry
4 ounces Roquefort cheese, crumbled
1 tablespoon walnut oil
1 tablespoon unsalted butter, cut into pieces
2
3
/
4
cups bread flour
1
/
4
cup medium or dark rye flour
1 tablespoon light brown sugar
1 tablespoon gluten
1
/
2
teaspoon salt
1
/
2
cup chopped walnuts or pecans
2 teaspoons SAF yeast
or 2
1
/
2
teaspoons bread machine yeast
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