Blue Cheese and Walnut Bread
In the bowl of an electric mixer fitted with a wire whip, combine the yeast, water, 1 tablespoon of the oil and molasses. Mix on medium speed for 2 minutes. Combine the flours and salt together. Change the mixer attachment to a dough hook. Add the flours and mix on low speed until the dough starts to come together. Increase the speed to medium and beat until the dough cleans the sides of the bowl and climbs up the dough hook. Grease a larger glass bowl with the remaining teaspoon of oil. Place the dough in the bowl, turning once. Cover with plastic wrap and place in a warm-draft free area. Allow the dough to rest until double in size, about 2 hours. Preheat the oven to 425 degrees F. Place the walnuts on a small baking sheet and place in the oven. Toast until golden about 6 minutes. Remove from the pan and cool. Remove and turn on a floured surface. Divide the dough in half. Set one half aside. Roll the dough out into a flat circle. Sprinkle half of the nuts and 4 ounces of the cheese over the dough. Fold the sides in towards to the center and knead the dough several times. Repeat with the remaining dough, 3 ounces of walnuts and 4 ounces of the cheese. Form the dough into a small round. Grease 2 (9-inch) round pans with the remaining oil. Place the dough in the prepared pan, press the dough to form the pan. Sprinkle the top with the remaining blue cheese. Cover lightly with plastic wrap. Let the dough rise again until double in size, about 1 hour. Place the pans in the oven and bake for 15 minutes. Reduce the heat to 350 degrees F. and continue to bake for 20 minutes. Remove from the heat and cool on a wire rack. Sprinkle the tops of each loaf with 2 ounces of the remaining cheese. Allow the bread to cool before slicing.
Recipe courtesy Emeril Lagasse, 2000
Recipe courtesy of Bobby Flay