Fresh from our oven this morning: Hazelnut Blue Cheese Sourdough

I haven't tried it yet.... (more)

hubby had a slice for lunch and said it is quite spectacular

the blue cheese flavor not too strong - I was afraid it would overpower it because it smelled quite "cheesy" as I kneaded it yesterday

I think I will save it to serve at a reception on Wed eve - I bet the department folks will love it with some cheese and wine

I need to write down the formula I used before I forget, otherwise, no blog! smileys/wink.gif

 
Tried it last night....

... I thought the blue cheese flavor is quite prominent, and it's not a bad thing, actually

I used a Bleu d'Auvergne - it pretty much dissolved into the bread, no chunks of cheese, just its flavor all the way through.

the crunch of the hazelnuts is perfect.

Loved this bread, I am sure it will be a hit on Wednesday - I am not sure if I should slice and freeze it or just keep it at room temperature until then.... tough call.

 
Not crazy about blue cheese, but this sounds like it would be fabulous toasted.

Cheesy, crunchy, cut into crispy finger lengths.

 
Did not this time... I bake the bread covered for about 30 minutes at 450F (more)

then uncover, reduce the heat to 420F and bake 15 more minutes

 
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