Chickory farms cheese plate with dried cherry & walnut br

4 servings

Ingredients

Quantity Ingredient
1.00 pack dried active yeast -; (1/4-oz)
⅓ cup brown sugar
3.00 tablespoon unsalted butter
1¾ cup water; (120 to 130 degrees)
3.00 cup flour
2.00 cup whole wheat flour
1.00 cup roasted walnuts; chopped
1.00 cup dried cherries; chopped
1.00 teaspoon salt
2.00 ounce blue cheese
2.00 ounce orleans cheese
2.00 ounce goat's cheese
2.00 tablespoon roasted walnuts
2.00 tablespoon dried cherries
2.00 tablespoon extra-virgin olive oil
1 freshly-ground black pepper
2.00 tablespoon chopped parsley

Directions

Preheat the oven to 375 degrees. Grease two 8- by 4- by 2-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. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2296 broadcast 02-26-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-10-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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