Port and blue cheese bread

1 Servings

Ingredients

Quantity Ingredient
-- 1 lb. loaf:; 1.5 lb. loaf:
⅔ cup Water; 1 cup
2 cups White Bread Flour; 3 cups
1 tablespoon Sugar; 2 TBS
1 teaspoon Salt; 1.5 tsp
2 teaspoons Butter; 1 TBS
2 tablespoons Port Ruby Red Wine; 1/4 cup
¼ cup Blue Cheese; crumbled -- 1/3 cup
¼ cup Walnuts; 1/3 cup coarsley chopped
2½ tablespoon Applesauce; 1/4 cup
¾ teaspoon Rapid Rise yeast; 1 tsp OR 1 1/2 tsp active dry yeast; 2 tsp
Oad mach ne according t o manufacturer's recommendations.

Directions

H

The applesauce in the recipe is NOT a low fat substitute. However you may eliminate it and substitute butter, margarine, or baby food plums-- or even fresh plum or pear puree. The applesauce or plums impart a nice highlight to the flavor. I only made the bread once, and used pureed Japanese Satsuma plums in the recipe, as I have trees in my yard. Bread texture should not be affected by which ever you choose to use. I also loaded up on the port...to almost ¼ cup. But I am a port nut.

The recipe is for the bread machine. In manual adaptation, be prepared to add up to 1½ cups of additional flour. I would start with the amount called for and increase flour in ¼ cup increments, til proper dough texture is achieved during kneading...

Also, you may omit the blue cheese with no ill side affects and make this a TRUE PORT BREAD. The sharper the blue cheese--the stronger the flavor of the bread. Loaf appearance will vary with the brand of cheese you use.

This is a medium height loaf...dense. I found this to be a nice recipe.

It stated it made great croutons...and it did! Pine nuts might also be an option to play with.

**You need not use an expensive port...simply one with a good flavor.

Just a thought...slice thin for toast points for cheese or pate during wine tasting....*:) Or ham sandwiches, tailgate style. Recommended to serve warm, steamed with steak bbq.

For the Bread Machine: *note conversion for rapid rise cycle or regular (dry active yeast) bake cycles. >From: Katie E Green <kgreen@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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