Gorgonzola and Walnut Bread
This is a rustic loaf that will go well with a variety of savoury dishes or just on its own. The
reason for having only a teaspoon of salt is that the Gorgonzola and mortadella are salty. Never
be afraid to adjust the quantities slightly – some flours are thirstier than others so you may have
to add some more water a little at a time, or more flour for that matter. The semolina gives this a
nice ‘toasted’ flavour and a grainy texture, quite rustic. Make sure your packet of yeast weighs
9 g - some brands are only 7 g.
Ingredients:
300 g strong white bread flour
170 g strong brown bread flour
30 g semolina
1 teaspoon salt
1 teaspoon sugar
1 sachet (9 g) yeast
2 tablespoons vegetable oil
250 ml water
50 g chopped walnuts (or to taste)
80 g Gorgonzola cheese
1 slice of mortadella, chopped
If you’re using a bread machine, put all the ingredients into your machine except the
walnuts, Gorgonzola and mortadella, which you will add when your machine beeps (when the
dough ball has been made and kneaded), so that they don’t get completely crushed into the
bread. Select the 750 g loaf setting and ‘thick crust’, if your machine has it, and off you go.
You could, if you like, use the dough-making setting and make the dough in the machine.
Then place the dough on an oiled and floured baking tray in the shape that you like (a ball would
be best) and cover loosely with a damp tea towel until it has doubled in size. Preheat the oven
to Gas Mark 7/220°C. Place the loaf in the oven and bake for about 20 minutes until medium
brown and hollow sounding when tapped underneath.
The third method is the traditional method of making the bread by hand. Mix all the dry
ingredients except the walnuts, Gorgonzola and mortadella. Place the flour mixture on the table
and make a well in the centre. Pour in the oil and water and start mixing from the inside out
until you have a dough ball. You will have to knead the dough for at least 10 minutes to give the
dough the elasticity it needs to rise and bake properly. Add the remaining ingredients and knead
them into your dough for a further 2–3 minutes. You can test this elasticity by taking a piece of
the dough and slowly stretching it in all directions: it shouldn’t snap or break into holes.
Place the dough on a greased and floured baking tray, cover with a clean, damp tea towel
and leave to rise in a warm place for about 11⁄2 hours, until it has doubled in size. You could put
it in a cold oven or microwave or in the airing cupboard, but the important thing is not to leave it
in a draught, as this will affect how it rises. Prehat the oven to Gas Mark 7/220°C. When at that
temperature, uncover the dough, dust with a little flour and put in the oven. Bake for about 20
minutes or until it is medium brown and sounds hollow when tapped.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster