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Walnut-Gorgonzola Baguettes
Walnut-Gorgonzola Baguettes
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Prep Time:
25 minutes
Total Time:
5 hours
Create flavorful baguettes with walnuts and Gorgonzola cheese surprise using only six simple ingredients.
Ingredients:
  • 2 1/2 to 3 cups Gold Medal™ Better for Bread™ flour
  • 1 package regular active dry yeast (2 1/4 teaspoons)
  • 1 cup very warm water (120°F to 130°F)
  • 1 teaspoon salt
  • 1/3 cup chopped walnuts
  • 1/3 cup crumbled Gorgonzola cheese
Instructions:
  • Combine 1 1/2 cups of flour and yeast in a large bowl. Pour in warm water and mix with an electric mixer on low speed for 1 minute, scraping the bowl often. Cover the bowl tightly with plastic wrap and allow it to sit for about 1 hour until it becomes bubbly.
  • Mix in salt and sufficient additional flour to create a soft dough. Knead the dough on a lightly floured surface for 5 to 10 minutes until smooth and springy (it will be soft). Grease a large bowl with shortening or cooking spray. Transfer the dough to the bowl, making sure to coat all sides with the grease. Sprinkle walnuts and cheese on the dough. Loosely cover the bowl with plastic wrap and allow the dough to rise in a warm place for 1 to 1 hour 15 minutes, or until it doubles in size. The dough is ready when an indentation remains after being touched.
  • Prepare a large cookie sheet by greasing it with shortening or cooking spray. Knead the dough on a lightly floured surface until the nuts and cheese are fully incorporated. Sprinkle the top of the dough with flour. Divide the dough in half and gently shape each half into a 12-inch long loaf. Space the loaves about 4 inches apart on the cookie sheet. Mist the loaves with cool water using a spray bottle with a fine mist. Allow the loaves to rise uncovered in a warm place for about 1 hour or until doubled in size.
  • Place an 8-inch or 9-inch square pan on the bottom rack of the oven and fill it with hot water until it reaches about 1/2 inch from the top of the pan. Preheat the oven to 425°F.
  • Using a sharp serrated knife, make 1/4-inch-deep diagonal slashes across the loaves at 2-inch intervals. Spray the tops of the loaves with cool water, then place them in the oven and give them another spray.
  • Bake the loaves for 15 to 20 minutes until they are deep golden with a crisp crust and sound hollow when tapped. Then, transfer them from the cookie sheet to a cooling rack and let them cool completely for about 1 hour.

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