Instructions: * Plus additional water if necessary to make a smooth, supple ball of dough after the first five minutes of kneading

Bread Machine:
Place all the ingredients in the bread machine and program for DOUGH. Check the dough after the first five minutes of the first knead cycle, adding more liquid if necessary to form a smooth, supple ball. Add the walnuts at the very end of the final knead cycle, or knead them in by hand. At the end of the final cycle punch down the dough and place it in a large heavy duty plastic bag and refrigerate for at least 4 hours or overnight.

Food Processor: Place all the dry ingredients including the yeast in the food processor fitted with the plastic blade. Process just to combine. Add the butter, egg and cheese. Process 10 seconds just to combine. With the machine running, add the water through the feed tube and process until a ball forms. Process for an additional 40 seconds. Allow the dough to rise in the food processor until double in bulk. Remove the dough to a lightly floured work surface. Knead in the walnuts, then place the dough in a large heavy duty plastic bag and refrigerate for at least 4 hours or overnight.

Stand Mixer:
Place the dry ingredients in a bowl of a stand mixer fitted with the kneading blade. Mix on low to combine, then with the mixer off add the butter, egg and cheese. Mix to combine. With the mixer on low speed dribble in the water until a soft, sticky ball forms. Knead on medium speed for 10 minutes.

Cover and allow to rise at room temperature until double in bulk. Punch down the dough, knead 5 more minutes adding the walnuts at the very end. Remove the dough to a large heavy duty plastic bag and refrigerate for at least 4 hours or overnight.

To form the bread: Generously butter an 8 cup loaf pan or 2 baguette pans or a 12 hole muffin tin. On a lightly floured work surface gently form the dough to fit the selected pan (s). Cover and allow the dough to rise in a warm place until it is barely doubled in bulk. Bake in the center rack of a pre-heated 375 oven. About 40 minutes for the large loaf, 20 minutes for the baguettes and 15- 17 minutes for the rolls. The internal temperature of the breads should be 190 - 200 on an instant read thermometer.

NOTES : Dense and rich and wonderfully aromatic, this bread keeps especially well because of high fat content. The Roquefort flavor is subtle enough that it is difficult to identify. People who claim to dislike blue cheeses love this and dont know what they are savoring. Any good quality blue cheese can be substituted for the Roquefort. The following recipe can be made into one large loaf, 2 baguettes or 12 dinner rolls.

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