Becoming Chef Nini: Roquefort Cheese Bread

Just say the word bread and I AM THERE! I have no self-control when it comes to it (especially the crust, I buy bread just for the crust, I KNOW! CRAZY!). Having said this, you can imagine learning to make it at school made me the happiest person on earth.

The history of bread goes back 30,000 years (at least). I don’t even want to imagine how much trouble people went through to make it and how interesting (I'm trying to be nice) it tasted! I’m very happy I wasn’t around when it came about because I have a feeling I wouldn’t have the same love for it.

Like everything in life, bread has evolved immensely, now you can find every kind of bread imaginable in any corner of every street. The process of making it is has also become easy and, if you have the time, it is so worth it.

I used Roquefort cheese for this recipe,it is a sheep's milk blue cheese from the south of France. I made this bread with Roquefort cheese because of the region of France we were studying in school, but you can use any cheese or herb you want (I personally love Rosemary and Garlic).

Today's recipe is foolproof and zero mess is involved. You can make it in a huge kitchen or a tiny hole in the wall. It's perfect for entertaining or just for a midnight snack.

Here is the recipe : )

-1 Tbs Yeast

-2 Tbs Sugar

-1/4 C Water (warm)

-3 ½ C Flour

-4 oz Roquefort Cheese (crumbled, at room temperature)

-2 Tbs Butter (room temperature)

-1/4 Tsp Salt

-1 Egg

-1/2 C Milk (warm)

Steps:

1- With a fork dissolve the yeast and sugar in the warm water. Set aside. (We are waiting for the yeast to start eating the sugar and start bubbling a little bit)

2- In a food processor, mix the flour, butter, Roquefort cheese and salt. Process it for about 30 seconds. Stop the machine and add the yeast mixture and the eggs.

3- Start the machine and while it’s processing drizzle the milk slowly into it. Work it until it looks like dough and the sides of the processor looks more or less clean. Process it for about one more minute (this will take away all the work of kneading the dough by hand).

4- With your hands, form the dough into a ball and place on a greased bowl.

Cover it with plastic and leave it in a warm place for one hour to rise.

5- After an hour has passed punch the dough down (to degas it).

Place it on a greased loaf pan (the recipe fits a seven inch pan, but you can do two smaller ones).

Cover the pan with greased plastic and let it rise again for another hour or until the dough rises a little over the top edge of the pan. While you wait, preheat the oven to 350 degrees.