Chickory Farms Cheese Plate With Dried Cherry And Walnut
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Chickory Farms Cheese Plate With Dried Cherry And Walnut
  Cheese    Walnuts  
Last updated 6/12/2012 1:14:17 AM. Recipe ID 43096. Report a problem with this recipe.
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      Title: Chickory farms cheese plate with dried cherry and walnut 
      Yield: 4 Servings
 
---------------------------BREAD--------------------------------
      1 pk Dried active yeast; (1/4
           -ounce)
    1/3 c  Brown sugar
      3 tb Unsalted butter
  1 3/4 c  Water; (120 - 130 degrees)
      3 c  Flour
      2 c  Whole wheat flour
      1 c  Roasted walnuts; chopped
      1 c  Dried cherries; chopped
      1 ts Salt
      2 oz Blue Cheese
      4 oz Goat Cheese
      2 oz Orleans Cheese
      2 tb Roasted walnuts
      2 tb Dried cherries
      2 tb Extra virgin olive oil
           Black pepper
      2 tb Chopped parsley
   
  Preheat the oven to 375 degrees. Grease two 8x4x2-inch loaf pans. For
  the bread: In a mixing bowl, combine the yeast, brown sugar and butter
  together. Whisk in the warm water to dissolve the yeast. In a separate
  bowl, combine the flours, walnuts, cherries and salt together. Using a
  electric mixer with a dough hook, pour the yeast mixture into the
  mixer's bowl. Add the flour mixture. On the lowest speed, mix the
  bread mixture until slightly incorporated. With the mixer on high
  speed, continue mixing until the dough forms a ball around the dough
  hook and comes away from the side. Place in a lightly greased bowl,
  cover, and let rise in a warm place until double in size, about 1 to
  1 1/2 hours. Punch the dough down. Turn out onto a lightly floured
  surface. Divide in half and shape into loafs. Place the loafs in
  prepared pans, cover, and let rise in a warm place until double in
  size-- about 1 hour. Sprinkle with flour for a rustic look. Bake for
  40 minutes or until done. Remove from the oven and invert on wire
  racks for cooling.
  
  Arrange the cheeses, nuts and dried cherries on the platter. Drizzle
  with extra virgin olive oil. Sprinkle the rim with the fresh black
  pepper and chopped parsley. Slice the bread and arrange on the
  platter or serve sliced and off to the side.
  




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Recipe ID 43096 (Apr 03, 2005)

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