{"id":20171,"date":"2014-10-10T14:53:27","date_gmt":"2014-10-10T13:53:27","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=20171"},"modified":"2014-10-10T19:45:35","modified_gmt":"2014-10-10T18:45:35","slug":"paul-hollywood-roquefort-and-walnut-loaf-recipe-on-the-great-british-bake-off-masterclass","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/20171\/paul-hollywood-roquefort-and-walnut-loaf-recipe-on-the-great-british-bake-off-masterclass\/","title":{"rendered":"Paul Hollywood Roquefort and walnut loaf recipe on The Great British Bake Off Masterclass"},"content":{"rendered":"<p>Paul Hollywood shows how to make Roquefort and walnut loaf on The Great British Bake Off Masterclass.<\/p>\n<p>The ingredients are: 140g walnuts, 100g wholemeal flour, 400g strong white bread flour, 14g sachet fast-action yeast, 25g butter, 250g Roquefort cheese, crumbled and 2 medium eggs, beaten.<\/p>\n<p>To prepare the loaf, place the walnuts in a food processor and pulse to chop finely; leave to one side. Put the flours, 10g salt, yeast, butter and 300ml water in a bowl, stir together and begin massaging the ingredients for a minute.<\/p>\n<p>If the mixture seems dry, add more water a tbsp at a time to make a soft but not sticky dough, then knead in the bowl for a further couple of minutes to bring the dough together.<\/p>\n<p>Tip the dough onto a lightly floured work surface and knead well for 10 mins before returning to the bowl. Cover the bowl with cling film and leave to rise in a warm place for 1 hr. <\/p>\n<p>Briefly knead the walnuts into the dough, then leave to rise in the bowl for a further 20 mins.<\/p>\n<p>Tip the dough out onto a lightly floured surface and roll out into a rectangle, approx 50 x 20cm, 1cm thick. Sprinkle the Roquefort evenly over the dough and lightly press in.<\/p>\n<p>Place the rectangle width-ways in front of you and roll up the rectangle like a Swiss roll.<\/p>\n<p>Cut into 8 equal sized pieces and place them onto a lightly greased baking tray, cut-side down. Cover with cling film and leave to rise for 1 hr.<\/p>\n<p>Heat oven to 220C. Brush each round of dough with the beaten egg and bake for 20 mins.<\/p>\n<p>Leave to cool for a few minutes and eat while still warm. These are delicious on their own or served with a soup or a chunky salad with apple in it.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/walnut-loaf.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/walnut-loaf.png\" alt=\"\" title=\"walnut loaf\" width=\"570\" height=\"311\" class=\"aligncenter size-full wp-image-20218\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/walnut-loaf.png 570w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/walnut-loaf-300x163.png 300w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/walnut-loaf-200x110.png 200w\" sizes=\"auto, (max-width: 570px) 100vw, 570px\" \/><\/a><\/p>\n<p><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"ca-pub-0466605792016836\";\n\/* food and drink *\/\ngoogle_ad_slot = \"3648486817\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"Paul Hollywood shows how to make Roquefort and walnut loaf on The Great British Bake Off Masterclass. The ingredients are: 140g walnuts, 100g \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/20171\/paul-hollywood-roquefort-and-walnut-loaf-recipe-on-the-great-british-bake-off-masterclass\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":20218,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[82,166],"class_list":["post-20171","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-bakeoff","tag-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/walnut-loaf.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/20171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=20171"}],"version-history":[{"count":3,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/20171\/revisions"}],"predecessor-version":[{"id":20222,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/20171\/revisions\/20222"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/20218"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=20171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=20171"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=20171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}