Pear, Gorgonzola and Walnut Bread
2 Reviews
- 3 ½ ounces of crumbly Gorgonzola cheese
- 9 ounces of crumbled fresh ricotta
- 1 cup of chopped walnuts
- 3 USA Pears
- 1 lemon, juiced
- 1 tablet of fresh yeast (15g)
- 1 tablespoon sugar
- 1/2 cup warm skimmed milk
- 1/4 cup tea
- 2 eggs
- 1 teaspoon salt
- 2 cups wheat flour
Mix together the Gorgonzola cheese, ricotta and walnuts and set aside.
Peel the pears and cut into cubes.
Drizzle pears with lemon juice and mix with 2 tablespoons of flour.
Mix yeast with sugar until dissolved and add warm milk, tea, eggs and salt.
Work in the flour until the dough is firm. Make a ball with the dough, put in an oiled bowl and leave covered with plastic wrap, for about 30 minutes.
Divide the dough into 3 parts. Open each dough again on a floured rectangular surface.
Distribute the reserved stuffing over the dough and pears into cubes.
Roll up like a roll and close the ends tightly. Trance the three rolls, brush the dough with the reserved egg, and place in a greased baking dish.
Let it grow another 30 minutes. Bake in a medium oven (350º), preheated, for about 40 minutes or until golden. Remove, slice and serve.
We updated to say tea and not oil. Thanks for catching this one!
The ingredients mention 1/4 c tea, the directions say add oil…I discovered this in the middle of this recipe. Please correct for next user…