Name: Port and Blue Cheese Bread
Ingredients: -- 1 lb. loaf:; 1.5 lb. loaf:; 2/3 c Water; 1 cup; 2 c White Bread Flour; 3 cups; 1 tb Sugar; 2 TBS; 1 ts Salt; 1.5 tsp; 2 ts Butter; 1 TBS; 2 tb Port Ruby Red Wine; 1/4 cup; 1/4 c Blue Cheese; crumbled -- 1/3 cup; 1/4 c Walnuts; 1/3 cup coarsley chopped; 2 1/2 tb Applesauce; 1/4 cup; 3/4 ts Rapid Rise yeast; 1 tsp OR 1 1/2 tsp active dry yeast; 2 tsp; Oad mach ne according t o manufacturer's recommendations.

[Affliction is sometimes] sent for the conversion of the soul. Sometimes in health the Word does not touch the heart. The world is all. Its gaieties, its pleasures, its admiration, captivate your mind. God sometimes draws you aside into a sickbed, and shows you the sin of your heart, the vanity of worldly pleasures and drives the soul to seek a sure resting-place for eternity in Christ. O happy sickness that draws the soul to Jesus (Job 33, Psm. 107).

Robert Murray McCheyne

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Japanese	Bread machi, Bread maili	1	Servings

INGREDIENTS

		— 1 lb. loaf:; 1.5 lb. loaf:
2/3	c	Water; 1 cup
2	c	White Bread Flour; 3 cups
1	tb	Sugar; 2 TBS
1	ts	Salt; 1.5 tsp
2	ts	Butter; 1 TBS
2	tb	Port Ruby Red Wine; 1/4 cup
1/4	c	Blue Cheese; crumbled — 1/3 cup
1/4	c	Walnuts; 1/3 cup coarsley chopped
2 1/2	tb	Applesauce; 1/4 cup
3/4	ts	Rapid Rise yeast; 1 tsp OR 1 1/2 tsp active dry yeast; 2 tsp
		Oad mach ne according t o manufacturer's recommendations.

INSTRUCTIONS

H
The applesauce in the recipe is NOT a low fat substitute.  However you may
eliminate it and substitute butter, margarine, or baby food plums-- or even
fresh plum or pear puree.  The applesauce or plums impart a nice highlight
to the flavor.  I only made the bread once, and used pureed
Japanese Satsuma plums in the recipe, as I have trees in my yard.  Bread
texture should not be affected by which ever you choose to use.  I also
loaded up on the port...to almost 1/4 cup.  But I am a port nut.
The recipe is for the bread machine.  In manual adaptation, be prepared to
add up to 1 1/2 cups of additional flour.  I would start with the amount
called for and increase flour in 1/4 cup increments, til proper dough
texture is achieved during kneading...
Also, you may omit the blue cheese with no ill side affects and make this a
TRUE PORT BREAD.  The sharper the blue cheese--the stronger the flavor of
the bread.  Loaf appearance will vary with the brand of cheese you use.
This is a medium height loaf...dense.  I found this to be a nice recipe.
It stated it made great croutons...and it did!  Pine nuts might also be an
option to play with.
**You need not use an expensive port...simply one with a good flavor.
Just a thought...slice thin for toast points for cheese or pate during wine
tasting....*:)  Or ham sandwiches, tailgate style.  Recommended to serve
warm, steamed with steak bbq.
For the Bread Machine:  *note conversion for rapid rise cycle or regular
(dry active yeast) bake cycles.
>From: Katie E Green <kgreen@u.washington.edu>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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