Cheese platter with dried muscatels and walnut bread

Ingredients

• 200g brie
• 150g blue cheese (such as Roquefort)
• 150g vintage matured cheddar
• 350g bunch dried muscatels
• 1 large red apple, thinly sliced

Walnut bread

• 2 tsp (7g/1 sachet) dried yeast
• 1 1/2 tbs honey
• 165ml lukewarm water
• 1 2/3 cups (250g) plain flour
• 3/4 tsp salt
• 1 tbs olive oil
• 100g walnuts, lightly toasted, chopped

Method

1. To make walnut bread, combine the yeast, honey and water in a small bowl. Cover and set aside in a warm, draught-free place for 10 minutes or until frothy.
2. Sift flour and salt into a large bowl. Make a well in the centre. Add yeast mixture, oil and walnuts and mix to a soft dough. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl, cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
3. Punch dough down with your fist. Turn onto a lightly floured surface and gently knead until smooth. Shape into an 8 x 20cm log. Place log on a greased oven tray, cover with plastic wrap and stand in a warm, draught-free place for 40 minutes or until almost doubled in size. Preheat oven to 200°C. Dust top of dough with flour. Use a sharp knife to cut 3 shallow diagonal slits on top of dough. Bake in preheated oven for 20 minutes or until golden-brown and base sounds hollow when tapped. Cool on a wire rack.
4. Remove cheese from the fridge at least 1 hour before serving. Serve cheeses with muscatels, apple and slices of walnut bread.

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