200g ripe brie
150g ripe blue cheese (such as Roquefort)
150g vintage matured cheddar
350g bunch dried muscatels
1 large red apple, thinly sliced
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
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 Justthese days, Microgaming is releasing its latest tournament slot , Lucky Witch. 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 online casino 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.