Walnut-Gorgonzola Baguettes

Ingredients

• 2.5 cups yukon gold potatoes for flour
• 2.3 teaspoons yeast dry
• 1 cup water (120°F to 130°F)
• 1 teaspoon salt 
• 0.3 cup walnut pieces chopped
• 0.3 cup gorgonzola crumbled

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• plastic wrap
• hand mixer
• serrated knife

Directions

1. In large bowl, mix 1 1/2 cups of the flour and the yeast.
2. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.
3. Stir in salt and enough remaining flour to form a soft dough. On lightly floured surface, knead dough 5 to 10 minutes or until dough is smooth and springy (dough will be soft). Grease large bowl with shortening or cooking spray.
4. Place dough in bowl, turning dough to grease all sides.
5. Sprinkle walnuts and cheese over dough. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour to 1 hour 15 minutes or until double in size. Dough is ready if indentation remains when touched.
6. Grease large cookie sheet with shortening or cooking spray. On lightly floured surface, knead dough until nuts and cheese are worked into dough.
7. Sprinkle top of dough with flour. Divide dough in half. Gently shape each half into a narrow loaf, about 12 inches long.
8. Place about 4 inches apart on cookie sheet. Using spray bottle with fine mist, spray loaves with cool water.
9. Let rise uncovered in warm place about 1 hour or until double in size.
10. Place 8-inch or 9-inch square pan on bottom rack in oven; add hot water to pan until about 1/2 inch from top of pan.
11. Heat oven to 425°F.
12. Carefully cut 1/4-inch-deep slashes diagonally across loaves at 2-inch intervals with sharp serrated knife. Spray tops of loaves with cool water.
13. Place loaves in oven and spray again.
14. Bake 15 to 20 minutes or until loaves are deep golden with crisp crust and sound hollow when tapped.
15. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour.