2 1/2-3 cups bread flour
1 package active dry yeast (2 1/4 teaspoons)
1 cup warm water (120-130F)
1 teaspoon salt
1/3 cup chopped walnuts
1/3 cup crumbled Gorgonzola cheese

Mix together 1 1/2 cups flour and yeast. Add water. Beat on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand 1 hour till bubbly. Stir in salt and enough remaining flour to form a soft dough. On lightly floured surface, knead dough 5-10 minutes till smooth and springy. Dough will be soft. Grease large bowl. Place dough in bowl, turning to coat all sides. Sprinkle walnuts and cheese over dough. Cover loosely with plastic wrap and let stand in warm place 1 hour till doubled. Dough is ready if indentation remains when touched. Grease baking sheet. Knead dough on lightly floured surface to work in cheese and nuts. Sprinkle top of dough with flour. Divide in half. Gently shape each half into narrow loaf, about 12 inches long. Place 4 inches apart on prepared sheet. Mist with cool water. Let rise uncovered in warm place 1 hour till doubled. Place 8 or 9 inch baking pan on bottom oven rack. Add hot water to within 1/2 inch of top. Heat oven to 425F. 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. Place in oven and spray again. Bake 15-20 minutes till deep golden with crisp crust and hollow sounding when tapped. Remove from sheet to rack and cool completely, about 1 hour.