together - it should be tepid - and pour in to the dry ingredients. Mix well to a soft, sticky dough, then cover and let sit for 10 minutes. Tip the dough onto a lightly oiled worksurface and fold it in on itself, one corner at a time. Cover with the upturned bowl and let sit for 10 minutes. Repeat this twice more, then wash and dry the bowl before greasing it with a little oil. Return the dough to it, cover with plastic and let rise for about 80 minutes. Don't clean the worksurface, you'll need it later. Grease a 30cm round cake tin and heat the oven to 200C. When the dough has risen, tip it out onto the worksurface and press it out to a rectangle about 1.5cm thick. Scatter over the pear, blue cheese and walnuts, then roll up tightly, as if making a Swiss roll or sushi. Slice into rings about 2.5cm thick - you should get about eight or nine - and place them in the tin, allowing about a finger space between each one. Set aside for 30 minutes to rise, then brush gently with the egg wash. Bake for 30-35 minutes, until the scrolls are golden and your house smells wonderful. This is my entry for November's #TwelveLoaves project , a baking challenge run by Lora at Cake Duchess. This month is all about baking with apples and pears - and I think apples and another cheese would work equally well in