Stilton bread

Stilton bread recipe LandScape magazine

Serves 10
200g Stilton cheese, broken into small pieces
500g strong white bread flour
7g sachet fast-action yeast
25g olive oil, plus extra for greasing
30g flat leaf parsley, finely chopped
black pepper

In a large bowl, mix the flour, yeast and olive oil. Stir in 300ml of lukewarm water and mix into a dough. Tip onto a lightly floured surface and knead for 10 mins. Place in a clean mixing bowl and cover with oiled cling film and a warm, damp tea towel, then place in a warm place to rise for 1 hr.

Knead the parsley and a sprinkle of black pepper into the dough. On a lightly floured surface, shape the dough into an oval. With a sharp knife, cut twice, making three long strips, from the top to the bottom, then roll them individually in flour. Press the Stilton onto the inner sides of the strips, holding a third of the cheese back. From the top, plait the strips and tuck in the ends. Scatter the remaining Stilton over the bread, making sure it gets into the folds of the plait.

Grease a large, flat tray with oil and transfer the loaf to it, using a long spatula. Cover with oiled cling film and leave in a warm place for 20 mins. Preheat the oven to 190°C/gas mark 5. Bake the loaf for 20 mins until hard when tapped. Serve.

Other Stilton recipes in our Jan/Feb 2017 issue: