Stilton Bread

The inspiration of this recipe comes from the stilton bread offered at The Grill at the Dorchester. It’s a wonderful accompaniment to any sort of meal, and can be eaten on it’s own as a snack.

The flour I used is flour from Gilchesters Organics that I picked up from the Real Food Festival. It is an unbleached white, which has more of a wholemeal texture, taste and look to it.

Ingredients:
500g unbleached white flour
pinch salt
1 tsp dried yeast
1 tsp honey
200ml warm water
150ml lukewarm milk
400g stilton

Method:
Mix well the yeast, honey, half of the warm water and a few tablespoons of the flour. Leave for around 15 minutes in a warm place until it starts to froth. Add the mixture to the rest of the flour and salt.

Stir in the contents, and gradually add the milk and remaining water.

Knead well for 10 minutes, adding flour or water if needed (the dough should be sticky).

Shape into a ball, and leave in a covered bowl until the dough doubles in size. You can leave the dough overnight as I often do.

Knock back the flour, and mix in the cubed pieces of the stilton. Be careful not to mix too much, as you want to keep the shape of the stilton pieces so they can be retained through the baking process (and makes sure you get that extra cheesy bit in your slice).

Put the dough in a floured bread tin, and sprinkle the top with flour. Put in a preheated oven on 200 C for 50 minutes.

Take it out of the oven and let it rest for 10 or so minutes. Try not to rush this step, as you’ll just be left with a collapsed mess if you attempt slicing too soon (as said from experience).