Stilton, Pear and Walnut Bread
Recipe by Paul Hollywood
Ingredients
- 500g Strong white bread flour
- 10g salt
- 7g sachet instant yeast
- 20g unsalted butter, diced and softened
- 320ml water
- 200g Stilton cheese, crumbled
- 100g Walnut pieces
- 1 Pear peeled, cored and diced
PREP TIME
120+ minutes
COOK TIME
30-60 minutes
SERVES
6
Instructions
- Tip the flour into a large bowl. Add the salt to one side, the yeast to the other.
- Add the butter and three-quarters of the water, then turn the mixture with the fingers of one hand.
- Add the remaining water a little at a time, continuing to mix until all the flour is taken in and the dough is soft and slightly sticky; you might not need all the water
- Knead for 5-10 minutes on medium speed to a smooth dough. (You could also knead the bread by hand, but it may take a bit longer.)
- If kneading by hand then coat the work surface with a little oil to prevent the dough sticking.
- Place the dough in a lightly oiled bowl, cover with cling film and leave to rise for 1-2 hours, until at least doubled in size
- Line a backing tray with baking parchment.
- Turn the dough out onto a lightly floured work surface, knock it back.
- Add the stilton, walnut and pear pieces to the dough and work them in well
- Shape the dough into a rectangle about 30cm long, roll it up into sausage, then flatten it out again and roll it up a bit tighter this time.
- Tuck the edges underneath and neaten the loaf by rolling the edges to taper them slightly.
- Put the dough on the prepared tray with the join underneath.
- Place the tray in a plastic bag and leave to prove for about 40 minutes, until the loaf has doubled in size.
- Heat the oven to 200C / Gas 6
- Just before baking, gently rub the flour all over the loaf, then make deep diagonal cuts along the top, first in one direction, then the other, to form a criss-cross pattern.
- Bake for 30 minutes, until well risen and golden brown
- Cool on a wire rack
Equipment
Free Standing Mixer
Baking tray