This is one of my most favorite breads, it has so much flavour it should carry a warning. Very easy to make and goes very well with any soup or salad.
For the ultimate in indulgence try toasting a slice and topping with a couple of rashers of good smoked Bacon and a fried egg.
500g Bread Flour.
320ml Tepid Water.
1 Sachet Yeast.
1 tsp Salt.
25g Soft Butter.
1 Handfull Walnuts.
- Place the flour, yeast, salt and yeast in a mixing bowl ensuring the salt and yeast are on opposite sides of the bowl as the salt will start to kill the yeast.
- Mix in the water and butter and mix with your fingers until all ingredients are combined into a rough dough ball.
- Throw some olive oil onto a work surface and spread it about liberally and tip the dough ball onto it and knead until the dough is smooth and elastic, this will take around 10-20 minutes.
- Put the dough ball into an oiled bowl and cover with a damp towel or Clingfilm to prove, and double in size, this will take around an hour – hour and half.
- This time flour a work surface and tip the dough ball onto it and knock the air out of it.
- Flatten out the dough into a rough rectangle at about 5mm thickand seal the nearest edge to you to the work surface.
- Crumble the stilton all over the surface and likewise with the walnuts and press into the dough with the palm of your hand.
- Roll the dough up starting at the furthest edge from you and roll towards you, tightening the dough as you roll, then tie the elongated dough into a simple knot and leave covered to prove again for an hour or so or until doubled in size.
- Dust again with flour or sprinkle with some sesame seeds and slash the loaf with a sharp serrated knife.
- Put into an oven preheated to full and place the baking tray with the bread on it in the oven along with an old tin with some hot water in it, and turn the oven immediately down to 180 degrees for 35-45 Minutes.