Ultimate Stilton loaf

24 February, 2006
Paul Hollywood
This recipe is similar to one of the first breads I made when I worked at the Chester Grosvenor Hotel. It goes particularly well with cheese.
Makes 23 x 400g loavesWhite flour - 2.5kgWholemeal flour - 2.5kgSalt - 120gOlive oil - 300mlFresh yeast - 240gWater - 3 litresStilton - 800g Cranberries - 1kgWalnuts - 1kgMethodPlace the flours, olive oil, yeast and three quarters of the water in a mixer and mix for four minutes on slow. Dilute the salt with the remaining water and add to the dough. Mix on slow for another two minutes.On medium speed mix the dough for six minutes before adding the Stilton, cranberries and walnuts. Mix on slow for a further two minutes until the walnuts are even throughout the dough.Divide the dough into 500g pieces and leave covered to rest for one hour. Shape the dough and place on the trays to rise at a temperature of no more than 30°C for one hour.Dust well with flour and cut a deep cross in the middle. Bake at 210°C for 30 minutes until golden brown. Cool on a wire rack.



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