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Stilton and Walnut Tear 'n' Share
Preparation : 15 min
Cooking : 30 min
Total time : 2 h 45 Rest : 2 h
1 loaf
500 g strong white flour
2 tsp dried yeast
1 tsp sea salt
300 ml water
15 ml olive oil
200 g cream cheese
100 g crumbled stilton cheese
100 g walnuts
45 g egg
Associated products
RECIPE STEPS
1
Weigh the ingredients for the bread dough into the metal bowl. Run the BREAD programme. Either, leave in the CE to prove - run EXPERT 30mins/0/30c and leave for 45-60 mins - or prove in a covered bowl for an hour.
- 500 g strong white flour
- 2 tsp dried yeast
- 1 tsp sea salt
- 300 ml water
- 15 ml olive oil
Bread/Brioche |
02:00 / 5 /
2
Turn out onto a lightly floured work surface and shape/roll into a rough rectangle. Cover the entire surface of the dough with cream cheese. Crumble over the Stilton and walnuts. Roll up like a huge Swiss Roll.
- 200 g cream cheese
- 100 g crumbled stilton cheese
- 100 g walnuts
3
Cut all the way through, down the middle, length of the roll, to give two ropes of dough.
4
Criss cross/ twist the ropes together and join the ends to form a circle.
5
Lift the twisted, crown loaf onto a parchment lined baking sheet, gently manipulate into shape before covering with a clean tea towel.
6
Leave to rise again for 60 mins, and then brush with a beaten egg. Bake in a medium hot oven, 200 °C for 15 mins. Check and adjust temp as necessary, and continue baking until just golden brown all over - for another 10-15mins.
- 45 g egg
7
When baked, remove from the oven and transfer immediately to a wire rack to cool.
Linda Hewett
Recipes submitted by consumers are not tested by Magimix.
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