Pear & Stilton Bread

Put the flour into a large mixing bowl and add the yeast to one side and salt to the other. Add the softened butter and gradually add the water, starting to bring the ingredients together with your fingers. Continue to add the water until you have soft dough – this may not require all of the water or you may need a small amount more.

Tip the dough onto a lightly floured surface and start to knead. Knead for ten minutes until it feels soft, silky and elasticated. Put the dough in a bowl and cover with oiled clingfilm or a clean tea towel before placing in a warm place until it has doubled in size. This may take an hour.

Remove the dough from the bowl and divide into 2 pieces. Flatten out each piece before gently rolling out using a rolling pin into a large rectangle shape. On one piece of dough place the diced pear along the long edge of the rectangle before folding over the top edge and gently rolling up. Repeat this step using the crumbled Stilton in the other dough rectangle piece.

Gently twist the two sausage shapes together and press the ends together before folding under to neaten. Place the twist on a baking tray lined with non-stick baking parchment and loosely cover again with oiled clingfilm before leaving the dough to double in size.

Pre-heat the oven to 220°C (fan 200°C, gas mark 7). Lightly dust the twist with flour before baking in the pre-heated oven for approximately 30 minutes or until it sounds hollow when lightly tapped on the base. Leave to cool on a wire rack.

Once completely cooled cover or put in an airtight container. Best eaten fresh or within a couple of days.