Ingredients:
Ingredients
500g strong white bread flour, plus extra for dusting
1 x 7g sachet of dried yeast
olive oil
150g Stilton cheese, crumbled
1 cup sun-dried tomato paste
1 cup tbsp dried cranberries, roughly chopped
50g Stilton cheese, crumbled for topping
Fresh rosemary and/or thyme, roughly chopped
Method:
Put the flour and 1 teaspoon of sea salt into a large bowl and make a well in the middle.
In a jug mix the yeast into 300ml of warm water, then gradually pour into the flour well, stirring
and bringing in the flour gradually to form a dough.
Knead on a flour-dusted surface for 10 minutes, or until smooth and stretchy. Place back in a lightly oiled bowl then cover with a damp tea towel and leave to prove in a warm place
for 1 hour, or until its doubled in size.
In a bowl mix the stilton, tomato paste and cranberries.
On a lightly floured surface, divide the bread into 2 equal pieces, then roll and stretch out into two circles roughly 30cm across.
Place one of the circles on a lined baking sheet, then spread stilton mix all over the dough right to the edge.
Place the other circle of bread on top and press down lightly to seal around the edges.
Position a jam jar or small glass in the centre and make 12 evenly spaced cuts all the way through the layers of bread, starting from the glass all the way out to the edge of the bread making a sort of starburst effect.
One by one, pick up each piece of bread and twist 3 times before laying neatly back down on the tray and pressing lightly so it stays flat at the outer edge.
Cover with a damp cloth and leave to prove again for 1 hour or until doubled in size.
Preheat the oven to 190°C/375°F/gas 5. When the bread is ready crumble over the remaining Stilton, scatter the herbs and drizzle over a little olive oil.
Bake in the middle of the oven for 20 to 25 minutes until golden.
Leave to rest for 15 minutes before serving with warming soups, cold cuts, more cheese or just as it is!
