Stilton Cheese and Pecan Bread Recipe

This cheese bread, from Paul Hollywood’s book 'How to Bake', is a simple yet delicious recipe with a beautiful golden crust—perfect for home bakers wanting an easy, tasty loaf.

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I used my Kenwood Chef for this, and so far I've made Banana Bread and a Christmas Pavlova Wreath.

I've also made a birthday cake and a Christmas cake for which I made my own marzipan, check me out. Baker Jan lol

I’m really enjoying Paul Hollywood’s book How to Bake, and gave this Stilton and Pecan Twist a go. I made a small tweak, though—just don’t tell him! I thought it would be even better with a blend of white and wholemeal flour. 😂

I have to admit I don’t know much about baking, but when I saw that the water had to be cold, it struck me as a little strange. However, after reading the beginning of the book (page 13), I found a fascinating section on water temperature.

Top tip from Paul Hollywood!

He says, "Although warm water helps the dough rise quickly, it also means you'll lose flavour."

Slower-rising dough develops pockets of carbon dioxide just like faster dough, but with a longer fermentation process, the bread ends up tasting even better. Fascinating!

Anyway, besides water temperature, there are loads of other amazing baking information in his book, too.

Gather and weigh the ingredients. Pour the flour into a mixing bowl, placing the salt on one side and the yeast on the other, then attach the dough hook. Add the butter and three-quarters of the water, and mix on medium speed.

Of course, you can do all this by hand, but it's a lot easier with a mixer.

Continue adding the rest of the water until all the flour has been picked up from the sides of the bowl.

Let the machine do most of the work for you by setting it to speed 3 or 4 for a few minutes.

Now coat the work surface with a little olive oil and tip the dough onto it. Knead it by hand for a few minutes to get it nice and smooth and silky.

You want the dough to be soft but not soggy, so add just a little extra flour or water if needed.

Place the dough in a large, lightly oiled mixing bowl and cover the bowl, not the dough, with cling film. Let it sit in a warm spot until it doubles in size, which will take at least an hour, but you can leave it for up to 3 hours. The key is not to rush, or the bread won’t turn out as good.

Line a baking tray with baking parchment. Add half the Stilton and half of the pecan halves to the dough and work them in well.

This is probably best done by hand. Now add the rest and work that into the dough.

Tip the dough out onto a lightly floured surface and divide it into two. Roll each piece into a sausage about 30cm (12 inches) long.

Now twist the two together—hold them at one end and spin, as Paul Hollywood says! 

I more or less managed to pull it off, so give it a shot—it really works. Just tuck each end underneath to keep it in place.

Cover the tray lightly with clingfilm and leave to prove for an hour or until the dough is at least double in size and springs back when you gently prod it with your finger.

Heat the oven to 220°C/430°F

Lightly dust the twist with flour and bake for 30 minutes. 

It’s done when it sounds hollow when tapped on the bottom. Let it cool on a wire rack.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

stilton cheese and pecan bread recipe, Paul Hollywood bread recipe, cheese bread recipe,

baking, bread

English

Yield: 1 loaf

Author: Jan Bennett

Stilton Cheese and Pecan Bread Recipe

Paul Hollywood: Stilton cheese and pecan twist bread.

Prep time: 30 MinCook time: 30 MinInactive time: 2 HourTotal time: 3 Hour

Ingredients

• 350g strong white bread flour
• 150g strong stoneground wholemeal bread flour
• 10g salt
• 10g instant yeast (sometimes called easy bake)
• 30g unsalted butter - softened
• 320g cool water - 15°C
• olive oil for kneading
• 200g Stilton cheese - crumbled
• 150g pecan nut halves

Instructions

1. Pour the flour into the mixing bowl, sprinkle the salt on one side and the yeast on the other, then attach the dough hook. Add the butter and about three-quarters of the water, then set the machine to medium speed.
2. Keep adding the remaining water until all the flour is incorporated and the sides of the bowl are clean. Let the machine do most of the work for you by setting it to speed 3 or 4 for a few minutes.
3. Lightly oil the work surface with olive oil, place the dough on it, and knead by hand for a few minutes until it’s smooth and silky.
4. You don't want the dough too wet, just soft and not soggy, so if you need to add a tiny bit more flour or water.
5. Place the dough in a large, lightly oiled mixing bowl and cover the bowl, not the dough, with clingfilm.
6. Set it in a warm place until it doubles in size. This will take at least an hour, but you can let it rise for up to three hours. The important thing is not to be in a rush.
7. Line a baking tray with parchment paper. Work half the Stilton and half the pecans into the dough, preferably by hand. Then add the remaining Stilton and pecans, and knead them in thoroughly.
8. Tip the dough out onto a lightly floured surface and divide it into two. Roll each piece into a sausage about 30cm (12 inches) long. Now twist the two together - hold them together at one end and spin them. I actually managed to do it, so give it a go, it does work. Then tuck each end under so it doesn't come undone.
9. Lightly cover the tray with clingfilm and let it prove for about an hour, or until the dough has at least doubled in size and springs back when gently pressed with your finger.
10. Preheat the oven to 220°C/430°F
11. Dust the twist with flour and bake for 30 minutes. When it's ready, it will sound hollow when tapped on the base. Allow it to cool on a wire rack.

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