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Bacon and Stilton Loaf

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Course: Bread
Ingredients Method

Ingredients
  

  • 4 cups white bread flour (I used regular since that's all I had. It worked fine)
  • 2 cups water
  • 1½ tablespoons instant yeast
  • 1½ teaspoons salt
  • 4 ounces Stilton cheese, crumbled
  • 4 ounces chopped and fried bacon (the weight is AFTER cooking)

Method
 

The night before:
  1. Put 3/4 cups of the flour, 1/2 cup of the water, and yeast in a bowl and mix well. Beat for 5 minutes. Let rise in a warm place overnight.
The next day:
  1. The dough will be fermented and smell a bit like beer. It will look like a thick gluey mixture.
  2. Add the remaining flour, water, and salt. Mix until you have a nice, cohesive dough. Knead for five minutes.
  3. Let rest for 30 minutes.
  4. Divide the dough in two. Split the bacon and stilton and add to each of the pieces of dough, then shape into circles and place place on a lined baking sheet.
  5. Let dough prove for 1 hour.
  6. Preheat oven to 400°F. Dust loaves with flour and bake 30 minutes.
  7. Let cool on a wire rack.