I’ve been trying to get a bit of baking ahead lately and have a few appetizers that I can just pull out at a moment’s notice. Charcuterie is always our go to but small one has discovered that snacking on crackers fills her hollow leg pretty well so we’re usually short in that department.
Everyone loves bread.
I thought of this idea when the kiddo suggested we have grilled cheese sandwiches for appies one night (actually, not a bad idea) but how about bread that has all the cheese and butter right in it already?
I proofed yeast with honey before adding eggs, (softened) butter, mustard powder and both salt and pepper.
A nice beat with flour and you end up with the most gorgeous dough. Soft but not sticky that you cover with a bowl and let double.
Roll out and crumble with LOTS of stilton and roll,
like a jelly roll cake.
Snip, snip to reveal its inner beauty.
And finally a rise in a buttered bundt before baking until golden.
This is such awesome bread with a bit more stilton and lots of salami.
Cut yourself a wedge and enjoy.
- 1 cup warm water
- 1 tsp honey
- 2 tsp yeast
- 1 tsp mustard
- ½ tsp pepper
- ¼ tsp salt
- 4 eggs
- ½ cup water
- ½ cup butter
- 3-4 cups flour
- 1 cup stilton
- Proof your yeast in the warm water with the honey. Add in all the other ingredients (except the stilton) and form a soft but not sticky dough. Let proof to double. Punch down. Let proof and then roll out to 9x11. Crumble on the stilton, roll as you would a jelly roll and place in a buttered, bundt. Let rise for 20 minutes and bake for 30 (or until bread sound hollow when tapped) at 350 degrees.