Stilton Bread

Preparation info

  • Makes


    • Difficulty


Appears in

A Passion for Cheese

A Passion for Cheese

By Paul Gayler

Published 1997

  • About

This is an excellent way of using up those tiny bits of crumbled Stilton or other blue cheeses. Colston Bassett Stilton is a true jewel in Britain’s cheesemaking revival. It may seem extravagant to use it in bread, but as the flavour is strong you don’t need very much. (See the photograph.)


  • 20 g (¾ oz) fresh yeast
  • 300 ml (½


Put the yeast in a small bowl, add a little of the water and stir to dissolve. Stir in the malt extract and golden syrup. Sift the flour and salt into a bowl and make a well in the centre. Pour in the yeast liquid and the remaining water and then stir in the flour to make a soft dough. Turn out on to a lightly floured work surface and knead for 8-10 minutes, until smooth and elastic. Return to