You may have noticed from my previous recipes that stilton, walnut and pancetta are some of my favourite ingredients. So when I had all three in the house at once, I knew they would have to feature together and what better than to throw some bread into the mix? This loaf is especially delicious freshly baked and still warm from the oven, spread thickly with butter. It’s also great with soup and toasted.

I baked this loaf in a Great British Bakeware seamless 1.5ltr loaf tin from George Wilkinson that I was sent to review. I loved the fact that the tin is a longer and narrower shape than a regular loaf tin and the non-stick surface is brilliant – I hardly had to wash the tin at all after using it. I think this will definitely be my loaf tin of choice from now on!

Stilton, walnut and pancetta bread
 
Print
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 500g strong white bread flour
  • 1 tsp salt
  • 1 tsp caster sugar
  • 1 7g sachet fast action dried yeast
  • 25g butter, melted
  • 300ml warm water
  • 50g walnuts, roughly chopped
  • 100g stilton, cubed
  • 50g pancetta, cubed
Instructions
  1. Fry the pancetta in a small pan for a couple of minutes until cripsy and cooked through. Drain on some kitchen paper and leave to one side.
  2. Put the flour, salt, sugar, yeast and butter in the bowl of a food mixer and attach the dough hook. Mix for 5-7 minutes until the dough is smooth and elastic. Alternatively, mix in a large bowl until the ingredients are combined then knead the dough for 8-10 minutes.
  3. Cover the bowl loosely with oiled clingfilm or a tea towel and leave in a warm place to rise for an hour.
  4. Divide the dough into two pieces. Roll each out into a rectangle (approx 30cm x 20cm), sprinkle over the walnuts, pancetta and stilton and roll each rectangle up from one of the long sides.
  5. Loosely twist the two pieces of dough together and put them into the loaf tin.
  6. Cover again and leave for another hour in a warm place until the dough has risen and doubled in size.
  7. Preheat the oven to 190°C then bake the bread for 25-30 minutes until it is golden and sounds hollow when you tap the bottom.
  8. Leave to cool in the tin for 5 minutes, then remove it and cool on a wire rack.

Disclosure: I was sent a George Wilkinson Great British Bakeware loaf tin to review.