Stilton, walnut and pancetta bread
Prep time
Cook time
Total time
Serves: 8
  • 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
  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.
Recipe by Cooking, Cakes & Children at