Bacon & Stilton Twist

METHOD

METHOD (Makes 2 loaves – 8 portions each)
1. Place all the ingredients under “Dough” into a bowl and mix to a soft dough.
2. Knead well for 5 minutes until a well developed dough is formed.
3. Cover loosely with polythene and allow the dough to rest for 5 minutes
4. Meanwhile chop the bacon into small pieces and crumble the Stilton.
5. Divide the dough into 2 and roll each piece out into a rectangle about 20x25cm (8×10 inches).
6. Spread the cream cheese onto the dough and then sprinkle on top the bacon and Stilton.
7. Roll each dough up into a fairly tight “Swiss roll” from the long side.
8. Roll this into a longer cylinder to about 50cm (20 inches) long.
9. Cut the cylinder into two lengthways with a sharp knife.
10. Twist the halves together, with the cut side up into a ring.
11. Place into a pre-greased 22.5cm (9 inches) tin and repeat with the other cylinder.
12. Place an ovenproof pudding basin or ring about 7.5cm (3 inches) in diameter into the middle of each tin.
13. Cover with a damp tea towel; lightly oiled plastic or polythene and leave in a warm place for approximately 1 hour or until double in size.
14. Remove the cover and brush with the egg glaze.
15. Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 20-25 minutes until well risen and golden brown.
16. Leave to cool in the tins for 5 minutes before placing on a wire rack to cool completely.