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Walnut & Stilton Twist

  • PREP: 40
  • BAKE: 30 minutes
  • SERVES: 8

Ingredients

Classic Ciabatta Bread Mix 500g
  • Classic Ciabatta Bread Mix 500g
  • Wright's Ciabatta Bread mix 500g
  • Butter 25g
  • Egg 1 medium
  • Cream Cheese 100g
  • Finely Chopped Walnuts 50g
  • Walnut Pieces 50g
  • Stilton Cheese 125g
  • Warm Water 250ml
  • Melted Butter (for topping) 15g

ADD TO BASKET

METHOD

METHOD ( makes 2 twists)
Add the butter and the egg to the bread mix and make up the dough following the instructions on the pack using 250ml of warm water.

Divide the dough into 2 pieces, mould round and rest for 5 minutes.

Roll out a dough piece to a 30 x 20cm (12 x 8 inch) sheet. Spread half the cream cheese over the entire surface, sprinkle with half the finely chopped walnuts and crumble over half the Stilton. Roll up the dough like a “Swiss roll” and repeat with the second piece of dough.

Cut the rolled up dough lengthways through the middle, leaving 25mm (1 inch) uncut. Twist the 2 separate pieces together to form a spiral, then form this twisted dough into a circle, ensuring the ends are joined together.

Place on a greased baking tray. Repeat this instruction with the second roll.

Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 25-30 minutes or until doubled in size.

Remove the cover and sprinkle each piece with the walnut pieces and bake in a preheated oven at 230C (450F, Gas Mark 8) for 25 – 30 minutes or until golden brown.

Brush with melted butter when removed from oven.

Hi Deb, I have now been buying and trying your mixes for many years, which have given me excellent results, but since I have been on your e-mail list it's even better as I take your recipes and print them off. I always read them with interest, many thanks.

Peter Holland

Deb's Tips

This beautiful recipe looks so professional, finished with a gloss of melted butter over toasted walnuts. With 2 twists from the above ingredients it is excellent value too. Deb the Bread

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