Recipe

Apricot White Stilton Bread Recipe

Add Step-by-Step Photos	Boofie / All my dishes 11 months, 1 week ago My mom treated herself to one of those lovely Kitchenaid stand mixers, but hasn't tried it out yet; I decided to "break it in" for her. So great for brekkie, tea, or snacking, this recipe makes 2 loaves. Instructions given are for kneading, not stand mixer.... More Prep:120m Cook:40m Servings:2	Boofie
	braided bread homemade white stilton apricots

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Ingredients

1 cup milk

3 tbsp butter

3 tbsp sugar

2 tsp salt

1 1/4 cups warm water

2 packages active dry yeast

1 tsp honey or brown sugar

1 1/2 cups shredded/crumbled white stilton with apricots

~5 cups bread flour OR all-purpose flour

2 egg whites

Sugar

Directions

Lightly mix yeast, honey, and warm water in a small bowl and set aside. Allow to sit ~10 minutes or until yeast is nicely activated. It will smell yeasty and have a frothy head on it resembling a beer.

Meanwhile, in a small saucepan over low heat, combine milk, butter, sugar, and salt. Stir until all ingredients are melted, dissolved, and well combined. Allow to cool to lukewarm (otherwise you may kill your yeast before they've fulfilled their destiny).

In a large bowl, stir yeast water and milk mixture to combine. Add 2 cups of flour and mix until smooth.

Begin adding flour, 1/2-1 cup at a time and stirring just until a dough forms. Dump out onto a clean, floured surface and begin kneading dough, adding more flour if necessary as it becomes sticky. Continue until a smooth, elastic, hardly-sticky dough forms.

Place dough ball into a greased bowl large enough to hold double the current volume. Roll dough to coat in fat (butter, oil, whatever) and cover with a clean cloth. Allow to rise 1 hour in a warm, draft free area, or until doubled in volume.

After dough has risen, punch down and knead for 1 minute. Divide dough into equal halves and set one aside.

Divide one half into three equal pieces and roll each piece out to a length of 12-15". Pinch ends together and tightly braid ropes to form a loaf, pinching again at the end. Repeat for second half of dough.

Preheat oven to 375 F.

Sprinkle cornmeal on two baking stones and place braided loaves on them. Cover each loaf again with a clean cloth and allow them to rise, again, for another 30 minutes or until doubled.

After final proof, brush loaves with egg whites and sprinkle with granulated sugar. Bake 35-40 minutes or until golden brown. Loaves should sound hollow when you tap the bottom.

Allow to cool at least 30 minutes before slicing.

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Comments

lacrenshaw 11 months ago said:
Another very unique recipe from my friend, boofie. I can almost taste it and it deserves a five but then so do you so TEN it is! Thanks, boofie. Hope you and your have a Happy, Healthy 2009!
Lorraine
PS Kitchen Aid mixers ROCK!

greekgirrrl 11 months ago said:
I can just taste this with a hot cup of English Breakfast tea! Awesome!

momo_55grandma 11 months ago said:
Wow love this Boofie mixer and all LOL thanks buddy

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