Stilton, Pear and Walnut Bread

Recipe by Paul Hollywood
  • 500g Strong white bread flour
  • 10g salt
  • 7g sachet instant yeast
  • 20g unsalted butter, diced and softened
  • 320ml water
  • 200g Stilton cheese, crumbled
  • 100g Walnut pieces
  • 1 Pear peeled, cored and diced


120+ minutes


30-60 minutes



  1. Tip the flour into a large bowl. Add the salt to one side, the yeast to the other.
  2. Add the butter and three-quarters of the water, then turn the mixture with the fingers of one hand.
  3. Add the remaining water a little at a time, continuing to mix until all the flour is taken in and the dough is soft and slightly sticky; you might not need all the water
  4. Knead for 5-10 minutes on medium speed to a smooth dough. (You could also knead the bread by hand, but it may take a bit longer.)
  5. If kneading by hand then coat the work surface with a little oil to prevent the dough sticking.
  6. Place the dough in a lightly oiled bowl, cover with cling film and leave to rise for 1-2 hours, until at least doubled in size
  7. Line a backing tray with baking parchment.
  8. Turn the dough out onto a lightly floured work surface, knock it back.
  9. Add the stilton, walnut and pear pieces to the dough and work them in well
  10. Shape the dough into a rectangle about 30cm long, roll it up into sausage, then flatten it out again and roll it up a bit tighter this time.
  11. Tuck the edges underneath and neaten the loaf by rolling the edges to taper them slightly.
  12. Put the dough on the prepared tray with the join underneath.
  13. Place the tray in a plastic bag and leave to prove for about 40 minutes, until the loaf has doubled in size.
  14. Heat the oven to 200C / Gas 6
  15. Just before baking, gently rub the flour all over the loaf, then make deep diagonal cuts along the top, first in one direction, then the other, to form a criss-cross pattern.
  16. Bake for 30 minutes, until well risen and golden brown
  17. Cool on a wire rack

Free Standing Mixer

Baking tray