Bleu Cheese Bread

 This is a recipe that I made many times many years ago, and happened to come across recently.  I decided to revisit it.  It is from Bernard Clayton’s New Complete Book of Breads, which happens to be a great cookbook.  He recommends using Roquefort cheese, but other kinds of bleu work well also.  I use a Cuisinart Stand mixer to knead the bread, and this recipe reflects that.  As you knead the bread in the mixer, loosen the bowl from the stand  by turning it to the right every couple of minutes in order to keep it from getting too tight to easily remove for cleaning.

INGREDIENTS 

1 1/2 C milk

1 C bleu cheese, crumbled — about 4 oz.

2 T butter

1 egg, beaten

1/4 C sugar

1 t salt

4 1/2-5 C flour

4 1/2 t (or 2 packages) yeast

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Heat the milk and add the cheese, butter, egg, sugar and salt.  Heat over a low burner until the cheese is melted.

Mix the yeast, and 3 1/2 C flour in a large mixing bowl.  Add the milk and cheese mixture and mix with the flat beater 2 minutes.  Change to the dough hook.  Then add the rest of the flour 1/4 cup at a time until the dough clears the sides of the bowl and formed a ball around the dough hook.  Knead the dough in the mixer for ten minutes, loosening the bowl every few minutes so it doesn’t get stuck.

Grease a large bowl and place the dough in it, covering it tightly with plastic wrap.  Allow to double in size, about one hour.

Turn the dough onto a floured surface and knead it briefly.  Divide in half.  Shape the dough into two oblong bread pans, and allow to rise, covered, for 40 minutes.

Heat the oven to 375 and bake the bread uncovered for 20 minutes.  Cover with aluminum foil and continue baking another 20-30 minutes until done.