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Blue Cheese Herb Loaf


Tomorrow we are going on a picnic with friends and one of the things I am to take is the bread. I could have just bought a loaf but that would never be as satisfying as making my own. I decided to make a loaf with a blue cheese and herb swirl through it which would go well with a glass of wine, pickles and terrine which I also will pack away in the picnic hamper!


  • 500g flour
  • 50g butter, at room temperature
  • 1 packet dry yeast (1 tbsp)
  • 300ml luke warm milk
  • 1 egg yolk for glaze
  • 150g blue cheese
  • large handful of  fresh thyme or oregano


  • Place the flour  in a bowl and make a well in the middle.
  • Add the yeast to the warm milk and allow yeast to grow a little (will become frothy).
  • Add the yeast and milk to the flour with your hands, before it becomes a dough add the butter into the mixture and combine.
  • Knead the dough for about 5 minutes until it is elastic and shiny. It may be easier to make this with a food mixer and dough hook attachment but unfortunately I do not have one so I had to resort to good old fashioned muscle power! 
  • Cover dough with cling film and let it rest in a warm place until it doubles in size.
  • Knead the dough again for 5 minutes and then roll into an oblong shape (see chocolate brioche method photo) which will fit your tin in length.
  • Crumble or slice the blued cheese and lay across the dough.
  • Sprinkle herbs across the whole dough.
  • Roll the dough up loosely length ways (see chocolate brioche method photo) and put into a kugelhof cake tin for the round form. You can also use a normal loaf tin but if the tins are small you may need two.
  • Keep the dough in a warm place covered with cling film until it has doubled in size (see chocolate brioche method photo)
  • Preheat the oven at 180 centigrade.
  • Bake for 30-35 minutes, if you tap the bread it should sound hollow.
  • Remove, unmold and let cool on a rack.
6 Comments Post a comment
  1. pepsakoy #

    Very Interesting..

    February 22, 2009
    • peasepudding #

      The blue cheese comes through well so you certainly have to like it! Of course you could experiment with a all kinds of savoury fillingl Thanks

      February 23, 2009
  2. This bread sounds great!

    March 4, 2009
    • peasepudding #

      Thanks, also very easy to make if you don’t mind waiting for the dough to rise!

      March 4, 2009
  3. Oh my deliciousness! Wow, this looks great!

    May 19, 2010

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