Blue cheese and walnut bread with celery and apple salad

By: Lesley Waters

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This recipe is classed as intermediate

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Prep time:
20 mins
Cook time:
40 mins
Serves:
4

Choose a top quality British cheese for Lesley Water's deliciously fresh Ploughman's lunch, served with a crunchy celery and red apple salad

Ingredients

  • 225g wholemeal flour
  • 225g plain flour
  • 1 tsp Bicarbonate of soda
  • 1 tsp Salt
  • 1 tsp caster sugar
  • 1/2 tsp cracked black pepper
  • 25g Butter, melted
  • 300ml Milk
  • 2 tsp cream of tartar
  • 225g Shopshire blue, blue vinney or Stilton cheese, roughly crumbled
  • 85g walnut pieces, lightly toasted

For the celery salad

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Method

1. Preheat the oven to 190C/gas mark 5.

2. For the bread, sift the flours, bicarbonate of soda, salt, sugar and pepper into a large bowl.

3. Combine the melted butter with the milk. Make a well in the dry ingredients, pour in the liquid and, using your hands, mix to a soft dough. Add the cheese and walnuts and gently knead to combine.

4. Turn out onto a floured surface and shape into a rough oval, about 5cm thick. Place on a floured baking sheet and, using a sharp knife, slash the bread on the diagonal 3 times.

5. Dust with a little extra flour and bake for 40 minutes - the bread should be a golden brown colour and sound hollow when tapped. Leave to cool on a wire rack for 20 minutes.

6. For the celery salad, combine all the salad ingredients and season with black pepper. Transfer to a serving bowl.

7. Cut the bread into thick chunks and serve with the salad. If you're feeling indulgent, add an extra slab of blue cheese.

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