Pumpkin and Colston Bassett Stilton Bread

Colston Bassett - Stilton & Pumpkin Bread 1

 

With the temperatures cooling and autumn swiftly approaching, we bring this warming, seasonal bread recipe developed by Stuart Collins at DocketRestaurant.com on behalf of Colston Bassett, globally acclaimed cheesemakers producing the finest Stilton and Shropshire Blue.

 

Pumpkin and Colston Bassett Stilton Bread

 Ingredients for the Bread:

  • 10g Fresh yeast
  • 75g Water, tepid
  • 135g Whole meal flour
  • 155g White bread flour
  • 100g Fermentation*
  • 80g Colston Bassett Blue cheese
  • 40g Pumpkin puree**
  • 70g Grated carrot
  • 3g Salt
  • 15g Pumpkin seedsMethod for Fermentation

*Fermentation

170g Fruit juice with high sugar content (such as apple, pineapple, pear or grapefruit)
280g White bread flour
15g Fresh yeast

**Pumpkin Puree

100g Cooking pumpkin Olive oil
Salt
Pepper

Place the fruit juice in a warm place for 3-4 days prior to making the bread.
When the fruit juice has fermented, place all the ingredients into a freestanding mixer and, using the dough hook attachment, mix on low speed for 7 minutes until a smooth silky dough has been achieved.
Leave the dough in a warm place for 24 hours. After this, the fermentation will be ready to use.

 

Method for the Pumpkin Puree:

Peel and cut the pumpkin into small chunks, lightly coat in olive oil and season with salt and pepper. Place on a tray and roast lightly with no color until soft. Once cooked, leave to cool slightly then place into a jug blender and blend until smooth.

 

Method for the Bread:

Add the yeast to the water to dissolve. In a freestanding mixer with a dough hook attachment, place the two flours, fermentation, blue cheese, pumpkin puree and grated carrot into the bowl. Pour in the yeast and water

and mix on a low speed for 5 minutes. Then add the salt and mix on a medium speed for a further 1 minute. Remove the dough from the mixer bowl and place into a clean bowl and cover with a damp cloth. Leave in a warm place until the dough has risen by two thirds its original size.
Heat the oven to 220°c/425°F/gas mark 7.

Knock back the dough and shape it into one large loaf, or two small boules. Place on a baking tray lined with parchment paper and sprinkle the pumpkin seeds over the bread. Cover the bread with a damp towel and leave until it has risen by two thirds its original size.
Bake for 40-45 minutes. Allow to cool on a wire rack before slicing.

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About Colston Bassett:

Operating as a farming co-operative, the milk sourced from local farms within a 1.5 mile of the Dairy in the Vale of Belvoir, Colston Bassett continues to make its cheese in the traditional way.

Each truckle is created by a highly skilled and dedicated team of experienced staff, using the recipes that have been handed down through the generations.

Renowned for its consistently excellent flavour, Colston Bassett is enjoyed by lovers of fine cheese all over the world. Find out more at www.colstonbassettdairy.com.

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