Apricot & Stilton Soda Bread

 

Apricot & Stilton Soda Bread 1

Don’t bake any old soda bread bake this, my Apricot & Stilton Soda Bread. Loaded with aged blue cheese and sweet, juicy apricots, the humble soda bread has taken an unusual upgrade.

Apricot & Stilton Soda Bread 2

I love cheese, any cheese, the smellier the better but when it comes to blue cheese I can’t contain myself, it’s packed full of flavour, it’s so creamy and smooth and has to be one of my favourite cheeses.

Apricot & Stilton Soda Bread 4

Cheese and bread are a natural pairing and I like dried fruits in bread a lot so I thought why not combine both. The sweetness of the apricots alongside the slight twangy-ness of the Stilton goes really well together.

Apricot & Stilton Soda Bread 5

If your new to bread baking then Soda Bread is a great bread to start with, there’s no kneading involved no waiting for it rise involved all you do is mix everything together, dump it onto the baking tray, shape it, bake it and eat it. How easy is that!! It’s also a great bread when your short on time and want the comfort of home-made, fresh bread.

Apricot & Stilton Soda Bread 6

The beauty of this bread is that you can eat it on its own, warm from the oven with butter and I’d go as far to say that it would make a lovely addition to a homemade bowl of soup as a normal soda bread would.

Apricot & Stilton Soda Bread 7

 

Apricot & Stilton Soda Bread

The easiest bread to make with a cheesy twist.

Course: Bread
Servings: 1 large loaf
Prep time: 15 min

Ingredients

  • 225 grams Wholegrain flour
  • 225 grams Plain flour
  • 1 tsp Bicarbonate of soda
  • 125 grams Stilton
  • 140 grams Dried apricots roughly chopped
  • 300 ml Buttermilk
  • 100 ml Milk

Instructions

  1. 1. Pre-heat the oven to 200C  and line a large baking tray with parchment paper, dust lightly with flour.

    2. In a large bowl whisk together both the flours and the bicarbonate of soda.

    3. Crumble in the stilton and add the apricots, give everything a stir and make a well in the centre. Pour in the buttermilk and milk and using a knife, stir everything together until it comes together.

    4. Turn out onto a lightly floured surface and quickly bring the dough together into a ball. Place on the baking tray and gently flatter, score a cross pattern on top and dust with more flour.

    5. Bake for 35-40 minutes or until golden brown and when the top the bottom it sounds hollow. Leave on the tray on a wire rack for 10 minutes before transferring to the wire rack to cool.

Notes

  • Recipe adapted from Sainsbury Magazine.
  • This is best eaten warm and on the day it's made but will keep for up to 2 days stored in an air-tight container.
  • Keep in a cool, dry place away from direct sunlight.

 

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