Imagine a bread that's not just a side dish, but a culinary adventure that tantalizes your taste buds with every single slice! This Port and Blue Cheese Bread is a gourmet masterpiece that transforms ordinary baking into an extraordinary gastronomic experience. Combining the rich, complex notes of port wine with the bold, creamy punch of blue cheese, this bread is about to become your new obsession in the kitchen. Whether you're a seasoned baker or a curious food enthusiast, this recipe promises to elevate your bread-making skills and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1/2 cup blue cheese, crumbled
- 1/2 cup port wine
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet active dry yeast
- 1 cup warm water
Instructions
- In a small bowl, dissolve the active dry yeast in warm water (around 110°F). Add sugar and let sit for 5-10 minutes until the mixture becomes foamy and active.
- In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the dry ingredients.
- Pour the activated yeast mixture and port wine into the well. Mix with a wooden spoon or spatula until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth and elastic, with a slight tackiness.
- Gently fold the crumbled blue cheese into the dough, ensuring it is evenly distributed throughout.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until the dough has doubled in size.
- Punch down the risen dough and shape it into a loaf. Place in a greased 9x5 inch loaf pan.
- Cover the loaf and let it rise again for 30-45 minutes until it has risen just above the rim of the pan.
- Preheat the oven to 375°F (190°C) during the final rise.
- Bake the bread for 40-45 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Temperature Matters: Ensure your yeast activation water is precisely between 105-110°F. Too hot will kill the yeast, too cool won't activate it.
- Cheese Distribution: When folding blue cheese into the dough, break it into small, even crumbles to ensure consistent flavor in every bite.
- Rising Environment: Choose a warm, draft-free spot like near a preheating oven or inside an unheated oven with the light on for optimal dough rising.
- Moisture Check: The dough should be slightly tacky but not sticky. Add flour sparingly during kneading to maintain the right texture.
- Crust Perfection: For a glossier crust, you can brush the top with an egg wash before baking.
- Cooling Technique: Always let the bread cool completely before slicing to allow the internal structure to set and prevent gummy texture.
- Storage Tip: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain freshness for up to 3-4 days.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 6g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 15mg
