500g strong white bread flour, plus extra
for dusting
10g salt
10g instant yeast
30g unsalted butter, softened
320ml cool water
100g dried cranberries
150g Stilton, crumbled


Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter and three-quarters of the water and turn the mixture round with your fingers. Continue to add the remaining water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.

Tip the dough out onto a lightly floured surface and begin to knead. Keep kneading for five to 10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.

When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover with a tea towel and leave to rise until at least doubled in size – at least one hour, but it’s fine to leave it for two or even three hours.

Line a baking tray with baking parchment or silicone paper.

Tip your dough out onto a lightly floured surface. Without knocking it back, flatten it out with your hands, then roll out using a rolling pin into a rectangle, about 35 x 25cm. Turn the dough 90 degrees if necessary, so you have a long edge facing you. Sprinkle the cranberries and Stilton on top as evenly as you can. Roll the dough up from the closest edge into a sausage. Press along the seam to seal it.

Coil the sausage into a spiral and put it on the prepared baking tray.

Put the tray inside a clean plastic bag and leave to prove for one hour, or until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, heat your oven to 220C and put a roasting tray in the bottom to heat up.

When the dough is risen and feels light to the touch, fill the roasting tray with hot water and put the bread in the middle of the oven. Bake for 30 minutes or until the loaf sounds hollow when tapped on the base. Cool on a wire rack.

􀁥 How To Bake by Paul Hollywood is published by Bloomsbury, priced £20.

Available now.