500g Shipton Mill Organic Light Malthouse Flour
10g salt, 50ml olive oil, 20g semolina
10g dried yeast, 320ml water - warm
100g dried cranberries, 100g chopped walnuts
100g grated Stilton cheese
In a large bowl (or mixer bowl if using a dough hook) add flour, salt, olive oil and yeast. Pour in water and mix together to combine ingredients.
Then either knead for 6 minutes by hand or with dough hook.
For the first rise put dough back in bowl and cover. The first rise can take an hour in a warm place or can be left overnight in a fridge or cool place in winter.
Add the cranberries, walnuts and stilton cheese.
Knock back and put into greased 1lb tins, cover with a tea towel and leave to rise until doubled in size.
Bake in a preheated oven 220C/425F/Gas 7 - check after 20 minutes. Take out of tin and finish in oven for a further 5 minutes.
Leave to cool on a wired tray.