Twisted Bread Stuffed with Shallot Confit and Blue Cheese
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • 2 teaspoons instant dry yeast
  • ½ cup milk, warmed to 110 degrees
  • ¼-1/2 cup water, warmed to 110 degrees
  • 3 cups all purpose flour
  • 1¼ teaspoons Kosher salt
  • 1 large egg, whisked
  • 3 tablespoons olive oil
  • 2 6 ounce jars Quince & Apple's Shallot Confit with Red Wine
  • ½ cup kalamata olives, chopped
  • ¾ cup blue cheese, crumbled
Instructions
  1. Fit a stand mixer with a dough hook. Add flour, yeast, milk, ¼ cup of water, salt, egg, and olive oil to bowl. Knead dough until it comes together, about 5 minutes, adding a splash more water at a time if it's too dry. Finish kneading by hand. Transfer dough to a lightly greased bowl and cover. Place in a warm place to rise for about 60-75 minutes, until it's about doubled in size.
  2. Once dough has doubled, punch down slightly to deflate. Roll dough to a 8 by 20 inch rectangle on parchment paper. Spread shallot confit evenly on the dough, staying about ½ an inch away from the edges. Next, sprinkle olives on top, followed by blue cheese.
  3. Starting from the long end, roll dough into a log. Pinch edges shut to seal. Transfer parchment paper to a baking sheet and place log in the center with the seam side down.
  4. Starting about ½ inch from one end of the log, use a knife to cut a slit about 1 inch deep down the length of the log, ending about ½ inch from the other end. Twist the log into an S shape and tuck the ends underneath the center of the log and pinch. Cover and let rise for another 45 minutes.
  5. Meanwhile, preheat the oven to 350F. Once bread has risen, bake for 30-45 minutes, until bread is nicely browned and cheese is bubbly. Let cool slightly before cutting.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2017/12/06/twisted-bread-stuffed-shallot-confit-blue-cheese/