Today I am going to bake up Bluecheese Pullapart Loaves. Some people call it Bleu Cheese. I developed this recipe for sourdough, but I have memories of commercial yeast pullapart loaves my mother made when I was a child. I put the ingredients into the mixer, mixed just enough to bring the dough together minus the salt, and let rest for 15 minutes (autolysis).
After resting, I added one more cup of flour. The dough is now smoother:
I let the dough raise four hours and since it was a smaller batch than half of the bowl, it was certainly doubled:
I poured out the dough, added the salt, and kneaded into a ball. Then I let the dough rest for five minutes. At that time I rolled out a rectangle and brushed on butter :
I cut the rectangle into 16 pieces and sprinkled on about 5 ounces of crumbled blue cheese:
Using the pastry cutter, stack up each row of four and put the stack into the bread pan:
When you are done placing all of the stacks into the bread pan it should look like this:
This recipe made two loaves:
Here they are baked:
The crumb looks velvety and it is because it is covered with butter but there is a fine holey crumb when you tear a piece open. Well there you have it, my Sourdough Bluecheese Pullapart loaves.
I wish you wouldn’t dangle these tempting goodies in front of me all the time, I keep slobbering on my keyboard.
Bill
Oh this is sensational!
I second Bill’s comments … sourdough, blue cheese … oh heaven!
Carol
Let’s try feta! (goat cheese) OMG I’m going to have DREAMS about this tonight! ;P
I love You, and I love your Loaf…
Is this recipe in your books? I’m still on book 1 “Beginning Sourdough” Haven’t made “The First Loaf” but this looks like something I could handle. Please, please tell me this is in one of the books! I LOVE blue cheese!
TOm
http://www.northwestsourdough.com/ebook/Contents.pdf
If you look in the above link you will find the contents to the whole book. The Blue Cheese Pull Apart loaf is in the third book (second part)under Specialty Recipes. Enjoy!