Blue Cheese Swirl Bread Recipe (2024)

I don't have a electric mixer, how long should I knead it for?

For those who don't like blue cheese, would feta work as well in this recipe?

Kneading time is more about how you want the dough to be rather afterwards rather than actual minutes, whether using a mixer or your hands. These instructions say knead "until smooth," which I take to mean the dough is elastic, smooth to the touch, and not sticky or tacky. It would be helpful for more detail so novice bakers can know what to look for.

Ditto, I live in a cool, drafty house but I have found a way to get bread to rise : Use your microwave was a proofing box ! Start by warming the empty space with 30-60 seconds of zapping, then place the dough in the microwave and let it rise, draft free. If you need to warm up some other food during in the rising time, it's OK to remove the proofing dough temporarily but get it back into that warm space ASAP.

It says that the 22" roll is 1 1/2 inches thick. You press the cheeses into the dough. You don't roll it up in the middle. Read the directions again. They're pretty clear.

I make this bread each year with some butternut squash soup to welcome Autumn.When rolling out the dough to fill with blue cheese, roll out longer than 22 inches. You need a thinner layer of dough surrounding the cheese. If you don't, when it is baked and rises, the blue cheese isn't evenly dispersed.You need to check the temperature. If you just go off the outside brown, you will have sections of raw dough. After the 30 minutes, I put on some foil on top and cook it for another 15.

I prepared this according to the recipe. My husband declared it a winner. It was easy to make and have ready for dinner. It helped to really press the bleu cheese into the dough log to prevent it from spilling out when rolling the log into the spiral. I used a 10” Lodge cast iron skillet. The cooking time was about 50 minutes to achieve to 195 degree temp.

This was great! Turned out I didn’t have enough blue cheese so added some parmigiana and pecorino romano in addition to the blue cheese. Following a suggestion, I also rolled it flat and put the cheese on top and then rolled into a log, then coil. Took about 50 minutes to get to 195 temp, but it was worth it! Reheating some for breakfast as I type! Will def make this again.

I’m a novice baker, but found this recipe to be accessible and delicious! I don’t have a stand mixer so I kneaded by hand. As others have noted, look for cues from the dough rather than adhering to a strict time. It took about 15 minutes of hand-kneading for my dough to feel smooth and elastic, not tacky and wet. Small tweaks - I added a little more salt to my bread and let it rise for an hour in the skillet. Also topped with a little extra blue cheese

Kneading time is more about how you want the dough to be afterwards rather than actual minutes, whether using a mixer or your hands. These instructions say knead "until smooth," which I take to mean the dough is elastic, smooth to the touch, and not sticky or tacky. It would be helpful for more detail so novice bakers can know what to look for.

Rather than rolling the dough into a log, may I suggest rolling the dough into a flat disk (like a pie crust), sprinkling with the crumbled blue cheese, then rolling with your hands into a log before coiling into your skillet or round cake tin. An easier & more usual method for preparing this type of “filled” bread.

My father developed a blue cheese roll in the 50’s and I have been making them since the 60s. Similar to this recipe but with an egg added to the dough. The dough is rolled into a large rectangle about 1/4 inch thick, then frozen blue cheese is grated over the surface. The rectangle is rolled into a diameter of about 2 inches, then sliced into 1” inch sections and baked. Freezing the blue cheese makes it easy to grate, and is much easier than working with wet crumbles.

I cut the recipe in half and it was plenty of bread for two. It was delicious and easy. I added cranberries and pumpkin seeds for extra texture. I rolled blue cheese inside the dough as well as pressing it on top which turned out great - you get better distribution of cheese this way. Another tip is to coil first before pressing the cheese on top making it easier to transfer to the skillet. Will be making this again!

Another method is to turn your oven to heat to 350 and let it pre heat for about 1 minute.. The oven will be warm but not warm enough to start cooking the bread. It's worked for me!

Great quick bread recipe. Imagine this would be tasty with parmesan as well. Next time will plan to make an even longer log to get a more exaggerated spiral shape.

A big hit at the party. It dries a bit after it cools, but overall easy and delicious.

In the shape suggested, it does take longer than 30-35 minutes. For me, it was closer to 45 minutes. The dough is basically a Parker House dough. You can definitely play with the shape and filling.

After the first rise I rolled out the dough into a rectangle about 6-8" x 22" and then scattered the blue cheese crumbles across the surface before rolling it up into a 22" long log - like a very long thin Swiss roll (jelly roll?). Then I made the spiral in the skillet and allowed it to rise and baked it according to the recipe. It worked well and I had no cheese bubbling over my oven.

This dough can be made easily in the food processor in less than a minute. Whirl dry ingredients together in processor bowl. Prepare wet ingredients as in recipe instructions, and add all at once to processor. Pulse several times to form a ball of dough. If dough is sticky, sprinkle with 1-2 tablespoons of flour and pulse again. Remove dough to bowl and continue as in recipe instructions. This very tender dough can be put to other uses such as loaves or dinner rolls.

In case anyone tries to make this gluten free, I just wanted to share my experience. I am not an experienced bread-baker, but I followed many notes. I replaced the flour with Bob's Redmill 1 for 1 Baking Flour which contains xanthum gum and I added an egg. The bread still came out sandy, dry, and just plain not yummy.

I have made this lovely morsel for years! I use sharp cheddar and incorporate fresh herbs. My kids call it the bomb!

Question, Does anyone have a recommended brand of bleu for this loaf? I'm having trouble finding one I like.

How would this be as rolls?

PLEASE say WHICH kosher salt - it does make a difference.

Would bread flour be good in this? Or make it too tough?

This note follows a successful bake netting excellent reviews from the resident head critic. My smaller version turned out really cute baked in an 8" enamel fry pan. Surprisingly good, made with Artisan bread flour from Hayden Mills, located in Cave Creek, AZ. Their wheat is grown locally. I took some liberties with the recipe, which included the seasonings added. Finally there was the formation of the swirl containing a generous distribution of some stellar Gorgonzola. Gorgeous result.

This was the first time I've ever made bread, and even I knew 30-35 minutes was way too short bake time for this. Mine needed about 50-55 minutes. Besides that, it was delicious and was a great accompaniment to several different meals.

Excellent! Will definitely make some variations on this. Did not bother with a skillet, used a cake pan.

I’m a novice baker, but found this recipe to be accessible and delicious! I don’t have a stand mixer so I kneaded by hand. As others have noted, look for cues from the dough rather than adhering to a strict time. It took about 15 minutes of hand-kneading for my dough to feel smooth and elastic, not tacky and wet. Small tweaks - I added a little more salt to my bread and let it rise for an hour in the skillet. Also topped with a little extra blue cheese

Delicious! It didn’t brown up at the End but tasted so wonderful I didn’t care. Very, very good. You won’t be disappointed.