I came up with this bread while stroking my waxed mustache and admiring my man bun. It’s a hipster thing. You don’t have to be a hipster to make it, but you really ought to like blue cheese.
The instructions say to: Turn the dough out onto a lightly oiled work surface. With the heel of your hand, flatten the dough to a 15-inch square. Sprinkle with the cheese. Starting from the edges, begin rolling the the dough toward the center (doesn’t have to look pretty – I kind of folded and pressed, folded and pressed, etc.). When you get to the center, turn the dough over and set on a parchment paper-lined baking sheet.
This will make a sort of wreath ball. When you turn the dough over, you’ll see that the blue cheese is bulging out, but not crumbling out – less mess this way.
Hey, want to learn about milk stout? Of course you do…

Milk Stout Blue Cheese Bread
Ingredients
- 1 scant tablespoon (or 1 ¼-ounce package) active dry yeast
- 1 cup warm milk stout about 110 degrees
- 2 tablespoons granulated sugar
- 2 tablespoons soft butter
- 1 teaspoon salt
- 1 egg slightly beaten
- 1 cup spelt flour
- 2-3 cups unbleached flour
- 1 cup crumbled blue cheese
Instructions
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In a large bowl, stir yeast into stout to soften. Add sugar, butter, salt, egg, spelt flour, and 1 cup flour. Beat vigorously for two minutes.
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Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
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Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
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Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
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Turn the dough out onto a lightly oiled work surface. With the heel of your hand, flatten the dough to a 15-inch square. Sprinkle with the cheese. Starting from the edges, begin rolling the the dough toward the center (doesn't have to look pretty - I kind of folded and pressed, folded and pressed, etc.). When you get to the center, turn the dough over and set on a parchment paper-lined baking sheet. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
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About 10 minutes before baking, preheat oven to 375 degrees.
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Before you put the bread in the oven, slice the top of the loaf while thinking of that one ex-boyfriend who was a real douche bag. Really lay into it - put a few deep gouges in there - but not too much. That would be disturbing.
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Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
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Immediately remove bread from pans and cool on a rack.