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Bread with cheese and cranberries

by Ada Parisi
5 min read

Bread with cheese and cranberries: Today yet another bread 'tasty', This time a soft dough d white flour with seasoned pecorino cheese seeds and cranberries, made crisp by a sprinkling of semolina. I did it during the Christmas holidays and went literally steals: slice after slice they ate everything in just a few days. Locked in a freezing bag you keep in the long, and you can also freeze and thaw in the oven at 100 degrees for 15 minutes. I gave it a spiral shape, but you can make it even rolls or loaves. If you like strong flavors, You can also do this with stilton or gorgonzola piccante, as in the original recipe, taken from the book the magic of Paul Hollywood, a phenomenal ' Baker’ English.


  • 500 grams of strong white flour
  • 10 grams of salt
  • 10 grams of dried Brewer's yeast
  • 30 grams soft butter
  • 320 milliliters of cold mineral water
  • 100 grams dried cranberries
  • olive oil for greasing the work plan
  • 160 grams of Pdo pecorino cheese into chunks
  • semolina enough to sprinkle the bread

Pour into a bowl the flour, Add the salt and other dry yeast. Add the butter in small pieces, pour the water and knead. Once you've got a compact mass, place it on lightly greased work surface and knead for 10 minutes, until the dough will be smooth, smooth and shiny. Then put it in a large mixing bowl, cover with cling film and leave to rise in a warm place for at least 3 hours, until doubled in volume.

Line a baking pan with parchment paper. Transfer the dough on the work surface and roll it out into a rectangle measuring 35 to 25 centimetres, using a rolling pin. Top blueberries dehydrated and the pieces of pecorino cheese and roll up the dough like a strudel. Then roll it on the work surface so that it is homogeneous in size and roll it up on itself in a spiral shape. Transfer the bread on a baking sheet and cover it with plastic wrap. Make it rise for at least an hour in a warm place.

Preheat oven to 220 degrees static: When bread will be doubled in volume, Sprinkle with semolina and bake in preheated oven for 30 minutes, putting it in the oven for the first 15 minutes a bowl with water so that steam. Remove from oven and cool on a wire rack.

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Catherine March 24, 2014 - 11:12

Congratulations for the wonderful recipe
a question
can I replace the cube with the sourdough yeast?

Sicilians creative in the kitchen March 24, 2014 - 11:16

Hello Catherine, welcome! Of course you can! I still hadn't prepared when my sourdough but also I want to do it again with that! I would put on a hundred and fifty grams of mother on 500 of flour but let me know what you think, I'm not an expert in equivalences…

Anna March 24, 2014 - 10:49

That smell comes!
Always on time, always great and fantastic.
You say, eat it with fresh broad beans?
To try. Kisses Anna

Sicilians creative in the kitchen March 24, 2014 - 11:17

I say that your idea and’ brilliant, I saw just Saturday, the first beans to market!

An Lullaby 22 March 2014 - 21:00

But this is a real treat 😀 A beautiful idea and I would be very curious to taste this combination, but I suppose it's delicious because the Blueberry definitely gives freshness to the pecorino ^_^ Wow!

Vale 22 March 2014 - 08:03

I find it very beautiful spiral shape and then filling with cheese and cranberries.. I like your retelling with gorgonzola cheese rather than see him better paired with fruit!! I think it is so good to eat like a croissant that I believe is over quickly!!:)


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