Roquefort, sauternes and raisin bread

Roquefort, sauternes and raisin bread

How to Cook Bread
1 large loaf
Peter Cassidy

This bread delivers compatible foods – bread, cheese, fruit and wine – all in one hit. The soft texture and buttery flavour of brioche dough is perfect for the fruit and cheese to sink into, though an enriched white bread dough also works well, for a less rich result. Simply tear the bread into chunks and serve with a plate of good charcuterie, such as Serrano or Bayonne ham, and a carafe of red wine.


Quantity Ingredient
1 quantity Brioche, dough only
100g plump, golden raisins
100ml sauternes or another pale dessert wine
150g mascarpone cheese
170g roquefort cheese
butter, to grease
flour, to dust
freshly ground black pepper


  1. Make the brioche dough.
  2. While the dough is chilling, put the raisins and wine in a small saucepan over a low heat and slowly bring to the boil. Remove from the heat and leave to cool in the pan.
  3. Put the mascarpone in a small bowl and season well with black pepper. Roughly crumble the Roquefort, discarding any rind. Heat the oven to 200°C.
  4. Grease a large baking tray generously with butter, then dust it lightly with flour. Place the brioche dough on the baking tray and, using a rolling pin or floured hands, roll or pat it out to a rough oval shape, about 24 x 20cm. The finished loaf should have a natural form, so there’s no need to be too precise about the shape and size, just make sure it’s big enough to hold the topping. Leave to relax for 15 minutes.
  5. Dip the fingertips of one hand into a little flour to prevent them from sticking, and make deep indentations all over the surface of the dough, creating little pockets.
  6. Spread the mascarpone over the dough, gently pushing it into the pockets and leaving a clear border of about 2cm all round.
  7. Using a slotted spoon, remove the raisins from the pan, reserving the wine, and scatter them over the mascarpone, tucking them into the pockets where possible. Top the dough with the Roquefort, ensuring that it is evenly distributed, and spoon over the reserved wine. The topping will look quite wet at this stage, but the moisture will sink into the dough as it cooks, infusing it with flavour.
  8. Bake in the top third of the oven for 20 minutes, then lower the oven setting to 180°C and continue to cook for a further 10–15 minutes until golden, cooked through and the topping is bubbling and just beginning to caramelise. Transfer to a wire rack and leave to cool slightly. Serve warm or at room temperature.


  • Try other fruit and cheese combinations, such as dried or fresh figs with Gorgonzola, Medjool dates with dolcelatte, or thickly sliced, juicy peaches with salty feta.
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