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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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In a standing mixer fitted with a paddle attachment, cream together butter, sugar and salt. Mix until pale and fluffy. Stir in flour. Crumble Stilton together with nuts and mix into flour mixture just until blended. Turn dough out onto a lightly floured work surface. Gather it into a ball, then cut it into two and form each half into a log about 1 1/2 inches (4 cm) wide by 9 inches (23 cm) long. Wrap in plastic and chill in the refrigerator for at least 1 hour. When you're ready to bake the shortbread, preheat oven to 325 degreesF (160 degreesC). Line two baking sheets with parchment paper or silicone liners. Slice dough into discs that are at least 1/4 inch and up to 1/2 inch thick (1.5 to 1 cm). Place the rounds on baking sheets, leaving at least an inch between them. Bake shortbread for about 20 minutes or until edges are golden. Makes about 3 dozen cookies.