In a large bowl, combine water, yeast, sugar, salt, olive oil, and pepper. Let sit five minutes. Stir in the first cup of flour with a heavy spoon. Add the crumbled blue cheese. Add more flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again before dividing in half. With floured hands, shape dough into two rustic-style loaves and place on a greased pan.

When making rustic-style loaves, I only give them a few minutes to relax as I pre-heat the oven then they go right in. They hold shape better, and rise in the oven. Be sure to use a knife to slash the bread to prevent cracking in the oven.

Bake for 25 minutes in a preheated 350-degree oven. Makes two loaves just right for supper size!