So, it’s been awhile…
…..apologies for that, I have been busy with my parents coming to stay, getting a new website built and most importantly of all, going on holiday and having a blessing celebration with my lovely husband. I had such fun and ate soo much yummy Greek food, that I do believe I probably gained some weight, but I guess that is what holiday’s are for.
As I was going away for most of September, I was unsure of where or not I would be able to take part in this month’s Cheese Please challenge over on the wonderful Fromage Homage, however, when we got back from holiday, as per usual there was no bread, or anything in the fridge (apart from a wonderful meal cooked by a friend of ours who was staying over), so yesterday, myself and my partner were wondering what type of bread to make and so we decided to make Cheddar Cheese and Chilli bread, which ties in neatly with this months challenge.
You will see from my previous post for the cheese please challenge when I entered the Feta, Oregano and Sundried tomato into the August Cheese Please challenge that I went into more details and had more photos, so for guidance on how to knead the bread and when to add the cheese extra and how, please see that post, which you can find by simply clicking here.
Now for the recipe –
Chilli and Cheddar Cheese Bread:
- 500g Strong White Bread Flour (you could also use 250g Strong wholemeal and 250g Strong white).
- 17g Polenta (or Semolina)
- 14g Fresh Yeast
- 6g Salt
- 300g tepid water (if using fresh chillies, put those in before the water and then deduct the amount they weigh from the total water)
- 50g olive oil
- 5 or 6 fresh red chillies OR 15g of dried chilli flakes. You should add the amount of chilli you are comfortable with, if you don’t like chilli, then add less, but if you like, add more, but do add some as you need the flavour.
- 150g Cheddar Cheese (any brand will do)
1. Put flour, and polenta into a big mixing bowl, add the fresh yeast and crumble it into the mix.
2. Add the salt, fresh chilli (or dried if using) and give it a mix around so all the ingredients are combined.
3. Add the water and olive oil and combine in the bowl under a rough dough is formed.
4. Tip the dough out onto a clean surface and then knead for ten minutes until the gluten has started to work and the dough is nice and stretchy as per the images in my previous post here. At this point you want to add the cheddar cheese as you would the feta cheese in the previous post.
5. Shape the dough into a rough ball and return to the bowl, cover with a shower cap or clingfilm and set aside in a warm place for an hour.
6. After an hour the dough should have doubled in size, if it hasn’t this could be due to a particularly cold day so maybe give it a bit more time.
7. Tip the dough out and then knock back the air gently. Then flatten out on the clean surface before stretching out the dough and folding it back onto itself, again, if unsure of how to do this look back to this post. Once this is done, gently turn the dough over and shape it into the size or shape of the tin that you are using, or free form if that is how you wish to style it. I used a loaf tin for mine as we like the shape of our bread to be in a loaf. Should look something like below:
8. Cover with the shower cap and set aside for 45 minutes, after which time check that it has risen to your liking, if so switch your oven onto 220 degrees C non fan, set your timer for a further 10 minutes to check if the oven is ready.
9. If oven is ready, remove the shower cap, slice the bread in 2 or 3 places using a sharp knife to let the air out (if you forget, its not a drama!) and gently place in the oven for 37 minutes.
10. Remove from tin and place on a cooling rack and allow to cool. TOP TIP – to check bread is ready gently tap the bottom of the bread and if it is ready it will sound hollow.
11. Once the bread has cooled sufficiently, then either slice it open to eat it, or put a clean tea cloth over it to allow it to return the crust and eat when you like. To help it last longer, you can freeze it or store it in a plastic bag.
Enjoy and I hope you try this sometime, it is a firm favourite in our house!
I am entering this recipe and blog post in to September’s Cheese, Please! Cheddar Challenge.