Cheddar Cheese and Chilli Bread.

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)

Method:

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:

Chilli and Cheese dough

Ready for second rise

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.

So good we made two!

So good we made two!

Cheddar Cheese and Chilli

Cheddar Cheese and Chilli

Cheddar Cheese and Chilli Bread

Cheddar Cheese and Chilli Bread

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.

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Feta Cheese, Sundried Tomato and Oregano Bread.

So this week, I was looking at some of the blogs I follow and I came across a really interesting blog – http://fromagehomage.co.uk/ which is all about cheese. I am not sure about you, but I love cheese and my husband loves it too! So imagine my delight when I stumbled across this blog and I was even more delighted to see that every month they run a Cheese Please blog challenge where each month a different cheese is selected and then you come with a recipe using that cheese. So this month, was Feta, there were numerous things which I thought about for this, but decided to make bead in the end as it is something slightly different.

So that being said, here is my entry for the August’s Cheese Please blog challenge – Feta Cheese, Sundried Tomato and Oregano Bread. Big thank you to my wonderful husband for his assistance throughout, couldn’t have done it without him!

Equipment required:

  • 1 x Large mixing bowl
  • 1 x either proving basket, bread tin or simply a baking tray/stone
  • 1 x shower cap
  • 1 x dough scraper (or just use your hands!)

Recipe:

  • 500g Strong White Bread Flour (I used Stoneground Organic Flour from Stoates Flour – feel free to use whatever you normally use but make sure it is bread flour).
  • 17g Polenta (you can use Semolina)
  • 14g Fresh Yeast
  • 6g Salt
  • 260g Tepid Water
  • 40g Extra Virgin Olive Oil
  • 70g Sun Dried Tomatoes
  • 150g Feta Cheese Crumbled (I used Waitrose essential – you can use whatever you like as long as its feta!)
  • 1g Dried Oregano

Method:

  1. Firstly put the flour and the polenta in a big mixing bowl
    The Beginning

    The Beginning

  2. Then put the yeast in and coat it in the flour by crumbling it in the flour – you just need to coat it, don’t overwork it.
  3. Next add the salt, sundried tomatoes, oregano.
    Next stage

    Next stage

  4. Then add the water and olive oil. Mix together in the bowl until you have a rough dough like consistency in the bowl and then tip onto your work surface using your dough scraper or hands. (Don’t worry if there are bits left in the bowl, either scrape them out or leave them in.
  5. Check the time and knead for about 10 mins until you have an elastic quality and the surface is smooth. The dough should not be wet or sticking to your hands at this stage, it should be easy to work and should ease back when you stretch it out.
  6. Using your hands flatten out the dough into a rectangular shape – something like this –

Dough

6. Then sprinkle the feta cheese over it and start to roll it up from the one side – should look like this –

Feta is being incorporated

7. Once rolled up, flatten it out again and repeat the process until you have incorporated all the feta cheese. Once you are finished, it should look something like this –

Ready for first proving.

8. You can then put it back into the same mixing bowl that you used and then cover it with a shower cap (if you don’t have a shower cap, use cling film!) –

Proving in bowl with shower cap

9. Set your time for 45 mins to 1 hour (depending on the weather – if warmer towards 45 min mark, if cooler, towards the hour mark). After you have let it prove then it should’ve doubled in size and look something like this –

Doubled in size - ready for stage two.

10. You then gently flatten it down with the knuckles of your hand so that you knock the air out. Now you need to pull out a section and fold it back into the middle and you need to do this all the way round the dough on your work surface – the next sequence of photos will give you an idea –

Stretching out 1

Stretching out 2

11. Once this is done and all the sides are folded in, carefully turn it over and shape it into the size of the tin/proving basket or whatever you are using (do this gently and don’t make it the full size, as it will rise again – so at this stage it will look like this –

Shaping for second proving

12. Carefully place it in the bread tin/proving basket and cover with the shower cap (make sure that you make it into a pyramid shape so that it is not flat as the bread will stick to it and you don’t want that! If no shower cap, at this stage use a plastic shopping bag – not cling film!).Shaped and in the tin.

With shower cap.

13. Set your timer for 45 mins, check that it has risen and if so, turn your oven onto 220 Degrees (*Top Tip – if you have a fan, don’t use it as it doesn’t distribute the heat evenly and you don’t get a nice bake, so just a normal none fan assisted oven). Set the timer now for 10 mins (purely to allow the oven to get hot. When the time goes, you should have a loaf that looks like this –

At the end of second proving

14. You then need to carefully using a VERY sharp knife or carefully using a razor blade make between 3 to 6 slices over the top of the bread – like this –

Sliced across the top.

I sliced it 6 times, you can slice it 3 or however many you feel and in any shape/design you like!

14. You then spray it with some olive oil and sprinkle the top with dried oregano – should look something like this –

Sprinkled with Oregano and Sprayed with Olive Oil

15. Pop the bread in the oven and bake it in the oven for 37 mins. You will be able to tell that it is done by when you take it out the oven, tap it lightly on the bottom of the loaf (be careful as it is hot!) and it should sound hollow. Your loaf at this stage should look like this – Looks good hey?! 😉 Your kitchen at this stage should smell awesome! That wonderful Mediterranean herby smell! Mmmmm!

The finished baked Feta, Sundried Tomato and Oregano Loaf

16. Leave to cool on a wire rack (don’t cut into it no matter how good it smells!) and once cool cut into it and enjoy – I made this in the evening and once it was cooled down put a clean dish towel over it to protect it until I came to eat it the next morning – this will help to retain the crust on it.

17. This is what it looks like cut into –

The sliced loaf - gorgeous crumb and texture.

Pop into a toaster or put some butter and your topping of choice on it and enjoy – I used avocado.

I am entering this recipe into the August’s Cheese Please! Recipe Challenge.