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.

Picnic Plait.

So as promised in yesterday’s blog, I will now give you the recipe for the Picnic Loaf which I made over the weekend. I got this recipe out of book Bread Making by Ruth Clemens. She makes everything really quite simple and you can see her blog over here. This recipe is not on her blog, but I am it is her recipe! There is also a cheats way to make it, which I will share at the end of the blog!

Recipe for Picnic Plait:

Ingredients:

Pre-Ferment

  • 100g (3 1/2oz) strong white bread flour
  • 2tsp fast action dry yeast
  • 125ml/125g (4 1/2fl oz / 4 1/2 oz) water, cold.

Dough

  • 200g (7oz) strong white bread flour
  • 1 tsp salt
  • 1 tsp mustard powder
  • 1 tsp caster (superfine) sugar
  • 1 large egg

Filling

  • 125 g (4 1/2 oz) (4-5) slices of thick cut roast ham (I used thin sliced ham and about 10 slices and it was fine!)
  • 75g (2 3/4 oz) cherry tomatoes quartered (I used normal vine tomatoes and just sliced them and it was fine!)
  • 75 g (2 3/4 oz) mozzarella (I used cheddar grated and it was fine!)
  • Small handful of basil leaves (or chives or other herb – your choice).

Glaze

  • 1 egg beaten.

Tip: You can make up your own filling for this recipe to suit your own taste, so if you are vegetarian, then you don’t need the ham. All you need to remember is to balance the dry ingredients with the wet ones, otherwise you will end up with a soggy dough.

Method:

Step 1.

Mix together the preferment ingredients in a bowl and cover with cling film and allow to develop for at least 4 hours or overnight in a cool kitchen or in the fridge. Once developed the preferment should be bubbly and have increased in volume. My fridge is quite cold so it didn’t develop as well as perhaps it should’ve done, all I did was left out of the fridge for about and 1 hour and it developed nicely, so don’t worry if it doesn’t look like it is working!

Step 2.

Add all dough ingredients to the pre-ferment and mix it into a rough dough. Tip out of the bowl and then knead it on a smooth work surface for about 10 minutes until smooth.  Transfer the dough to a lightly oil bowl (I used olive oil), cover with cling film or a shower cap and allow to rise for 1 1/2 hours or until doubled in size.

After kneading and about to rest for 1 1/2 hours.

After kneading and about to rest for 1 1/2 hours.

Step 3.

Once the dough has doubled in size turn it out onto a work surface (there is no need to oil or flour the surface to prevent it from sticking as it will be a little oily from the bowl). Gently roll it out into a 30cm x 30cm square (I didn’t manage to do this so it was a bit oblong, but that is fine!). Then gently press a finger at the bottom edge of the dough to mark the square or oblong into thirds.

Step 4.

You now need to fill the plait, so in the middle section which you have marked out, you need to use half the ham or filling of your choice to cover this section (before I laid down the ham, I actually put a layer of homemade chilli sauce, you could use ketchup or pesto or bbq sauce if you wanted, or leave it plain!) then scatter over the tomatoes, cheese and basil leaves (or whatever herbs you are using) before covering with the sliced ham. It should now look something like this –

Middle Section Filled

Middle Section Filled

Step 5.

You now need to make vertical cuts at the top and bottom of the dough so that the central sections form flaps that will be folded in later. Now make diagonal cuts at a 45 degree angle from the top corner of the dough to the filling on each side. The should be about 2.5cm (1 inch) apart. Cut away the two triangles at the very top and the bottom of each side. It should look something like this –

Plaits cut and triangles removed.

Plaits cut and triangles removed.

 

Step 6.

It is now ready to be plaited. Fold the flaps at the top and the bottom down over the filling. Then take the top strip of the dough from the left and fold it diagonally over the filling. Then fold in the strip from the right and overlap. Repeat the plaiting all the way down, one from the left one from the right and you should end up with something looking similar to this –

The finished plaited loaf waiting to prove.

The finished plaited loaf waiting to prove.

Carry on plaiting until all down and once finished tuck the straps underneath the loaf (I must admit that I had put slightly too much filling so it didn’t quite end up going all the way round to seal in the filling). Once this is done and you are happy with it (don’t worry if there are slight gaps, this is fine and doesn’t affect the finished product!) Gently pick it up and transfer the loaf to a baking tray lined with greaseproof paper, use both hands to support the plait otherwise it is liable to break up. Looking like this –

Ready for final prove.

Ready for final prove.

Step 7.

You then cover the plait with a clean dish towel and place it in a warm spot to puff and double in size (I left mine for about 30 mins, to be honest, it probably could’ve been left for longer, but if it looks like it has risen and doubled in size then you are ready to go!) Preheat your oven to 180 oC(fan)/200oC/400oF/Gas Mark 6. When the plait has risen brush all over with beaten egg and bake in the preheated oven for 25 minutes until golden all over. (I chose to use the normal oven without the fan as I didn’t want the paper blowing everywhere!). Transfer to a wire rack and allow to cool completely.

You should hopefully have something which looks like this –

2013-07-19 16.48.40

 

As you can see, I used the left over triangle to make a little snack with some cheese and chilli sauce!

As my plaits weren’t completely sealed, some of my cheese did melt out, but to be honest, it didn’t detract from the flavour as there was still some cheese in there and it didn’t affect the integrity of the bake. Once it has cooled completely you can then cover with a tea towel and take it on your picnic where you can wow your guests by cutting it open in front of them!

It should hopefully look like this inside –

Sliced and ready to be eaten!

Sliced and ready to be eaten!

I do hope that you enjoy making this – it really is not a difficult as it appears and the end result is amazing! I will definitely be making it again!

As promised, below is a link for a really simple picnic loaf where you can just essentially buy the bread already made and use a variety of fillings. Please note that I haven’t tried this recipe but am sharing it with you to give you an option.

I took this loaf recipe from Jacqueline Meldrum on her blog . Click here for the recipe for the stuffed picnic loaf option.

I will confess to not having made this, but I thought you all would appreciate an option for those days when you are not in the mood t bake!

Happy baking and have a good week.

Cheers

Deon