Crusty Cheese & Chilli BreadI got the idea for this bread from several recipes I’ve seen for jalapeno cheese bread. I didn’t really use a recipe, but made it up using the quantities/methods of other bread recipes on the forum.
It was delicious and crusty, as I cooked it in a very hot cast iron pot. Whilst I could taste the chilli flavour there wasn’t any chilli heat , so I’ll have to make it again adding more chillies next time! The cheese flavour definitely came through.
Ingredients300g white baker’s flour
100g wholegrain spelt flour
100g grated cheddar cheese
1 small teaspoon salt
1 small teaspoon sugar
2 ½ teaspoons dry yeast
Fresh red chillies (to taste), chopped finely – I used 3 chillies, but next time I’ll use more
300g warm water (or more, if needed)
Method1. Place all ingredients (except water) into bowl and mix 5 seconds, speed 6.
2. Add water and knead
for 4 minutes.
3. Leave in bowl, place in a warm spot until it doubles in size (about an hour).
4. Tip dough onto a floured surface and knead slightly, shape into a ball and then roll lightly in semolina.
5. Place the ball of dough onto a large piece of baking paper and leave to rise again (I put mine into a mixing bowl about the same size as my cast iron pot, so it when it rose it was the shape I wanted).
6. Place your cast iron pot (lid on) into the oven and preheat to 220 degrees.
7. After 30 minutes, sprinkle the top of the dough with some extra flour and slash the top with a knife, carefully using oven gloves pick up the dough using the baking paper and place it into the pot, put the lid on and bake at 220 degrees for 30 minutes.
8. After 30 minutes take the lid of the pot and bake for another 15 minutes or so, until the bread is cooked.
Be careful the pot and lid will be very hot
