Three Cheese and Chilli Loaf
2016-08-17 03:20:32
Home made three cheese and chilli bread. One of my favorites. Once you start eating this you may never stop.
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Cook Time
45 min
Total Time
3 hr
Ingredients
- 650 g Strong White Flour
- 2tsp Salt (table salt is fine)
- 2tsp freshly milled black pepper
- 3tsp Chilli powder (I use mild but it’s up to you)
- 40g Parmesan Cheese
- 1 x 7 g sachet of easy action dried yeast
- 2tbsp Olive Oil
- 425ml Warm Water (so you can put your fingers in it without burning them off)
- 30g cheddar cheese
- 30g Gouda cheese
- 1 Fresh Red Chilli
Making the Dough
- Place the flour, salt, black pepper, chilli powder, yeast, parmesan cheese and oil into a large bowl and mix together using a wooden spatula or if you have one a Danish dough whisk. Add the warm water gradually, stirring as you go. Keep adding the water until you begin to form a nice dough that comes together and cleans the sides of the bowl.
Time to Knead
- Place the dough onto a floured surface and knead for 10 mins. I have found that kneading the bread vigorously or with just a little effort works just as well so no need to break a sweat doing it. Then again if you have some pent up anger or stress, go nuts. If you notice the dough sticking too much to your hands or the surface, add a little more flour, the dough will become less sticky as you knead but adding a little flour now and again will make it less stressful. The dough will eventually become smooth in your hands and you will notice it spring back when you touch it.
Let it Rise
- Oil the bowl you originally used to mix the ingredients (no need to make more washing up) and place the dough inside. Cover with cling film and find a nice warm area of the house to put it. I usually wrap my bowl in a blanket to give it warmth as my house is quite cold. Leave the dough for 1.5 hours until it has risen and doubled in size.
- Heat the oven to 200 degrees Celsius and place a metal sandwich tin on the bottom shelf.
Flavours and Fillings
- Now that the dough has doubled in size it is time to incorporate the cheese and chillies. Flatten out the dough a little and push the squares of cheese and bits of chilli into the dough. When you think there is enough fold the dough over on itself and knead lightly. Repeat this process until all of the ingredients are used or you are finding it hard to add anymore.
- Flour a metal tray to cover the bottom. Shape your dough into a rough oval and place it on the baking tray. Cover with a loose piece of cling film and leave it to rise again in a warm place for 30 minutes. Because the oven is now on you can leave it on the top.
- Flour the dough lightly brushing with your hand so the flour covers the top. Using a sharp knife or scissors score the top of the bread. You can be pretty basic with this if you want, if you are feeling adventurous try different patterns.
Bake that Bread
- Place the dough in the oven and half fill the sandwich tin with cold water. The water creates steam giving a more even and better textured bread loaf.
- Bake for 45 minutes until the bread makes a hollow sound when you tap it on the base.
- Once the bread is cooked and your house is smelling amazing, place the bread on a wire rack to cool.
- Take lots of pictures to show your friends because to be frank you have just created a pretty amazing home-made bread loaf.
Notes
- You can choose any cheese you prefer, I use these because I think it gives the best balanced flavour but experiment and let me know what you have tried.
That Ginger Bread Man http://thatgingerbreadman.com/breadblog/
