Tuesday 27 December 2016

Jalapeno and Cheese bread

Jalapeno and Cheese Loaf

Jalapeno and cheese loaf

For the Dough

Proofing the yeast:
In a bowl add 
a sachet of traditional active yeast (8gm/.30 ounce approx 1 tbsp)
1 tsp sugar
1/4 cup tepid warm water
Leave this for 10 minutes to rise and become into a thick pasty liquid.

In a mixer bowl
Sift 3 1/4 cup flour
1 tsp salt
1/2 cup sugar
The ready yeast
Add 1 /3  cup melted oil and butter mix-this must be warm and take half and half of both.
Add to this the fine zest of one large orange soaked in 1 cup of tepid warm water.
Mix with a dough hook or knead with your hands until soft, shiny, and smooth.
You may need to add another 1/4 cup flour or 1/4 cup water to make it balanced.
If the texture is too sticky  add flour; if it is too dry, add water.

Put it into a large glass bowl. Cover it with a tea-cloth and leave it in a warm, dry place like the oven-top or stove-top. After 1 hour, punch it down with your knuckles and re-cover, leaving it there for another hour.

After an hour, dust the table top with flour and roll out the dough to a large square.
11x11 inch/30x30cm approximate size

For the filling
1/2 cup cream
1 cup grated strong cheddar cheese
3 to 6 sliced jalapenos

Spoon the filling in the middle of the dough leaving the top and bottom folds empty
tuck the sides in and then fold down the top of the dough to cover the filling and place the bottom fold over the top one to seal.

Place in a well buttered loaf pan; sealed side down.
Brush the top of the dough with oil, butter or cream.

Bake the bread in a preheated oven of 200 C | 400 F for 35 minutes.


There are so many types of flour that you can get, and if you are fortunate enough to find it in your city, pick one that is unbleached. 
Sift the flour twice to make it fresh and light. 
Mix all the dry ingredients well before adding any of the liquid to prepare the dough. 

There are two types of yeast available: instant or rapid-rise yeast and active traditional yeast. I prefer the traditional one. To proof the yeast, add 1 tsp sugar and pour 1/4 cup of tepid warm water over it. Allow it to sit for 10 minutes and watch it bubble into a cup of pasty, dirty looking liquid. It is now ready to be used. If it fails to rise, do not add to the flour mix, as the bread will not rise. 

All recipes call for white sugar, but I generally bake with brown, and so this recipe did have brown sugar only. 

To store and eat it, keep it covered in the refrigerator. Slice it with a sharp bread knife and toast it for a minute on each side in a hot skillet, turning once. A perfect way to eat over the week.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Niloufer's Kitchen : French Bistro 

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