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 rd 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 1/4th cup flour or 1/4 cup water to make it balance.
If the texture is too sticky  add flour, if it is to dry add water. 

Put into a large glass bowl. Cover it with a tea-cloth and leave in a dry warm place like the oven-top/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.
Approximate size of 11x11 inches/30x30cm

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 400F/205C degrees 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 commonly available. Instant or rapid rise, and  active traditional. 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 see it bubble into a cup of pasty dirty looking liquid. It is now ready to use. 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, keep it covered in the refrigerator. Slice with a sharp bread knife and heat it on a hot skillet to toast for a minute on each side; turning it once. 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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