Bread is a universal food that is deeply ingrained in cultures around the world. It is often considered a staple, and represents the love of food. There are countless varieties of bread, made with different ingredients and presented in a variety of delicious ways. The jalapeño and cheddar spiral loaf is a particularly fun and tasty bread to bake. Its unique combination of ingredients, including one of the most flavorful peppers, make it an excellent choice for snack boards or as a side dish at a barbecue.
JALAPEÑO AND CHEDDAR SPIRAL LOAF SUGGESTIONS
When making bread with ingredients that contain moisture, it is important to ensure that the dough is light. This can be achieved by kneading the dough by hand to develop gluten, or by using a stand mixer with a hook attachment. The addition of jalapeño pepper juice to the dough adds flavor without making the bread too spicy. To further control the level of heat, the seeds can be removed from the chilli slices.
This loaf can be easily broken off into rolls and served alongside delicious barbecue meats. A great bread is always an essential component of any barbecue, and the jalapeño and cheddar spiral loaf is a unique and exciting option to try.
JALAPEÑO AND CHEDDAR SPIRAL LOAF RECIPE
Course: Snacks
Cuisine: Global
Difficulty: Easy
Prep time: 30 minutes
Cooking time: 40 minutes
INGREDIENTS
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500 g bread flour
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15 g yeast (fresh is preferable)
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10 g salt
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50 g olive oil
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220 g water (warm)
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130 g pickled jalapeños (chopped)
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100 g jalapeño juice (can be replaced with water)
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140 g mature cheddar
METHOD
- To start, preheat your oven to 260°C. This will help to heat the room and provide a good environment for proving the dough.
- In a mixing bowl, combine the flour and yeast.
- If you’re using fresh yeast, be sure to rub it in until it’s crumbly.
- Next, add water, Jalapeño juice, olive oil, and salt.
- Mix the ingredients well for about 3 minutes until a dough starts to form.
- Transfer the dough onto your work surface, making sure not to add any extra flour.
- You can use a rounded edged scraper to help you push all the sides of the dough under to create a circular shape.
- Knead the dough for 8 minutes to activate the gluten and make your bread more elastic.
- Avoid adding extra flour as this will change the density of the bread.
- Use the scraper to tuck the dough under itself and clean up any mix left on the counter.
- Sprinkle some flour at the bottom of your mixing bowl and place your dough in it.
- Cover it with a cloth and let it rest for an hour.
- After that, sprinkle some flour on your counter and turn out your dough using the scraper. The dough should now be lighter and fuller.
- Gently work the dough out from the center with your fingertips to create an even rectangle.
- Brush the dough with olive oil and add jalapeños and cheddar evenly over it.
- Roll the dough up like a roulade or mini Swiss roll and cut it into 5cm slices with a sharp knife.
- Place the slices into a well-oiled baking tray that’s at least 5cm deep.
- Make sure to space them so that the rolls are barely touching.
- Brush with olive oil and cover with a tea towel. Let it prove for 40-50 minutes or until it has doubled in size.
- Place the tray in a pre-heated oven, turn the temperature down to 230°C and cook for 15 minutes or until golden brown.
- Finally, turn out the rolls onto a cooling rack and leave for 30 minutes before enjoying your freshly baked bread.
»JALAPEÑO AND CHEDDAR SPIRAL LOAF RECIPE«
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