Chili Cheese Bread

This is my most favourite bread to make. With crushed garlic, diced Red Thai peppers, toasted onion and cheddar cheese it has amazing flavour profiles that let this bread stand on its own. It makes wonderful cured meat sandwiches or as toast with Chili. My wife likes to mix savory with sweet and have it with jam or any other fruit preservative. She likes it with apricot jam the best. Makes four loaves.

Let's have a look at our ingredients.

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Strong Wheat Flour 750 g

Polenta (or Cornmeal) 100 g

Water 500 g

Olive Oil 50 g

Yeast 15 g

Sea salt 20 g

Crushed garlic 10 g

Red Thai Peppers 3

Fresh corn kernels 200 g

Dried toasted onion 10 g

Grated cheese 150 g

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Preparation

Be sure that your corn is at room temperature and well patted with paper towel to remove as much surface moisture as possible - especially so if you are using frozen corn. Your water should be between 90 and 100 *F. You can remove the seeds from the chilies before your dice them if you prefer a milder taste. I leave about half the seeds in to give it a little more heat. Keep your cheese in the refrigerator until the loaves are shaped or it may become warm and oily.

Making the Dough

Add the polenta to the wheat flour and blend with a whisk. While rapidly whisking the water, slowly pour in the yeast and continue whisking until the yeast is completely dissolved. Pour the mixture over the flour and knead on medium low with a dough hook for about 3 minutes. It will be dry and flakey but the flour should no longer stick to the sides. Now add the oil and knead for another 10 minutes or so. Add the salt and increase the speed to medium for about 3 minutes.

When your dough has the right elasticity, reduce the speed to medium low and add the corn, onion and peppers. You might notice your dough becomes wet as a result of the corn. If this happens add strong wheat flour a little at a time until the texture comes back. Add the garlic for the last minute of kneading.

Form your dough into a ball by pushing gently from underneath with your fingers and lightly stretching the dough with you thumbs to create a ball. Put the ball seam down in an oiled plastic container with a lid. Seal and let sit for one hour. Take the dough out and knock it down. Return it to the container, replace the lid and let sit for one more hour.

Shaping, Topping and Baking

Remove the dough and put it on a lightly dusted surface. Cut into 4 equal pieces. You can weigh them for better accuracy. They should about 430 g each. Grease four round baking trays with butter or spray oil. Shape your loaves into balls and place seam down in the trays. Sprinkle with the grated cheese and let sit for 75 minutes.

At about the one hour mark, preheat your over to 480 *F. Put the trays into the oven and spray the oven walls generously with water. Total bake time is about 40 minutes. After 5 minutes reduce the temperature to 380 *F. After another 10 minutes open the oven door briefly to let a little air in. Do this twice more over the course of the bake time. (about 8 minute intervals) After the first 8 minute interval rotate your trays. When done the loaves will be golden brown and have a hollow sound when tapped lightly with your fingers. Place loaves on a wire rack to cool before serving. This bread freezes well.