So this month’s Cheese of the Month challenge was to use Smoked Cheese, I had never had or used smoked cheese before, so was a bit unsure, especially when my husband said he disliked smoked cheese! However for the purposes of the challenge and to give it a try cooked, he was more than happy to give it another go. Now, I will admit to going a but overboard on the different types of smoked cheese which I bought, but as I wanted to make Macaroni and Cheese with it (recipe to follow soon). Normally we make cheddar and chilli bread, but instead this time I thought, well why not try out the smoked cheese in the recipe, and boy did it work, the chilli and the smoked cheese complimented each other perfectly and the smell coming out the oven as it was baking was fabulous. When we tasted some the next morning for breakfast, oh my it was wonderful, with just a some butter on it you could taste the smokey cheese and then you had the hit of chilli as an after taste. Wonderful. Please do give this a try. As I mentioned, I am entering this into this month’s cheese please blog challenge hosted by the wonderful Fromage Homage who’s website can be found here please do give it a look at and a follow. Right, now onto the actual recipe – Smoked Cheese and Chilli Bread.
Smoked Cheese and Chilli Bread
- Prep Time: 2 1/2 Hours
- Cook Time: 37 Minutes
- Total Time: -25982295.0667 minute
- Yield: 10 Servings 1x
- 600 g strong white bread flour
- 20 g Polenta
- 16 g Fresh Yeast
- 8 g salt
- 360 g water
- 60 g Olive oil
- 200 g Smoked Cheese grated – I used Saxon Cross Smoked Cheddar, but any hard smoked cheese will do
- 15 g dried chilli flakes again less or more depending on the level of heat you like, be careful though as you don’t want to overpower the cheese.
- 1 Large Mixing Bowl
- 1 shower cap or cling film
- 1 dough scraper
- 1 bread tin or sheet
- Grate the cheese if not already done so.
- Combine all the ingredients in the bowl expect the cheese, bring it together until a rough dough is formed, turn it out onto a clean surface and knead for 10 minutes until elastic and the dough springs back when pushed.
- Using your hands roughly form the dough into a rectangular shape so that you can add the cheese, then add the cheese in batches, like this –
- Make sure all the cheese is incorporated, then shape into a ball and return to the bowl for about an hour, cover with clingfilm or a showercap and set aside. (please note in winter this may take slightly longer, so perhaps place it next to a radiator).
- After about an hour, check to see if the dough has doubled in size, if so, tip it out onto the work surface and then knock it back and shape it like I showed you here, grease your loaf tin or lightly dust your baking sheet if using, then shape the dough into the shape you want and put it into the loaf tin. Cover it with the shower cap or a shopping bag and leave to rise for about 50 minutes.
- After 50 minutes, it should have almost doubled in size, switch the oven on to 220ºC and set your timer for 10 minutes, once the oven is ready your bread should now look something like this –
- Slice the top a couple of times with a sharp knife, spray with some olive oil, pop it in the hot oven on the middle shelf for 37 minutes.
- After 37 miinutes, it should be ready, so take it out the oven and turn it out onto a wire rack to cool down. Once cool, slice and eat as a sandwhich, on it own or however you like!