Recipe: Thai Chilli and Old Cheddar Bread

This is my second attempt at making bread, and surprisingly, they’ve both turned out quite well. Now, I have an issue with bread… I am a breadophile. If there’s bread in the house, it’s not safe from my snacking. I have found a way around this, and that’s keeping it in the freezer. Only cause then I have to think of bread in advance and it can’t be a last minute snack idea. I’m not one for buying bread from the store, but I really enjoy making it. My first attempt at bread was a simple white bread, I halved the recipe and gave one of the small-ish loaves to my best friend. *(Along with a jar of the Guinness jelly.)

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I did well on the white bread, and I had a ton of extra Thai chillies and cheese, so I opted to make this recipe.

Thai Chilli and Old Cheddar Bread

  • 2-2/3 cups all-purpose flour
  • 1 cup shredded Cheddar cheese
  • 10 minced (and seeded) thai green chilies
  • 2 tbsp and 1 tbsp white sugar
  • 1/2 teaspoon salt
  • 2/3 cup warm water (not too hot, or you’ll kill the yeasties)
  • 2 tsps yeast
  • 1 tablespoon and 1 teaspoon vegetable oil

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1 – In a very large bowl, combine flour, cheese, jalapenos, 2 tbsp sugar and the salt; mix well.

2 – In a separate bowl (I used a measuring cup), combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.

3 – Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated. (I had to add more water to bring it all together, but it didn’t affect the bread at all.)

4 – Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.

5 – Place in a large greased bowl and invert dough so top is greased; cover with a dry towel.

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6 – Let stand in a warm place (90 – 100F) until doubled in size, about 1 hour. Punch down dough. (I gave it a few more kneads here.)

7 – Form dough into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into a loaf. Place in a greased 8 1/2 x 4 1/2 inch loaf pan. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour. (I waited 45 minutes)

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8 – I sliced the top of the bread (not sure if it’s needed or not) and I added an egg wash (1 egg beat with a little water) to the top of the bread and sprinkled more grated cheese on top. (The egg wash isn’t in the photo, I decided to add it afterwards. I brushed off all the cheese, egg washed it and reapplied the cheese.)

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9 – Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes.

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10 – Let cool about 1 hour before slicing.

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It turned out pretty good. It’s a tolerable heat, so if you’re looking for a severe burn or something of the sort, I’d up the chillies considerably. I’d also consider adding more cheese to the dough itself, as most of the cheddar seemed to disappear with the kneading. I will definitely be making this bread again.😀

Chef-In-Training Mandy

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