Yeast bread with chili, cheddar cheese and corn

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the chillies, remove the seeds. Roughly chop the pods. Grate cheese. Clean and wash spring onions and cut into fine rings. Heat 150 ml of water lukewarm.

2. 2

   Crumble yeast and dissolve while stirring. Knead flour, corn, corn semolina, chilli peppers, cheese, olive oil, spring onions, egg, honey, 1 1/2 tsp salt, 1/2 tsp pepper and mixed yeast in a large bowl to a smooth dough. If the dough is too moist and sticky, knead in a spoonful of flour. Cover the dough and let it rise in a warm place for about 1 hour. Grease a box form (approx. 1.5 litres capacity) and dust with flour. Knead the dough again on a floured work surface, put it into the box form, press it down a little bit or bring it into shape. Cut the dough lengthwise with a sharp knife. Cover and let rise for another 20 minutes. Place the mould in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2), spray generously with water, bake for 40-50 minutes, spray several times with water through the slightly opened oven door. Finally, cover if necessary and test with sticks.

3. 3

   Knead the dough again on a floured work surface, put it into the box form, press it down a little bit or bring it into shape. Cut the dough lengthwise with a sharp knife. Cover and let rise for another 20 minutes. Place the mould in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2), spray generously with water, bake for 40-50 minutes, spray several times with water through the slightly opened oven door. Finally, cover if necessary and test with sticks. Take out bread, spray with water again briefly, cover with a tea towel and let it cool down. Serve with butter if necessary

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
140 kcal

CARBS
21 g

FATS
4 g

PROTEINS
5 g