#breadrecipe

_lacebakes_'s profile picture

Jalapeño Cheddar Bread Here are the basic measurements 🌶️🧀 l 390ml warm water 1 teaspoon (5g) honey, sugar or agave 1 Tablespoon (15ml) extra virgin olive oil 1.5 teaspoons (6g) instant yeast 500g white bread flour (4 cups, spooned & levelled) 2 teaspoons (10g) fine sea salt 140g (1 heaping cup) mature cheddar cheese, cut into small cubes 125g (1 cup) pickled jalapeños, drained and roughly chopped (you can also use fresh ones if you prefer to, I’d just use a little less) Mix dough. Wait 15 mins. Stretch + fold (add half the jalapeños and cheese). Stretch + fold add second half jalapeños and cheese). Cover and proof at room temperature for 1.5 hours. Preheat oven with cast iron pot inside - 250C/480F. Shape dough and then rest (covered with bowl) for 30 mins while the pot preheats. Score, bake with lid on for 40-45 mins. Cast iron pot or Dutch Oven should be at least 4.7 litres/ 5 quarts. Bigger than this is great too. Cool completely before cutting in, enjoy! NOTE: If you don't have a cast iron pot, you can bake this bread on a baking tray. Just be sure to put a baking dish with hot water in the bottom of the oven as it preheats. Additionally, you can get a spray bottle and spray a few good pumps of water into the oven before closing the door for the bread to bake. The steam helps the bread to rise to its full potential before the crust forms. Bake the bread at 220C/430F for 30 minutes and then turn the temperature down to 210C/410F and carefully remove the hot water steam source from the oven. Continue baking for another 10-15 minutes or until the bread is golden brown and sounds hollow when you tap the bottom of it. #breadtok #jalapenocheddarbread #breadbaking #asmr #asmrfood #breadtutorial #asmrcommunity #breadrecipe #foodporn

Lacey

545,100 görüntüleme • 5 ay önce

jeunpelumi's profile picture

Must-Try Recipe: Homemade bread and Ewa Oloyin Save this recipe for that perfect, sweet, pillowy, pull-apart Agege bread! 🍞 INGREDIENTS 700g All-Purpose Flour 20g Instant Yeast 200g Sugar 30g Powdered Milk ½ tbsp Salt 1 Egg 290g Lukewarm Water 45g Margarine 🥣 QUICK DIRECTIONS 1️⃣ THE DRY MIX: Whisk flour, sugar, milk powder, and salt together first. Then stir in the yeast (this protects the yeast from direct salt contact!) 2️⃣ THE KNEAD: Add egg and water. Mix 4 mins, rest 1 min, mix another 4 mins. Add margarine in bits, then knead 12 mins until super stretchy. 3️⃣ 1ST RISE: Shape into a ball, place in an oiled bowl, cover and let rise in a warm place for 40-60 mins until doubled. 4️⃣ SHAPE: Punch down firmly. Roll flat with a rolling pin to knock out big air bubbles (secret to that tight Agege crumb!), then roll tightly into a log or into balls as done in the video and place in oiled loaf pans. 5️⃣ 2ND PROVE: Cover and let rise 60-90 mins. Sweet dough needs time — don’t rush this step! 6️⃣ BAKE: Preheat oven to 170°C. Bake 25-30 mins max. Watch it closely — the sugar makes it brown fast! 7️⃣ FINISH: Brush immediately with melted margarine for that glossy, soft crust. Rest 10 mins, then slice! — Want to go deeper than recipes? In my Cooking Masterclass Phase 2, we break down the science behind every step — so you never just follow a recipe blindly again. Registrations are open now. DM me ‘COOK’ to secure a spot🔗 #agegebread #nigerianfood #cookingclass #breadrecipe #foodie

Jeunpelumi (Tolulope)

307,800 görüntüleme • 4 ay önce

_lacebakes_'s profile picture

Jalapeño Cheddar Bread 🧀🌶️ 390ml warm water 1 teaspoon (5g) honey, sugar or agave 1 Tablespoon (15ml) extra virgin olive oil 1.5 teaspoons (6g) instant yeast 500g white bread flour (4 cups) 2 teaspoons (10g) fine sea salt 140g (1 heaping cup) mature cheddar cheese, cut into small cubes 125g (1 cup) pickled jalapeños, drained and roughly chopped Mix dough. Wait 15 mins. Stretch + fold (add half the jalapeños and cheese). Stretch + fold add second half jalapeños and cheese). Cover and proof at room temperature for 1.5 hours. Preheat oven with cast iron pot inside - 250C/480F. Shape dough and then rest (covered with bowl) for 30 mins while the pot preheats. Score, bake with lid on for 40-45 mins. Cast iron pot or Dutch Oven should be at least 4.7 litres/ 5 quarts. Bigger than this is great too. Cool completely before cutting in, enjoy! NOTE: If you don't have a cast iron pot, you can bake this bread on a baking tray. Just be sure to put a baking dish with hot water in the bottom of the oven as it preheats. Additionally, you can get a spray bottle and spray a few good pumps of water into the oven before closing the door for the bread to bake. The steam helps the bread to rise to its full potential before the crust forms. Bake the bread at 220C/430F for 30 minutes and then turn the temperature down to 210C/410F and carefully remove the hot water steam source from the oven. Continue baking for another 10-15 minutes or until the bread is golden brown and sounds hollow when you tap the bottom of it. #breadtok #jalapenocheddarbread #breadbaking #asmr #asmrfood #breadtutorial #asmrcommunity #breadrecipe #foodporn

Lacey

1,400,000 görüntüleme • 2 yıl önce