It was Sunday morning and I just had the urge to make some flavoured bread to go with the soup we were going to have for dinner. It didn’t take me long to decided to make a cheesy chilli loaf as I’d recently received a lovely delivery of Gran Luchito smoked chilli products to try. When my husband clapped eyes on the dried smoked chilli that was used to decorate the parcel, the smell alone sent him into a frenzy and he asked if he could eat it! You’d think we were a bunch of feral cats who’d just been sent cat nip as (apart from my daughter) we all love chilli. Gran Luchito chilli products are made in Mexico with five rare chillies, which are smoked to give their depth of flavour and preserve their taste, garlic is also added to compliment the mix. Before you even taste the wonderful different flavours the aroma entices you first.
The first product we tried was the mayo with some chicken and I’m not joking, it was so good I could eat it straight out of the jar; I’ve never wanted to do that with any other flavoured mayonnaise! Next I stirred some of the smoked chilli paste into my Chilli, Bacon & Chickpea Pasta which gave the dish a whole new wonderful depth of flavour. I’ve yet to try the Honey version of the paste but I’m sure that will be fab and would probably go well in this bread too!
I must also mention the Marriage’s 100% Canadian Very Strong White Flour that I used, it’s the softest most gorgeous flour that myself and my daughter have ever made bread with and I think the results speak for themselves!
Anyway, as Ronnie Corbett would say, I digress! Having decided that mature cheddar would be a perfect bed fellow to the smoked chilli paste I invited my daughter to come and help make the loaf. Okay, I was angling for her to do all the work as she is my own little female version of Paul Hollywood. But no, once she heard the word chilli she certainly wasn’t going to help and she wouldn’t be eating the bread either. Oh dear, I thought and started thinking of other bread flavours I could make. But my yearning for the loaf I’d intended took over and I thought that if she didn’t like it she could have some supermarket bread instead!
I wanted to make a quick and easy loaf so based my recipe on the Spelt & Wholemeal No-Knead Loaf I’d made before. The result was a beautiful loaf with a smoky, chilli, cheese flavour that even turned my daughter around when she saw it. Noticing a chunk of chilli in her slice I remarked that maybe she’d like a different one but no, she absolutely love this bread so I’m very glad I ignored her! I used 1 tsp of smoked chilli paste but if you wanted a stronger chilli flavour you could use more but I thought it was perfect just the way it was. The bread went so well with our soup that I don’t think I’ve ever eaten so much at one sitting. The children also demanded that I use it for their packed lunches for the following day and my son also insisted on having the Gran Luchito Mayo for an extra kick in his sandwich! We were left with a thick crust which I sliced and toasted the next day to go with our leftover soup, it makes very good toast too:-)
So I think we are now all addicted to Gran Luchito and I for one don’t want to find a cure!
As this cob loaf is a fusion of Mexican and British cuisine I am entering it into Deena’s Fabulous Fusion Food Challenge. I am also entering my loaf into Javelin Warrior’s Made with Love Mondays event where everything has to be made from scratch. Finally I am entering my loaf into YeastSpotting.
- 500g Strong White Flour
- 1 tsp Salt
- 1 tsp Light brown Muscovado sugar
- 1 Sachet fast action yeast
- 1 tblsp Extra virgin olive oil
- 1 – 2 tsp Gran Luchito smoked chilli paste
- 130g Mature Cheddar cheese, grated
- 300 mls Warm water
- Mix the flour, salt, sugar and yeast together.
- Add the grated Cheddar and coat well in the flour mixture.
- Mix together the olive oil and smoked chilli paste and then add together with the warm water.
- Using your hand or a wooden combine to form a dough.
- Knead the dough into a dome shape (you can do this in the bowl).
- Place dough onto a floured baking sheet and cover with lightly oiled cling film.
- Put the dough to rise in a warm place until about doubled in size for 40 – 60 mins depending on warmth of setting.
- Pre-heat the oven to 220°C with a roasting tray on the bottom shelf 10 minutes before dough is ready.
- Once the dough has risen, dust the surface with flour and cut slashes in the top with a sharp knife.
- Place in the oven and before you shut the door add a jug of cold water to the tray to create steam for a shiny and crusty loaf.
- Bake for 15 minutes and then turn the temperature down to 200°C (I rotated my loaf round at this point for an even bake) for the final 15 minutes.
- The loaf is ready when you give it a knock and it makes a hollow sound.
- Cool on a wire rack.
NB: This is not a sponsored post and all opinions are my own. Thank you to Gran Luchito for my samples.