Roll up for a Jalapeño and Cheddar Spiral loaf filled with yeasty flavour

This cheesy loaf packs a little heat for those who like some spice in their life.

However, if that isn’t for you then the jalapeño chillies can be easily swapped out. In their place, add juicy sun ripened tomatoes, olives, pine nuts or even some cured ham. 

This spiral loaf is ideal for sharing at a casual dinner party. It’s also yummy at a braai, and ideal for a brunch. Tear the individual savoury rolls apart and tuck in!

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Jalapeño and cheddar spiral loaf 

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Recipe by Jonathan Francis Course: Food, Recipes

Prep time

30

minutes

Cooking time

40

minutes

Total timeminutes

A cheesy loaf ready to be devoured.

Ingredients

• 500 g bread flour

• 15 g yeast (fresh is preferable)

• 10 g salt

• 50 g olive oil

• 220 g water (warm)

• 130 g pickled jalapeños (chopped)

• 100 g jalapeño juice (can be replaced with water)

• 140 g mature cheddar

Method

• Preheat your oven to 260°C to heat the room and help with proving the dough.
• Mix the flour and yeast together in a mixing bowl, if using fresh making sure it’s well rubbed into a crumble-like consistency.
• Add the water, Jalapeño juice, olive oil and salt and mix well for 3 minutes or until a dough starts to form.
• Turn the dough out onto your work surface without using any extra flour. A rounded edged scraper is handy here but if you don’t have one you can use an old (clean!) credit card.
• With your scraper push all the sides of the dough and tuck them under to form something that resembles a circle.
• Knead the dough for 8 minutes to activate the gluten and make your bread more elastic. Try not to add any extra flour as this will change the density of the bread.
• Keep on using the scraper to tuck the dough under itself and to clean up any mix left on the counter.
• Sprinkle a little flour at the bottom of your mixing bowl and place your dough in it. Cover with a cloth and leave to rest for 1 hour.
• Sprinkle your counter with a little flour and, with your scraper, turn out your dough. It should now be lighter and fuller.
• With your fingertips gently work the dough out from the centre and try to get an even rectangle.
• Brush with olive oil and scatter your jalapeños and cheddar evenly over.
• Roll the dough up like a roulade or mini Swiss roll and, using a sharp knife, cut into 5cm slices.
• Place your slices into a well oiled baking tray which is at least 5cm deep. Make sure you space them so the rolls are barely touching.
• Brush with olive oil and cover with a tea towel. Leave to prove for a further 40-50 minutes or until doubled in size.
• Place in a pre-heated oven, turn the temperature down to 230°C and cook for 15 minutes until golden brown.
• Turn out onto a cooling rack and leave for 30 minutes before enjoying the fruits of your labour.

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