|Jalapeño Cheese Bread with Corn|
I had made a version of this bread before from a recipe on King Arthur Flour's website. Here is a link to great step-by-step photos from the King Arthur Flour blog. KAF credits the French Pastry School in Chicago for their recipe. Just be sure to follow the recipe below if you want this version.... or try them both. That's what I did. Either way, you get burnt cheese awesomeness (and it's so good toasted).
Jalapeño Cheese Bread with Corn
Adapted from The Knead for Bread, a wonderful bread blog.
Days to make: 2. There's a little delayed gratification going on here. You can do it.
Day One's Ingredients:
5.25 ounces (1 1/4 C) unbleached bread flour
1/4 tsp. instant yeast
3/4 C water
Day Two's Ingredients:
1 3/4 C water
1/4 C cornmeal
2 T honey
2 T butter
1 tsp instant yeast
15 oz (3 1/2 C) bread flour, divided
2 tsp salt
1 C Jalapeños, seeded and diced, divided
3/4 C (frozen, fresh, or canned) corn, divided
1 1/2 C grated mozzarella cheese
1 1/2 C grated Gruyere cheese
Whisk the flour and yeast together in a bowl. Add the water, mix, and cover the bowl with plastic wrap. Let it sit at room temperature overnight (12 to 18 hours).
Bring water and cornmeal to a boil in a sauce pan, stirring occasionally.
Remove from the heat. Add the honey and the butter. Add the mixture to the bowl of a stand mixer and stir occasionally until the mixture reaches 110 degrees.
Add in the preferment (day one mixture), the yeast, and 4.25 ounces (1 C) of the flour, mix on low speed with the flat beater. Add the salt, 3/4 C of the Jalapeños and 1/2 C of the corn.
Switch to the dough hook and, at low speed, start to add the flour in 1/2 C increments until the dough reaches a slightly sticky/tacky consistency. It should stick to the bottom of the bowl, but clear the sides. Err on the side of sticky. If it's humid, you may need more flour, and if it's not, you may need less. Continue to knead at low speed for 8 minutes.
Lightly oil a bowl or dough rising bucket and add the dough. Spray the top with spray oil. Cover with plastic wrap and let the dough double in size (one to two hours). Deflate the dough by pushing it down, cover, and allow to double in size a second time (one to two hours).
Sprinkle the counter with flour, and place the dough on the flour. Sprinkle the top of the dough with more flour. Press the dough into a 12 inch by 12 inch square.
Mix the cheeses, the rest of the chiles, and the rest of the corn together and spread the mixture over the dough. Roll the dough into a log and press the seam to hold it together.
At this point, you can wrap it in a well-floured dish towel (not terrycloth) or spray it with oil and cover with plastic wrap. Let it rest until it gets puffy but not necessarily doubled, approximately 30 to 45 minutes.
Preheat the oven to 425 and oil or line a baking sheet with parchment, and sprinkle with cornmeal.
Very gently cut the log into three equal pieces and place cut sides up on the baking sheet. Slightly fan out the tops of the loaves so the cheese is exposed. Bake for 30 to 35 minutes. Cool on a wire rack.