Recipe

Corn Jalapeno Lava Bread Recipe

	Peetabear / All my dishes 3 months, 3 weeks ago this bread is a yeast bread... it looks hard but it rally isn't.. you have to start part of it the night before like a sourdough starter... and the next day make the bread....it makes 3 loaves... the recipe is from Cooking Bread Cook:35m Servings:0	Peetabear
	yeast bread cornmeal corn jalapeno cheese

Does this look good? Yeah! / Nope

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Ingredients

The day before

• 1 1/4 cup bread flour

• 3/4 cup water

• 1/4 teaspoon instant yeast

Day of:

• 1 3/4 cups lukewarm water

• 1/4 cup cornmeal

• 2 tablespoons honey

• 2 tablespoons butter

• 2 teaspoon salt

• 1 teaspoon instant yeast

• 3 - 3 1/2 cups bread flour

• 1 cup diced seeded jalapenos

• 3/4 cup corn nibblets

• 1 1/2 cups mozzarella cheese

• 1 1/2 cups gruyere cheese

Directions

The night before combine all the "day before" ingredients together; mix and cover with plastic wrap. Allow to sit in room temperature room overnight or 12-18 hours.

In the morning pour the water and cornmeal into a saucepan. Bring to a low boil then turn the heat down and simmer for 5 minutes. Be sure to stir so not to burn.

Remove from heat and add honey and butter. Mix till well blended. Pour into a stand mixer and allow to cool to 110F.

Once cooled, add in "night before" mixture, yeast and 1cup of bread flour. Mix on low speed till well blended.

Add in the salt, 3/4 cup of jalapenos and 1/2 cup corn nibblets. Mix till blended. Now start to add flour slowly. This dough needs to be very sticky. So don't add to much. While mixing on slow speed you want the dough to stick to the bottom of the bowl but, not the sides. If your not sure, it's better to be on the wet side than the dry side. Continue to knead on low speed (#1) for 8 minutes.

Afterwards leave in the bowl and spray with oil spray. Cover with plastic wrap and allow to rest for 1 to 2 hours or till double in bulk. Now, using a wooded spoon punch down the dough and then cover with plastic wrap again for another 1 to 2 hours or till double in bulk. After second rise sprinkle a good amount on flour on a flat surface. Pour out the dough onto the flour and sprinkle some more flour on top. Using your hands lightly press the dough into a 12 x 12 square. Take the cheese and mix in the rest of the jalapenos and corn. Sprinkle the cheese on top of the dough.

Roll the dough and pinch the seam and ends closed. Take a large tea towel and sprinkle a good amount of flour in the center. Place the dough onto the floured tea towel. Place some more flour on top. Wrap the dough with the tea towel and allow to rest

for 1/2 hour.

Before you cut the dough preheat the oven to 425F. When the oven is ready cut the dough into three equal pieces. Spread open the tops of the dough so the cheese is exposed. Place onto a parchment lined cookie sheet and place into the oven for 30 - 35 minutes. Remove and cool on a wire rack.

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Comments

brianna 3 months, 3 weeks ago said:
This bread sounds incredible & I'm just itching to get some going so I can taste it. I'm curious though, do you stand the loaves on end or flat with the cut edge unsealed? Your directions are great but I did wonder about this. Thanks so much for such a unique recipe. 5 forks

22566 3 months, 3 weeks ago said:
A wonderful sounding recipe.

I like the taste of breads that are allowed to bloom the night before,the corn,jalapenos,and two cheeses are perfect mates in this.

Thank-you,for this,will print and try sometime in the near future.

Kind Regards

mrsc543 3 months, 3 weeks ago said:
Wow! The cheese and jalapenos...I'm sold! A five from me.

midgelet 3 months, 2 weeks ago said:
Sounds fabulous! great post!

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