Recipes TACO CORN & CHEESE PULL- APART LOAF
TACO CORN & CHEESE PULL- APART LOAF
Making bread of any kind is serious comfort-cooking therapy. And when the loaf you’re making happens to be stuffed with a spicy corn and stringy cheese mix, you’re talking soul food at its best. If your supermarket stocks ready-made bread dough take that shortcut. But we’re also giving you our recipe for a basic white bread dough that just can’t flop.
- WHAT YOU WILL NEED -
- Shop-bought bread dough (or see our basic white bread recipe lower down)
- 1 lrg onion, very finely diced
- 2 Tbsp olive oil
- 2 cups frozen corn
- 2 cloves garlic, finely minced
- 2 Tbsp TACO SPICE
- 1 lrg handful coriander, finely chopped
- 1 cup grated extra mature cheddar cheese
- 1 cup grated mozzarella cheese
- METHOD -
Fry the onion in the olive oil over low heat until soft and translucent. Add the frozen corn, garlic and Cape Herb & Spice Taco seasoning and fry for a further minute. Remove from heat and stir in the coriander. Divide bread dough into golf ball sized pieces. Press flat with the palm of your hand. Spoon a tablespoon of the corn mix into the middle of each piece and top with a tablespoon each of cheddar and mozzarella. Then fold the sides of dough over filling and press closed so you have perfect little sealed balls. Paint a funneled cake tin with some melted butter or spray it with a non-stick cooking spray. Pack balls into tin – you’ll have enough dough balls for two layers.
Allow to prove for 40 minutes. Bake in preheated 200 ˚C oven for 25-30 minutes until golden and baked through. This is not bread that will improve with sitting around. Serve it immediately, while hot, for a real cheese-pull cornbread treat.
IF YOU WANT TO MAKE YOUR OWN BASIC WHITE BREAD DOUGH:
680g white bread flour
15g sea salt
10g sachet instant yeast
430ml lukewarm water
extra flour for dusting
vegetable oil, for greasing
Add all the dry ingredients to a deep bowl, add water and mix. Turn the dough out onto a floured surface and knead for ten minutes. Shape into a ball and place in a large bowl greased with vegetable oil. Cover with cling film and place in a draft-free spot for an hour to an hour and a half until the dough has doubled in size. Remove dough from the bowl and knock it back. Now you’re ready to form your golf-sized dough balls!
If you want to bake a plain loaf, shape the dough into a rectangle and place in a loaf tin brushed with melted butter. Allow to prove for 40-60 minutes until doubled in size and then bake in a 200 ˚C oven.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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