Corn Jalapeno Lava Bread
This Corn Jalepeno Lava bread is perfect for those
family get togethers, picnics or barbecues. With amazing flavor and a chewy
texture it's guaranteed to be devoured in no time.
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
Method
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.
n the morning pour the water and the cornmeal into a saucepan. Bring to a low boil then turn the heat down and simmer for 5 minutes. Be sure to stir so mot to burn.
Remove from heat and add the honey and butter. Mix till well blended.
Pour into a stand mixer and allow to cool to 110F. Once cooled, add in the "night before" mixture. Add in the yeast and one cup of bread flour. Mix on low speed till well blended.
Add in the salt and 3/4 cup of jalapenos and 1/2 cup of the corn nibblets. Mix till blended.
Now start to add the 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, you are better to be on the wet side rather 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 .Take the cheese and mix in the rest of the jalapenos and corn.
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.
Sprinkle the cheese on top of the dough. Roll the dough and pinch the seem 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.
