Ingredients
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1 kg 2 lbs 3 oz kg Carr's Strong Flour 16kg
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1 kg 2 lbs 3 oz kg IREKS Corn Bread Mix
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0.06 kg 0 lbs 2 oz kg AB Mauri Pinnacle Baker's Yeast
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1 kg 2 lbs 3 oz kg Water
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0.2 kg 0 lbs 7 oz kg Jalapenos
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0.1 kg 0 lbs 4 oz kg Jalapeno Brine
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0.18 kg 0 lbs 6 oz kg Vegan Cheese
Vegan Jalapeno and Cheese Corn Bread
This vegan Cheese and Jalapeno Corn Bread is tasty with a little added spice!
Method
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1. Shred vegan cheese and drain jalapenos, saving the brine. Chop jalapenos into smaller pieces.
2. Into bread mixer add corn bread mix, flour, yeast, water and brine. Mix for 4 minutes on slow and 7 minutes on fast.
3. Add shredded cheese and chopped jalapenos. Mix on slow for 1 minute or until combined.
4. Transfer to greased tray and allow to bulk ferment for 20 minutes
5. Sclae to 450g and round dough
6. Final proof for 40-50 minutes
7. Lightly dust with flour and score bread
8. Bake at 230C, dropping to 190C, giving steam for 30 minutes
