So last week on Sunday I came across a Cook or Die Challenge in the goons with spoons forum of SA. As I had not made a loaf in a while and it seemed like a fun idea, I ran with it. For your pleasure, I happened to also know the general gist of how I made it and the ratios, so you too can eat delicious bread!
The whole idea of the challenge was to make a yeast-risen bread without a recipe. You could do anything you wanted, as long as no recipe and it was yeast risen.
I present the Mushroom Pepperjack Delicious Bread*
- 1/2 cup freshly grated pepper jack cheese
- 2-3 tsp Spanish paprika
- 4-5 large white button mushrooms, diced
- 1 cup warm water
- 2 tsp dry active yeast
- 1 Tbsp sugar
- 1 tsp salt
- 2 c of flour premixed with wheat gluten, plus some extra for kneading
- 1 egg for washing
- clean counter for kneading
- 1 bread loaf pan
- bowl for mixing in
- cup to proof yeast in if needed
Recipe! (which I totally didn’t have at the time, but can give you 😛 )
- Combine yeast, salt, sugar, and water, stir thoroughly to dissolve. Set aside.
- In mixing bowl, combine flour premixed with wheat gluten, pepperjack, mushrooms, and paprika thoroughly.
- Add proofed yeast mix into the bowl and stir. If needed, add more flour, until you get a dough blob.
- Throw your dough blob on a well flour counter and knead. Knead until you get a pretty thing, like this: Try to add as little flour as possible, mine was a bit tacky still.
- Clean your mixing bowl, oil it, and put the dough in. Cover with either plastic wrap or a damp towel and let it rise for 1-2 hours, till doubled.
- Once dough has risen, gently turn out onto counter, and press flat with hand. Shape into a loaf shape and put in a lightly floured bread pan. Slash across the top with a sharp knife 3 times, then cover and let rise for another 1-2 hours Like so.
- Preheat your oven to 425F/218 C.
- Once everything is ready, if desired, brush the top of the loaf with an egg wash (1 egg + 2 Tbsp water). Put in oven for about 15-20 minutes. The internal temperature should be roughly 200F/93C when it is done, and it will look delicious.
- Turn onto cooling rack and allow to cool for about 15-30 minutes before eating.
So delicious! The challenge was really quite good for me, it’s given me a lot of courage in trying to make my own breads. This one is really the perfect crumb for what I like in my bread, so I’m quite happy.
*the name might need some work