Preheat oven to 190 C. Grease an 8-inch square pan or baking dish.
In a large mixing bowl, whisk together the melted butter and sugar. Add the eggs and whisk until combined.
Add the buttermilk and baking soda, and whisk to combine. Add the flour, cornmeal, drained Candied Jalapenos, and salt.
Using a spatula, stir until just blended. Do not over mix. Pour batter into prepared pan. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
Amazing loaf baked by Tom Hutton and submitted via Facebook.
When this recipe popped up on our Facebook feed – we knew we needed the recipe. Who’s ready for some sweet and spicy sourdough??!!
Ingredients:
440g Strong White Flour 30g Rye or Wholemeal Flour 300g Water 100g of Mature Sourdough Starter (100% hydration) 10g Sea Salt 50g Haynes Candied Jalapeño Relish (depending on how spicy you like it) 75g Mature Cheddar Cheese (small cubes)
Makes 1 loaf
Method
In a large bowl whisk your water and starter and mix well. Add all the flours, salt, Candied Jalapeño Relish and mix until all the ingredients come together into a large ball.
Cover with a clean damp cloth and let the dough rest on the side in the kitchen for between 30 minutes and 2 hours.
Begin kneading the dough. Lift and fold your dough over, do a quarter turn of your bowl and repeat three more times. Repeat 3 times at 30 minute intervals. On the last knead, make sure you add your cheddar cheese cubes and leave to rest for a final 15 minutes.
Shape the dough lightly into a ball then place into a round banneton dusted with flour (If you don’t have a banneton then use a clean tea towel dusted with flour inside a colander). Dust the top with flour, then cover with a damp tea-towel
Prove
Leave your dough to one side until it is 50% bigger. Then you can leave the dough for a further hour at room temperature, or do a slow prove by transferring your dough to the fridge , and leave to prove there for 8 – 12 hours.
Preheat your oven to 220°C for at least 30 minutes before you are ready to bake. Place your clocheor baking stone in the oven and a large pan of boiling water underneath (or use a Dutch oven). The hydration helps form a beautiful crust.
Once the oven is up to full heat, carefully remove the baking stone from the oven, taking care not to burn yourself dust with a fine layer of flour, which stops the bread sticking, then put your dough onto the baking stone and slash the top with your blade. This decides where the bread will tear as it rises. Bake for an hour.
Turn the heat down to 180°C (and remove the lid if you are using a Dutch oven) and bake for another 10 -15 minutes. You need to choose just how dark you like your crust but I suggest that you bake until it is a dark brown – it tastes much better.
Thank you Tom for this brilliant recipe inspiration. Make sure you send us your comments if you make this recipe – we would love to hear how your recipes turned out!
