Saturday, January 10, 2009

capsicum feta cheese bread

inspired by chuck's spinach feta cheese bread, i decided to do a similar version but my experience with vegetables in bread has been mixed. some were really good, some were soggy, some were tasteless... like chuck said, you almost can't taste the spinach. i didn't want this so i went for capsicum. in one of my earlier bread, i did include capsicum along with other veggies. my oh my, only capsicum stood out. the rest just "blended into oblivion"...

so we have the capsicum + feta cheese bread. feta cheese, also known as white cheese, is derived from goat's milk and for some reasons, you could get them here in kuala lumpur from hock choon for a great price. in fact, cheaper than other types of cheese!

note the speckles of white and yellow? the whites are the feta cheese and the yellows are the capsicums, diced of course.

  • 4 cups of flour, i used 1 cup rye + 2 cups wholemeal + 1 cup white (trying to reduce consumption of white flour...)
  • around 1.5 cup of water. this you really have to adjust it yourself. go for 1 cup first, then slowly add more. the dough mixture should be sticky.
  • 1 tsp instant yeast
  • 3 tablespoons of honey
  • 1 tsp salt
  • 1 cup of diced capsicum. ripe ones are best.
  • 1 cup of crumbled feta cheese. you could go more for a stronger taste. i used only 1/2 cup as that's all i have and the bread has a subtle feta cheese flavour. go more if you prefer a stronger taste.
that's all to it!

i wanted to go the biga, pre-ferment method but started so late i just skipped the whole process and just mixed everything together ala the "grant loaf" method. that's why i used a loaf pan here.

baked about 40 minutes at 180c.

the bread tastes very good! you could taste the capsicum and the subtle feta cheese. if you include more feta cheese, then you'll get a stronger feta cheese taste.

yup! so good you could eat it on its own!

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