This halloumi and chipotle loaf recipe appeared in this month's BBC Good Food magazine. I haven't cooked much with halloumi, but i've had a block in the fridge for quite some time...don't worry, it had a long use by date on it (end of March 2022)!!
My bread maker (aka David!), decided he'd make the loaf to get the halloumi used up...and because we both LOVE bread...and the flavours sounded delicious. It's Real Bread Week this week too, so the perfect week to make a new bread recipe!
Wow...this is a delicious loaf of bread - crisp on the outside, beautifully soft on the inside, with an amazing smoky heat from the chipotle chilli flakes!
Enjoy just as bread and butter, as a snack, or on the side with a bowl of warming soup.
Tip
- Nadiya’s tip - if the chipotle flakes are too much for you (or you just don’t like them), swap them out for crispy fried onions or chopped spring or regular onions for flavour without the heat.
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Ingredients
- 500g strong bread flour, plus extra for dusting
- 25g unsalted butter, softened
- 7g sachet fast-action dried yeast
- 1 tsp caster sugar
- 1 tsp fine salt
- 300ml warm water
- vegetable oil, for proving
- 250g halloumi, grated
- 2 tbsp chipotle chilli flakes (see Tip)
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Instructions
- Weigh the flour out into a large bowl. Rub in the softened butter using your fingers until the mixture resembles fine crumbs. Add the yeast and sugar to one side of the bowl, and the salt on the other. Using a spatula, mix everything together to combine.
- Make a well in the centre and pour in 300ml warm water. Using the spatula, mix until you have a rough dough. Tip the dough out onto the work surface and bring together into a large mound.
- Knead the dough by hand for 10 to 15 minutes or in a stand mixer fitted with the dough hook for 6 to 8 minutes on high speed until smooth and elastic. Oil a large bowl and drop in the dough. Cover and leave to prove somewhere warm for 1 hour until doubled in size.
- Once the dough has doubled, tip it out onto the work surface and flatten it to remove any air pockets. Sprinkle over the halloumi in an even layer, then the chipotle flakes. Fold the dough over and knead in the cheese and chilli until evenly distributed. Line a large baking tray with baking parchment.
- Tuck the edges of the dough into the centre until you have a neat dough ball. Transfer this to the tray, seam-side down, cover with a clean tea towel and leave to prove for another hour until doubled in size again. You will know the dough is ready when you poke it with your finger – if it springs back slowly and a small indent remains, it’s ready.
To bake the bread:
- Heat the oven to 240C/220C fan/gas 7 with a roasting tin on the bottom shelf. Uncover the dough and lightly sieve some flour over it. Cut a cross into the top using the tip of a sharp serrated knife.
- Put the loaf on its tray into middle shelf of the oven, then pour some hot water into the roasting tin to create steam while baking. This will give you a crisp crust. Bake for 20 to 25 minutes until the loaf is golden and sounds hollow when you tap the base.
- Remove from the oven and and leave to cool on a cooling rack. Cut into slices and enjoy with lashings of butter.
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Halloumi and Chipotle Loaf
Ingredients
- 500g strong bread flour plus extra for dusting
- 25g unsalted butter softened
- 7g sachet fast-action dried yeast
- 1 tsp caster sugar
- 1 tsp fine salt
- 300ml warm water
- vegetable oil for proving
- 250g halloumi grated
- 2 tbsp chipotle chilli flakes (see Notes)
Instructions
- Weigh the flour out into a large bowl. Rub in the softened butter using your fingers until the mixture resembles fine crumbs. Add the yeast and sugar to one side of the bowl, and the salt on the other. Using a spatula, mix everything together to combine.
- Make a well in the centre and pour in 300ml warm water. Using the spatula, mix until you have a rough dough. Tip the dough out onto the work surface and bring together into a large mound.
- Knead the dough by hand for 10 to 15 minutes or in a stand mixer fitted with the dough hook for 6 to 8 minutes on high speed until smooth and elastic. Oil a large bowl and drop in the dough. Cover and leave to prove somewhere warm for 1 hour until doubled in size.
- Once the dough has doubled, tip it out onto the work surface and flatten it to remove any air pockets. Sprinkle over the halloumi in an even layer, then the chipotle flakes. Fold the dough over and knead in the cheese and chilli until evenly distributed. Line a large baking tray with baking parchment.
- Tuck the edges of the dough into the centre until you have a neat dough ball. Transfer this to the tray, seam-side down, cover with a clean tea towel and leave to prove for another hour until doubled in size again. You will know the dough is ready when you poke it with your finger – if it springs back slowly and a small indent remains, it’s ready.
To bake the bread:
- Heat the oven to 240C/220C fan/gas 7 with a roasting tin on the bottom shelf. Uncover the dough and lightly sieve some flour over it. Cut a cross into the top using the tip of a sharp serrated knife.
- Put the loaf on its tray into middle shelf of the oven, then pour some hot water into the roasting tin to create steam while baking. This will give you a crisp crust. Bake for 20 to 25 minutes until the loaf is golden and sounds hollow when you tap the base.
- Remove from the oven and and leave to cool on a cooling rack. Cut into slices and enjoy with lashings of butter.
Notes
- Nadiya’s tip - if the chipotle flakes are too much for you (or you just don’t like them), swap them out for crispy fried onions or chopped spring or regular onions for flavour without the heat.
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