Roti Jalapeño Keju (No-Knead Jalapeño Cheese Bread)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 410 gr Terigu protein tinggi+ekstra utk taburan, Mentega-untuk ulasan
• 1 sm Olive oil, 1¼ st Ragi instan, 1½ st Garam, 350 ml Air, ½ sm Cuka
• 1 st Gula, 80 gr Cabai Jalapeño-buang tangkai, belah 2 & buang bijinya
• 125 gr Keju cheddar parut+ekstra untuk taburan, Minyak-untuk menumis

Cara membuat

• Iris2 jalapeño, sisakan 4-6 belahan jalapeño utk hiasan nanti. Tumis dng sedikit minyak sampai mulai layu. Angkat & letakkan di kertas penyerap minyak. Sisihkan.
• Mskkan terigu, garam, gula & ragi di mangkuk. Aduk bahan kering sampai tercampur rata. Beri keju & irisan jalapeño, aduk hingga rata. Tuang masuk olive oil, cuka & air. Aduk adonan dng spatula. Kikis juga semua sisi mangkuk, termasuk dasarnya utk memastikan semua terigu tercampur dng baik. Bulatkan adonan lalu tutupi dng plastik wrap. Biarkan hingga mengembang 8-24 jam, sampai adonan berukuran 2x nya dari adonan asal.
• Buka plastik lalu taburi meja kerja & saput tangan dng terigu. Keluarkan adonan & letakkan di meja kerja. Tepuk2 adonan utk sedikit meratakan. Gunakan pengikis plastik utk melipat adonan dari sisi2 tepinya ke arah tengah hingga membentuk adonan yg bulat. Jika ingin membuatnya menjadi 2 roti ukuran sedang, bagi adonan menjadi 2 lalu bentuk menjadi btk oval lonjong, atau anda juga dpt membuatnya menjadi 1 roti bundar besar. Apapun pilihannya, taburi adonan dng sedikit terigu & biarkan terigu melapisi seluruh permukaan adonan dng rata.
• Utk memanggang di 2 pan roti: Mskkan masing2 adonan di pan roti yg sdh diminyaki. Pipihkan adonan sedikit, tarik2 adonan pelan2 agar rapi. Tutup dng serbet, biarkan sampai mengembang 45-60 mnt. Panaskan oven 200° C, taruh rak oven di bagian tengah oven. Taruh juga pan dari metal berisi air di rak oven paling bawah. Letakkan 2-3 belahan jalapeño di permukaan masing2 adonan, taburi dng keju parut. Ltkkan pan roti di rak tengah dari oven, panggang 35-40 menit.
• Utk memanggangnya di pan bulat/pan pie metal 22 cm/penggorengan besi bertangkai 25 cm: Taruh adonan di pan/penggorengan yg sdh diminyaki. Tutupi dng serbet longgar saja, biarkan sampai mengembang 45-60 mnt. Panaskan oven 200° C, taruh rak oven di bag. tengah oven. Taruh juga pan metal berisi air di rak paling bawah. Beri bbrp belahan jalapeño di permukaan adonan, taburi keju parut. Mskkan pan/penggorengan di rak tengah, panggang ± 40 mnt.
• Utk memanggangnya di Dutch oven: Letakkan adonan di pan bulat/wajan/mangkuk besar yg sdh diminyaki, pastikan wadah berdiameter lbh kecil dari ukuran Dutch oven. Tutupi longgar dng serbet. Diamkan hingga mengembang 45-60 mnt. Taruh Dutch oven yg sdh diminyaki di rak oven yg dipasang di ⅓ bagian dari bawah, panaskan oven 230° C. Keluarkan Dutch oven, buka tutup & balikkan wajan/pan di atas Dutch oven utk memindahkan adonan ke dlmnya. Goyang2 dutch oven agar adonan berada di tengah. Taruh bbrp belahan jalapeño di permukaan adonan, taburi dng keju parut (hati2 krn panas sekali). Pasang tutupnya, panggang 30-35 mnt. Buka tutupnya lalu panggang lagi 10-15 mnt agar bagian atas roti mengeras kecoklatan (crisp).
• Keluarkan roti dari oven & pan, letakkan di rak kawat. Ulasi permukaan roti dng mentega selagi panas. Biarkan hingga mendingin seblm dipotong. Potong & sajikan, anda dpt memakannya begitu saja, dng ulasan cream cheese spread & bacon atau untuk dimakan bersama sup, misalnya (klik pada link berikut utk melihat resepnya): Sup Krim Asparagus (Creamy Asparagus Soup), Soup Krim Jagung (Creamy Corn Soup) atau Soup Krim Jamur (Creamy Mushroom Soup).

Ingredients

• 3 cups Bread flour+extra, 125 gr grated Cheddar cheese+extra
• 1 tbsp Olive oil, 1¼ tsp Instant yeast, 350 ml Water, Oil-for sautéing
• 80 gr Jalapeño peppers-cut stems off, halved & discard the seeds
• 1 tsp Sugar, 1½ tsp Salt, ½ tbsp Vinegar, Butter-for brushing

Directions

• Slice the jalapeño peppers. Save 4-6 jalapeño halves for garnishing later on. Sauté the peppers with some oil until it starts to wilted. Remove from the heat & drain on paper towels; set aside.
• Put the flour, salt, sugar & yeast in a bowl. Stir to combine the dry ingredients well. Add in the cheese &  jalapeño slices; give it a good stir. Pour in the olive oil, vinegar & water. Stir the dough with a spatula to combine. Scrape also all sides of the bowl, including the bottom, to make sure you’ll bring all dry flour in. Bring it into a ball & cover with plastic wrap. Let it proof for 8-24 hours, to allow it to double in size.
• Remove the cover. Flour the working surface & your hands. Scrape out the dough from the bowl into the working surface. Pat the dough to flatten a bit. Use a plastic scraper to fold over the edges to the centre of the dough to form a ball. If you want to make it into 2 loaves bread, divide the dough in 2 & then shape them into long oval loaves, or you could just bake it into 1 round bread. Whatever your choice is, flour the dough a bit & let the flour covers all sides of the dough.
• To bake it in 2 loaf/bread pans: Place each dough onto a greased loaf bread pan. Flatten the dough a bit & pull to form it neatly. Cover the pan with a towel & let it proof for 45-60 min. Preheat the oven to 200° C, put the oven rack in the middle of the oven shelf. Put also a shallow metal pan filled with water on the oven bottom rack. Place 2-3 jalapeño halves on top of each dough; sprinkle some cheddar cheese on top of the loaves. Place loaf pans on the oven rack in the middle shelf & bake it for 35-40 minutes.
• To bake it in a round baking pan/10” skillet/9” metal pie pan: Place the dough in a greased skillet or pan. Cover it loosely with a towel & let it proof for 45-60 min. Preheat the oven to 200° C, put the oven rack in the middle of the oven shelf. Place jalapeño halves on top of the dough; sprinkle with cheddar cheese on top of the surface. Put a shallow metal pan filled with water on the oven bottom rack. Place the skillet/pan on the oven rack in the middle shelf & bake it for ~ 40 minutes
• To bake it in a Dutch oven: Put the dough in a greased round pan/bowl/skillet, make sure it’s smaller in diameter than your Dutch oven. Cover it loosely with a towel; let it proof for 45-60 min. Put a greased Dutch oven in the oven rack to the lower third of the oven & preheat the oven to 230° C. Remove Dutch oven from the oven, take the lid off & flip the pan/skillet over the Dutch oven to move the dough into it. Shake the Dutch oven a bit to centre the dough. Place jalapeño halves on top of the dough; sprinkle with cheddar cheese on top (be careful, it’ll be really hot). Put the lid on; bake for 30-35 minutes & then 10-15 minutes with the lid off to finish the crust.
• Remove the bread from the oven & pan, then put it in a wire rack. Brush the bread surface with butter while it is still hot. Let it cool down before you slice. Slice & serve it; you could just eat the bread just like that, spread some cream cheese & bacon or serve it with a cup of soup, i.e. (click on the link for the recipe): Krim Asparagus (Creamy Asparagus Soup), Soup Krim Jagung (Creamy Corn Soup) or Soup Krim Jamur (Creamy Mushroom Soup).