Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 tbsp sugar
- 1/2 cup warm water
- 1/2 cup milk
- 1/4 cup olive oil
- 1/4 cup ajika paste
- 1 cup grated cheese (cheddar or mozzarella)
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, yeast, salt, and sugar. Mix on low speed until combined.
2. In a separate bowl, mix together the warm water, milk, olive oil, and ajika paste.
3. With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until the dough comes together and forms a ball.
4. Increase the mixer speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
5. Remove the dough from the mixer bowl and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
6. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. Punch down the dough and turn it out onto a lightly floured surface. Roll it out into a rectangle about 1/2 inch thick.
8. Sprinkle the grated cheese over the surface of the dough, leaving a 1-inch border around the edges.
9. Starting at one of the long sides, roll the dough up tightly into a log. Pinch the edges to seal.
10. Place the rolled dough onto the prepared baking sheet, seam side down. Use a sharp knife to make several shallow slashes across the top of the dough.
11. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
12. Remove from the oven and let cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Rising time: 1 hour
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 1 loaf, serves 6-8 people
Nutritional information:
- Calories: 380
- Fat: 18g
- Carbohydrates: 41g
- Protein: 12g
- Fiber: 2g
- Sugar: 3g
- Sodium: 450mg
Substitutions for ingredients:
- Ajika paste can be substituted with harissa or any other spicy paste.
- Cheddar or mozzarella cheese can be substituted with any other type of cheese.
Variations:
- Add chopped herbs like rosemary or thyme to the dough for added flavor.
- Substitute the cheese with feta or goat cheese for a tangy twist.
- Add chopped olives or sun-dried tomatoes to the dough for added texture.
Tips and tricks:
- Make sure the water and milk are warm, but not too hot, or it will kill the yeast.
- Let the dough rise in a warm place, like an oven with the light on, to speed up the process.
- Use a serrated knife to slice the bread for clean cuts.
Storage instructions:
- Store leftover bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the bread, wrap it in foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the bread sliced on a wooden board or platter.
- Garnish with fresh herbs or a sprinkle of paprika.
Pairings:
- Serve with a side salad or soup for a complete meal.
- Pair with a glass of red wine or beer.
Suggested side dishes:
- Tomato soup
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the dough is too sticky, add more flour a little at a time until it becomes smooth.
- If the dough doesn't rise, it may be too cold. Place it in a warmer spot and try again.
Food safety advice:
- Make sure to wash your hands and all surfaces before and after handling raw dough.
- Use a food thermometer to ensure the bread is cooked to an internal temperature of 190°F (88°C) for food safety.
Food history:
- Ajika is a spicy paste from the Caucasus region, made with red chili peppers, garlic, and herbs.
Flavor profiles:
- Spicy, savory, cheesy, with a hint of sweetness.
Serving suggestions:
- Serve warm with a dollop of butter or cream cheese.
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