Corn Jalapeno Lava Bread Recipe

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Corn Jalapeno Lava Bread
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Ingredients
16
Count
Nutrition
3854
Calories
Total time
35
Minutes
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Ingredients:

  • the day before
  • 1 1/4 cup bread flour
  • 3/4 cup water
  • 1/4 tsp instant yeast
  • day of
  • 1 3/4 cups lukewarm water
  • 1/4 cup cornmeal
  • 2 tbsp honey
  • 2 tbsp butter
  • 2 tsp salt
  • 3 - 3 1/2 cups bread flour
  • 3/4 cup corn nibblets
  • 1 1/2 cups mozzarella cheese
  • 1 1/2 cups gruyere cheese

Directions:

  1. The night before combine all the day before ingredients together; mix and cover with plastic wrap. Allow to sit in room temperature room overnight or 12-18 hours.
  2. In the morning pour the water and cornmeal into a saucepan. Bring to a low boil then turn the heat down and simmer for 5 minutes. Be sure to stir so not to burn.
  3. Remove from heat and add honey and butter. Mix till well blended. Pour into a stand mixer and allow to cool to 110F.
  4. Once cooled, add in night before mixture, yeast and 1cup of bread flour. Mix on low speed till well blended.
  5. Add in the salt, 3/4 cup of jalapenos and 1/2 cup corn nibblets. Mix till blended. Now start to add flour slowly. This dough needs to be very sticky. So don't add to much. While mixing on slow speed you want the dough to stick to the bottom of the bowl but, not the sides. If your not sure, it's better to be on the wet side than the dry side. Continue to knead on low speed (#1) for 8 minutes.
  6. Afterwards leave in the bowl and spray with oil spray. Cover with plastic wrap and allow to rest for 1 to 2 hours or till double in bulk. Now, using a wooded spoon punch down the dough and then cover with plastic wrap again for another 1 to 2 hours or till double in bulk. After second rise sprinkle a good amount on flour on a flat surface. Pour out the dough onto the flour and sprinkle some more flour on top. Using your hands lightly press the dough into a 12 x 12 square. Take the cheese and mix in the rest of the jalapenos and corn. Sprinkle the cheese on top of the dough.
  7. Roll the dough and pinch the seam and ends closed. Take a large tea towel and sprinkle a good amount of flour in the center. Place the dough onto the floured tea towel. Place some more flour on top. Wrap the dough with the tea towel and allow to rest
  8. For 1/2 hour.
  9. Before you cut the dough preheat the oven to 425F. When the oven is ready cut the dough into three equal pieces. Spread open the tops of the dough so the cheese is exposed. Place onto a parchment lined cookie sheet and place into the oven for 30 - 35 minutes. Remove and cool on a wire rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3853.99 Kcal (16136 kJ)
Calories from fat 913.4 Kcal
% Daily Value*
Total Fat 101.49g 156%
Cholesterol 309.37mg 103%
Sodium 6906.84mg 288%
Potassium 1641.9mg 35%
Total Carbs 539.05g 180%
Sugars 47.69g 191%
Dietary Fiber 24.08g 96%
Protein 196.04g 392%
Vitamin C 107.5mg 179%
Vitamin A 0.3mg 9%
Iron 25.9mg 144%
Calcium 3770.8mg 377%
Amount Per 100 g
Calories 248.78 Kcal (1042 kJ)
Calories from fat 58.96 Kcal
% Daily Value*
Total Fat 6.55g 156%
Cholesterol 19.97mg 103%
Sodium 445.85mg 288%
Potassium 105.99mg 35%
Total Carbs 34.8g 180%
Sugars 3.08g 191%
Dietary Fiber 1.55g 96%
Protein 12.65g 392%
Vitamin C 6.9mg 179%
Iron 1.7mg 144%
Calcium 243.4mg 377%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 84.7
    Points
  • 101
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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