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Description
This vegan Cheese and Jalapeno Corn Bread is tasty with a little added spice!
Ingredients
Method
1. Shred vegan cheese and drain jalapenos, saving the brine. Chop jalapenos into smaller pieces.
2. Into bread mixer add corn bread mix, flour, yeast, water and brine. Mix for 4 minutes on slow and 7 minutes on fast.
3. Add shredded cheese and chopped jalapenos. Mix on slow for 1 minute or until combined.
4. Transfer to greased tray and allow to bulk ferment for 20 minutes
5. Sclae to 450g and round dough
6. Final proof for 40-50 minutes
7. Lightly dust with flour and score bread
8. Bake at 230C, dropping to 190C, giving steam for 30 minutes
