The BBC Good Food logo
Halloumi & chipotle loaf cut into slices

Halloumi & chipotle loaf

A star rating of 3.6 out of 5.3 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 2 hrs proving
  • Easy
  • Serves 10

Enjoy a loaf filled with delicious textures and kicking flavours, with creamy halloumi and the heat of smoky, sweet chipotle. Enjoy with lashings of butter

  • Vegetarian
Nutrition: Per serving (10)
NutrientUnit
kcal291
fat9g
saturates6g
carbs39g
sugars1g
fibre2g
protein13g
salt1.3g
Advertisement

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
  • vegetable oil, for proving
  • 250g halloumi, grated
  • 2 tbsp chipotle chilli flakes

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Knead the dough by hand for 10-15 mins or in a stand mixer fitted with the dough hook for 6-8 mins 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 hr until doubled in size.

  • STEP 4

    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.

  • STEP 5

    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.

  • STEP 6

    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.

  • STEP 7

    Put the loaf on its tray into the roasting tin, then pour some hot water into the tin around the tray to create steam while baking. This will give you a crisp crust. Bake for 20-25 mins until the loaf is golden and sounds hollow when you tap the base.

  • STEP 8

    Remove from the oven and and leave to cool on a wire rack. Cut into slices and enjoy with lashings of butter.

Recipe 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.

Recipe from Good Food magazine, February 2022

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.6 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content