Chili cheese loaf (Eggless)
The ever-popular chili cheese toast in a form of a loaf. Simply toast and butter a slice of this loaf and enjoy the big bang of flavour
Share on pinterest
Pinterest
Share on facebook
Share
Share on email
Email
If you have ever eaten a simple chili cheese toast made artfully by the street side vendors of Mumbai, who are masters of their craft, you will know what this loaf is about. That sandwich is all about gooey cheese mellowing down the spice from the chilies, all on a generously buttered toast. An experience you are not likely to forget!!
After all, it is cheese, chili and bread…what is not to love?? Some simple things in life can be so, so delicious and that is what inspired me to bake this loaf. Classic pairing of ingredients in a buttery dough folded in a manner that is not only visually appealing but gives you a bite of all that cheesy, spicy goodness in all its glory.
If you have been with me on Instagram, you must know about the variety of chilies I posted a while back. Many of you suggested some amazing recipes I could make with them but you know me! It had to be somehow incorporated in a bread and voila! This chili cheese loaf gave me a perfect opportunity to use those colourful chilies with a different spice level.
Enjoy a slice of this loaf as is or as I would strongly recommend, toasted and buttered. A well toasted slice of this bread in my opinion brings out the best of the ingredients elevating its flavours. The slices got gobbled up so quickly at home that I did not get a chance to taste it with the coriander chutney. But I am certain that if you were to apply the coriander chutney that I used in my cheese and chutney babka or in the palak paneer sandwich, it will be delectable beyond words.
Update: I recently did a step by step version of this bread on my Facebook as well as Instagram account and have saved it as Chili-cheese loaf under highlights in Instagram for future reference.
I would love to see your version and if you happen to make it, do tag me on social media and give rating to this recipe.
More recipes like these:
Recipe Card
Chili cheese loaf (Eggless)
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Indian
PREP TIME
3 hours
COOK TIME
30 minutes
SERVINGS
makes an 8 inch loaf
Author: Hema B Kathrani | Cuisine: Indian | Category: Breads
Prep Time: 3 hours | Cook Time: 30 minutes | Servings: makes an 8 inch loaf
The ever-popular chili cheese toast in a form of a loaf. Simply toast and butter a slice of this loaf and enjoy the big bang of flavour
Ingredients
- To activate the yeast:
- 150 ml water
- 1 tsp sugar
- 1 ½ tsp instant yeast
- For the dough:
- 370 gm (3 cups) plain flour
- 40 gm (1/4 cup) soft butter
- 1 tsp salt
- ¼ tsp black pepper powder
- 90 ml water
- For the garlic oil:
- 2 tbsp extra virgin olive oil
- 1 large clove garlic
- For the filling:
- ¾ cup finely chopped chilies *see notes
- ½ cup processed cheese, grated
- 1 tsp chaat masala
- ½ tsp red chili flakes (optional)
Method
- Make the garlic oil:
- Grate a large clove of garlic and mix it in the oil.
- Stir well and keep it aside to infuse the oil.
- Activate the yeast:
- In a bowl, mix 150 ml of warm water, sugar and instant yeast. Stir well.
- Keep it aside till the mix becomes frothy.
- Make the dough:
- In a large bowl, combine plain flour, salt, softened butter, pepper powder and mix well.
- Add the activated yeast and the remaining 90 ml water to make a sticky dough.
- Remove the dough on to a clean surface and knead the mix in a soft, pliable dough
- Place it in a greased bowl and cover it for an hour or until it doubles.
- Once the dough has risen, gently deflate the dough and transfer it to a clean counter surface.
- Shape the loaf:
- Grease an 8-inch sandwich loaf pan and line it with a baking paper
- Roll the dough in a large rectangle, keeping your baking pan as a guideline to check the length.
- Apply garlic oil all over the rolled dough and then sprinkle finely chopped chilies over it.
- Grate cheese over the chili mix
- Lastly, sprinkle the chaat masala and red chili flakes (if using) all over the rolled dough.
- With a sharp knife, cut the rectangle into 4 equal rows.
- Carefully roll each row into a roll and gently lift to place it in a greased and lined loaf pan.
- Repeat the process with the remaining rows
- Cover it loosely with a cling wrap or a cloth until it is just short of 1 inch from the edge of the loaf pan.
- Grease and line the lid and close the pan and start to preheat your oven *read update in the notes
- Bake the loaf:
- Pre heat the oven to 180 C
- Keep a tray with 2 glasses of water at the bottom rack to create steam in the oven
- Place the loaf tin with the lid in the oven to bake for 30 minutes. Do not open the lid to check until the baking is complete and it has rested for few minutes as the top part of the bread can tear easily.
- After 30 minutes, remove the lid and place the tin back on a rack to bake for further 10-12 minutes.
- Remove from the oven and let it cool in the pan for 5 minutes.
- Gently, invert the pan and remove the bread on a wire rack to cool.
- Slice it when it has cooled completely at least for 2 hours.
Notes
- You can also use mozzarella or any other hard cheese of your preference.
- Use a variety of chili for this loaf; capsicum, chili peppers, jalapenos or even habanero if you can handle the heat. A mix of chili can be adjusted according to the spice level you prefer. I used a mix of jalapenos, gypsy peppers, Thai long red/green chilies while baking this loaf.
- Each flour is different. If you find your dough too sticky, add 1 tbsp of flour to the mix.
- The temperature of the water should be warm, not hot. To test, simply put your finger in the bowl. If you are able to comfortably keep you finger in, it is good to go.
- If your yeast mix does not become frothy and bubbly in 10 minutes, it is best to discard and start again.
- I use US cup measurement which is 1 cup = 235 ml, however I would strongly recommend using the weighing scale to get the best results.
- For this recipe, I have used a nonstick 8-inch pullman loaf tin with these dimensions: 8.5 inches in length, 4 inches in width and 4 inches in height
- Update: I recently did a step by step process for this loaf on my Facebook as well as Instagram account. During that process, I baked this loaf in the same pan but without the lid to see the difference in the crumb. The crumb of the loaf with the lid was slightly tighter compared to the one without the lid. But not much change to the flavour or texture. Entire process remains the same if you wish to bake this loaf without the lid except baking time which will be 30 minutes. The additional 10 minutes is not required. In case you need to refer to the process, I have saved it as chili-cheese loaf in highlights of my Instagram account.
Did you make this recipe? Follow me on Instagram handle @acookwithin or @acookwithin on Facebook.
www.acookwithin.com
Share on pinterest
Pinterest
Share on facebook
Share
Share on email
Email
Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin 
to share your creation😊 It would make my day!
4 thoughts on “Chili cheese loaf (Eggless)”
This looks like an exciting recipe. We are trying this out today. Shall post pics on IG and shall tag you. Your pictures too are amazing !!!
Oh, I cannot wait to see how it turns out for you. Am excited :)) And thank you so much for appreciating. Feedback like this makes all the effort that goes behind worth it 🙂
Question about the Chili cheese loaf. You mention cutting the dough into 4 and making rolls. Do you cut it lengthwise or breadthwise? How do you place the rolls in the baking pan?
Hello Soonoo, cut the rectangle into rows, vertically. Once you roll a row, place it in the greased and lined loaf pan. Do the second roll and place it closely to the first roll and repeat the process. Do have a look at step by step photos at the end of the recipe card to see the placement of the rolls.