In The Marley Kitchen: Callaloo Cheddar Loaf
DOUGH INGREDIENTS -2 packets yeast -1 tsp sugar -1/4 cup warm water -1 medium egg -1 cup warm milk -1 tsp salt -3 1/2 cups unbleached flour -1/2 cup melted Ziggy Marley Coco’Mon coconut oil
DOUGH DIRECTIONS -Mix the yeast, sugar and water together. -Beat the egg and stir in to the mixture. -Stir in the milk and salt. Stir in 2 cups of the flour. -Slowly add more flour, stop when the mixture becomes stiff. -Knead the dough until it is smooth (this should take about 10 minutes). -Transfer the dough to a clean bowl and some of the coconut oil. -Roll the dough around the bowl until it is entirely coated in oil. -Cover with a damp towel for 1 hour (this will allow the mixture to rise).
In the meantime make the callaloo filling…
FILLING INGREDIENTS -1 tablespoon Ziggy Marley Coco’Mon coconut oil -1 clove garlic, diced -1 small yellow onion, chopped -1 plum tomato, chopped -1 Scotch bonnet, seeded and minced -2 sprigs thyme -2 stalks scallion, diced -1 bundle callaloo, cleaned and chopped, should be about 4 cups -½ cup cheddar cheese
FILLING DIRECTIONS -Heat oil in a pan over a medium heat. -Add garlic, onion, Scotch bonnet, thyme, tomato and scallion and cook till soft. -Add callaloo and cook down till it turns bright green then remove from heat and stir in cheese. To assemble the Loaves: -Divide the dough in to 8 pieces and roll each piece in to a circle, about 1/2 cm thick. -Spoon callaloo mixture onto half of the dough and rub a little water around dough edges, fold over to seal in callaloo. -Brush the top with coconut oil. -Preheat your oven to 425 degrees. -Place folded pieces on a well-greased sheet and place on the bottom rack of the oven. -Bake until golden brown (this should take around 15 minutes).