In The Marley Kitchen: Callaloo Cheddar Loaf

August 11, 2016


-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


-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…


-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


-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).

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© 2016

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