SUPER SOFT AND FLUFFY CALLALOO LOAF | JAMAICAN VEGGIE LOAF | JAMAICAN VIBES

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour increases fiber content while cornmeal gives a unique texture.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat with lower intensity, while bell pepper adds sweetness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories, while water can be used for a lighter loaf.

In a mixing bowl, combine 2 cups of all-purpose flour, 1.5 teaspoons of instant yeast, 2 tablespoons of sugar, and 1 teaspoon of salt.

Mix the dry ingredients together, ensuring the salt does not touch the yeast directly.

Pour in 3/4 cup of 2% milk directly onto the yeast.

Add 1 medium egg and 2 tablespoons of olive oil to the mixture.

Mix everything together until combined.

Grease your hands with a little olive oil and knead the dough for about 7 to 10 minutes until stretchy.

Cover the dough with greaseproof paper and let it rise for 60 to 90 minutes until it doubles or triples in size.

In a skillet, add 1 tablespoon of olive oil, garlic paste, blended seasoning, and ginger paste.

Add 1 medium onion and frozen bell peppers, cooking until soft.

Season with salt and black pepper to taste, then add the cooked callaloo, 1 Maggie cube, and scotch bonnet pepper, letting it simmer.

Once the dough has risen, punch down the air bubbles and sprinkle a little flour on the surface.

Divide the dough into six equal pieces, folding each piece under and pinching to seal.

Roll each piece and wet half of it with water before folding it over itself, sealing the edges with a fork.

Place the shaped dough onto a greased pan and cover for 20 to 30 minutes to rise again.

Preheat the oven to 350°F (175°C).

Brush the tops of the dough with a little milk for color and moisture.

Bake in the oven for 25 to 30 minutes until golden brown.

Once baked, brush with a little olive oil while still hot to keep them soft.

Transfer to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens