Galician-style Takaku Bread

Ingredients

In this Galician adaptation of Takaku Bread, we incorporate traditional Galician ingredients such as chorizo, Padrón peppers, and Tetilla cheese. These additions infuse the bread with a distinct Galician flavor profile, giving it a unique twist compared to the original Japanese version. We alse have the original recipe for Takaku Bread, so you can check it out.

• 500g (4 cups) bread flour 500g (4 cups) bread flour
• 10g (2 tsp) instant yeast 10g (2 tsp) instant yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 30g (2 tbsp) sugar 30g (2 tbsp) sugar
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 100g (3.5 oz) chorizo, diced 100g (3.5 oz) chorizo, diced
• 50g (1.8 oz) Padrón peppers, finely chopped 50g (1.8 oz) Padrón peppers, finely chopped
• 100g (3.5 oz) Tetilla cheese, grated 100g (3.5 oz) Tetilla cheese, grated
• Olive oil, for brushing Olive oil, for brushing

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 50g, 3g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the bread flour, instant yeast, salt, and sugar.
2. 2.
   Gradually add warm water to the dry ingredients and mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Punch down the dough and knead in the diced chorizo, chopped Padrón peppers, and grated Tetilla cheese until well incorporated.
6. 6.
   Divide the dough into equal portions and shape them into round or oval loaves.
7. 7.
   Place the loaves on a baking sheet lined with parchment paper, cover with a kitchen towel, and let them rise for another 30 minutes.
8. 8.
   Preheat the oven to 200°C (400°F).
9. 9.
   Brush the risen loaves with olive oil and bake for 20-25 minutes, or until golden brown.
10. 10.
    Remove from the oven and let the bread cool on a wire rack before serving.

Treat your ingredients with care...

• Chorizo — Use a high-quality chorizo for the best flavor. If unavailable, you can substitute with a spicy cured sausage.
• Padrón peppers — Make sure to remove the seeds before chopping to control the spiciness level. If Padrón peppers are not available, you can use mild green chili peppers instead.
• Tetilla cheese — If Tetilla cheese is not accessible, you can substitute it with a mild and meltable cheese like Monterey Jack or Gouda.

Tips & Tricks

• For a spicier version, add a pinch of smoked paprika to the dough.
• Experiment with different types of Galician cheese, such as San Simón or Cebreiro, for a unique flavor profile.
• Serve the bread warm with a side of aioli or Romesco sauce for dipping.
• This bread pairs well with Galician seafood dishes like Pulpo a la Gallega (Galician-style octopus) or Mariscada (seafood stew).
• To enhance the presentation, sprinkle some chopped Padrón peppers and grated Tetilla cheese on top of the loaves before baking.

Serving advice

Serve Galician-style Takaku Bread as an appetizer or alongside a traditional Galician meal. It is best enjoyed warm, straight from the oven, with a spread of butter or a drizzle of olive oil.

Presentation advice

Present the Galician-style Takaku Bread on a wooden cutting board or a rustic bread basket. Slice the bread into thick slices and arrange them in an inviting manner. Garnish with fresh herbs like parsley or chives for an extra touch of color.