SIEVE the flour, salt and chilli powder into a paraat or a tray. Refresh the red chilli, slit, deseed and cut into juliennes. Mix the chilli with three-fourths of the cheese. Reserve the remaining cheese to knead into the dough. Put 550 ml lukewarm water in a round-bottomed bowl. Add crumbled yeast and sugar, stir until dissolved. Reserve for five to 10 minutes or until the mixture turns frothy. The dough: Mix the remaining cheese with the sieved flour. Make a well in the centre and pour in the yeast mixture. Mix gradually. When fully incorporated, cover with a moist cloth and keep aside to prove for 15 minutes in a warm place in summer, and 20-25 minutes, depending on how cold it is, in winter. (To check, make a small depression in the dough, if it does not return to its original position, the process of proving is not complete. In which case, allow the dough to prove for a few minutes more.) The loaves: Divide the dough into three equal portions. Remove 60 g from each portion and make big and small smooth spheres, respectively, with your hands. The spheres should be smooth to tuck the seams towards the base. Brush with oil, ensuring they are evenly coated and arrange on the baking trays. Sprinkle the cheese and chilli mixture on the spheres, big and small, ensuring they are fully covered. Preheat the oven to 350oF. Put the trays in the preheated oven and bake for 20-25 minutes or until a crisp crust is uniformly formed. Remove and cool for at least two hours to make it sliceable. To serve: Re-heat until warm and serve by itself or as an accompaniment. NOTES : Makes 3 500g loaves
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|Serving Size: 1 Serving (1160g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 101 (3%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 0mg||0 %|
|Sodium 190mg||7 %|
|Potassium 1670.6mg||44 %|
|Total Carbohydrate 804.6g||237 %|
|Dietary Fiber 33.3g||133 %|
|Sugars, other 771.3g|
|Protein 114.8g||164 %|
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Calories per serving: 3845
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