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paul
prudhomme's
chilli and
cheese
bread
At K-Paul’s Louisiana Kitchen a la minute was the mantra. That may no sound so surprising, but given that they did anything from six to eight hundred covers in three sittings any chef will understand that prep was God, next to Chef himself.
I often think about that basket of freshly baked breads that every dinner received. Not just a single mingy slice but a basket filled with just baked cornbread, chilli and cheese rolls, the New Orleans white sourdough rolls that were started with beer and potato, plus usually one more type of bread.
At Mistress Augustine’s we always made our own bread fresh for every service and after the first time working in K-Paul’s we also made the chilli and cheese bread and the New Orleans sourdough. Diners would get cranky if we ran out of the chilli and cheese rolls…but there wasn’t much we could do about it in the middle of service.
Sorry no pictures!
FIRST PUBLISHED WITH PERMISSION 1993 FOR COOKING CLASSES – ADDED TO BREAD ON CUISINE-EXTREME.COM 20 NOVEMBER 2024
in dallas with the k-paul’s crew for the launch for sewel Cadillac circi 1986
for the INGREDIENTS
makes 24 rolls – recipe © copyright Chef Paul Prudhomme K-Paul’s Louisiana Kitchen, New Orleans
30g fresh yeast
30g caster sugar
100g vegetable oil
150g water, warm
375g milk, warm
790g organic strong flour + extra for rolling
30g fine sea salt
4 small hot chillies, very finely chopped
300g coarsely grated mature cheese
2 egg yolks for glazing
Weigh the yeast, sugar, vegetable oil, water and milk into the large bowl of your electric mixer and whisk it until the yeast is dissolved. Using the dough hook, add about half of the flour mix well, add the salt and remaining flour and work until smooth before adding the chilli and cheese and kneading until combined. Cover and leave in a warm place until doubled in volume.
Roll on a lightly floured board and make 24 round rolls, placing them apart of a baking sheet covered with a silicon sheet or baking parchment. Glaze the tops with the egg yolk. Allow to prove again.
preheat oven to 200°C
Bake until golden brown on the tops and bottoms of the bread. Served warm with unsalted butter.
warning
These rolls are so delicious, especially when they come straight from the oven, so be warned working on two per person is required.
you might also like
Paul Prudhomme’s cornbread click here for the recipe
Cornbread comes straight from the oven, still warm to the table and the only way one seems to be able to get that in Oz is to make it yourself.
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