This request from Dan follows on from Red Nose Day, when Dan picked the chilli-flavoured Every Flavour Roll at school. He liked it, so asked if we could make a proper chilli bread. It's hardly original so I know there must be lots of recipes already out there, but I stuck to our principle - that we should make inventions without reference to any existing recipes.
The first question was how much chilli I should use. Dan can take quite a bit of heat in his food, so I decided to be quite generous. The second question was whether or not to cook the chilli before adding it to the dough. Couldn't decide, so made two loaves from the malted bread recipe, to test it out.
|The chillis I used,|
with bagel for scale
1.5 large red chillis, finely chopped
knob of butter, for frying
|Ready for the oven - cooked chilli on left|
When ready, punch the dough to release the air, weigh it, and divide it into two equal parts. Knead the fried chilli into one half and the raw chilli into the other. Shape, place on an oiled baking tray and leave to rise for an hour. Dust the loaves with flour and slash the tops shortly before placing in a preheated oven (200C/400F/mark 6) for half an hour. I wanted these to be crunchy loaves, so poured boiling water into a pan in the bottom of the oven to add steam.
|Dan's thumbometer - double yum|