22 November 2006
This is a bog standard bread recipe with chillies added. The quantitiesaren't super-critical and you can experiment a bit to find what suits you.Once you get into it, this can be done in an evening. I get home at 6.30 andthe bread's usually done before 10.00. You can even fit the bursts ofbread-making activity around Coronation Street and Spooks if you're reallyorganised, Here's how to do it...
400g Strong Bread Flour
Pinch of Salt
2-3 tablespoons of Olive Oil
Put in a bowl and rub oil & flour together.
Add finely chopped chillies - fresh or dried. The quantity depends onstrength of variety and the resilience of your mouth lining. I used 2 largedried red chillies (6" long) but the bread was quite mild. I think I could easily have gone for 3 or 4.
In a measuring jug dissolve a teaspoon of sugar in 100ml boiling water and add 120ml cold water (Use less water if using wholemeal or coarse flour, maybe 180ml).
Add 2 heaped tablespoons of dried yeast - the type you buy in a tin, not the little sachets of instant yeast - Allinsons is a common brand.
Cover and stand in a warm place until covered by 1" - 2" of foam.
Knock back the foam and pour into the dried ingredients.
Mix to a smooth dough.
You may need to add extra water (tepid) if the mix is dry or a bit of flour if the dough is too wet and sticky.
Cover (a tea towel will do) & leave in a warm place until doubled in size(about an hour in a warm spot?).
Turn onto a floured surface and knead; use the heel of you hand to push thedough away from you, then fold towards you and repeat.
Carry on for 5 or 10 minutes until you have elastic dough. This is the best part of the process(apart from eating the results), very therapeutic, but if done in a bad mood you'll get bad bread.
If making a loaf, grease a 400g bread tin with a bit of butter or margarine;if making rolls, the dough will make 9 or 10 good sized rolls (bake on abaking tray). Once the bread is in the tin / on the tray, cover and leave itto rise.
This should take about 1 hour in a warm spot.
If you leave it toolong the dough can start to lose air and collapse like a deflating balloonso keep an eye on it.
Bake in a pre-warmed oven at 180 for 30 minutes - 20-25 minutes for therolls.
Turn out onto a wire cooling rack.
When you tap the base of the loaf it should have a hollow sound.
Try to resist eating the bread immediately: it carries on cooking as itcools, but it's good to eat after 1/2 an hour or so when it's still warm!!
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