Jaspers Chilli Bread

Make Your Own Chilli Bread

Home Grown Chillies

It's that time of year again and your growing your own chillies (if your lucky in one of our Chilligrow or Quadgrow Planters). You're anticipating reaping the rewards of a bumper chilli harvest but the big question is "what am i going to do with all these chillies?". So we thought we would share our Chilli Bread recpie to spice things up. Here's how to do it and put a chilli bang into your bread bin....

Chilli Bread Ingredients

  • 400g Strong Bread Flour
  • Pinch of Salt
  • 2-3 tablespoons of Olive Oil
  • Finely chopped fresh or dried chillies (2 large dried chillies for a mild taste but quantities depend on chilli strength & how brave you are!)
  • 1 teaspoon of sugar
  • 100ml boiling water
  • 120ml cold water
  • 2 heaped tablespoons of dried yeast

Baking Instructions

Step 1) Put your flower, salt & olive oil into a bowl and rub together.
Step 2) Add your finely chopped chillies. You can try 2 chillies but i like to use 3 or 4 for some extra spice
Step 3) Dissolve a teaspoon of sugar in 100ml of boiling water in a measuring jug and add 120ml of cold water. If you are using wholemeal or coarse flour use less water, maybe 180ml)
Step 4) 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.
Step 5) Cover & stand in a warm place until covered by 1" - 2" of foam.
Step 6) Knock back the foam and pour into the dried ingredients. Then 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.
Step 7) Cover (a tea towel will do) & leave in a warm place until doubled in size(about an hour in a warm spot).
Step 8) Turn onto a floured surface and knead; use the heel of you hand to push the dough 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 chilli bread.
Step 9) 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 a baking tray). Once the bread is in the tin / on the tray, cover and leave it to rise. This should take about 1 hour in a warm spot. If you leave it too long the dough can start to lose air and collapse like a deflating balloon so keep an eye on it.
Step 10) Bake in a pre-warmed oven at 180 for 30 minutes - 20-25 minutes for the rolls.
Step 11) 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 it cools, but it's good to eat after 1/2 an hour or so when it's still warm!!

If you fancy having a go at growing your own chillies then take a look at our chilli growing guide and maybe you can have a go at making your own chilli bread.