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Sundried Tomato & Chilli Bread
Ingredients
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1 tablespoons extra virgin olive oil
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1 onion, peeled and finely chopped
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1 teaspoon Mild Chilli Powder
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3 tablespoons sundried tomato paste
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500 gram (1 pound) strong bread flour
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1 teaspoon salt
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1 teaspoon caster sugar
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1 teaspoon quick action yeast
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300 millilitre (½ pint) hand hot water
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15 millilitre (1 tablespoons) olive oil
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milk to glaze
Key Products
Instructions
- 1 Heat the oil in a non-stick frying pan and fry the onion for a few minutes until softened. Remove from the heat and stir in the Chilli powder and sundried tomato paste. Leave to one side.
- 2 In a large bowl mix together the flour, salt, caster sugar and yeast. Make a well in the centre and pour in the water and olive oil. Bring the mixture together and then knead well for 10 minutes.
- 3 Roll the dough out to a large rectangle and spread the cooled paste over the dough. Roll the dough up and place on an oiled tray. Cover with a damp tea towel and leave to rise in a warm place for 1 hour or until doubled in size.
- 4 Preheat the oven to 220°C, 425°F, Gas Mark 8. Brush the surface of the loaf with milk and bake the bread for 35-45 minutes. Remove the loaf from the oven and tap the base. If the bread sounds hollow, it is cooked. Cool and serve sliced.
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