Name: Tomato Chilli Bread Recipe | Baking Recipes | Schwartz
Yield: 6
Cuisine: Italian,
Ingredients: 1 tbsp extra virgin olive oil; 1 onion, peeled and finely chopped; 1 tsp chilli powder mild; 3 tbsp sundried tomato paste; 500 g (1 lb) strong bread flour; 1 tsp salt; 1 tsp caster sugar; 1 tsp quick action yeast; 300 ml (½ pint) hand hot water; 15 ml (1 tbsp) olive oil; milk to glaze

Mild Chilli Powder

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Sundried Tomato & Chilli Bread

Ingredients

11

Servings

6

Sundried Tomato & Chilli Bread

Ingredients

1 tablespoons extra virgin olive oil
1 onion, peeled and finely chopped
1 teaspoon Mild Chilli Powder
3 tablespoons sundried tomato paste
500 gram (1 pound) strong bread flour
1 teaspoon salt
1 teaspoon caster sugar
1 teaspoon quick action yeast
300 millilitre (½ pint) hand hot water
15 millilitre (1 tablespoons) olive oil
milk to glaze

Key Products

Mild Chilli Powder

Product Information

£ 1.98/unit,38g

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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.