1911911_10152221563501142_1409398732_n

I whipped up this loaf last week as another dish to take along to The Seoul Vegan Potluck. And when I say I, I mean The Fat Boyfriend. Although I devised the recipe, he just did all the hard labour, just how I like it. We often make bread, but I wanted to change it up a bit. I had some chilies which needed using, as I often do, so figured this would be a great way to use them. Had it not been destined for the Vegan Potluck I probably would have thrown some cheese in too.

Ingredients

250g of whole wheat flour from bob red mill (FFM, i-Herb, Bangsan Bakers Mart)

250g of white bread flour

2 x 8g instant yeast

2 tablespoons of white sugar

2 teaspoons of salt

1 1/2-2 cups of warm water

4 tablespoons of olive oil

5 red chillies

Directions

1. Preheat your oven to 200 degrees Celsius. Roast the chilies in 1 tablespoon of the olive oil for about 20 minutes until browned and softened. Remove the ends and half the seeds. If you like it spicy keep them all in. Blend the chilies and the rest of the oil in your coffee grinder until there are no large lumps.

2. Mix all the dry ingredients in a bowl. Start to add the warm water and mix together. After you have added a third of the water, stir in the chili oil. Continue to add the water bit by bit until a dough has formed. You may find that you do not need all of the water, so stop as soon as you have enough. Once the dough has formed knead for about 8 minutes. Oil your hands if kneading by hand as the dough will begin to get sticky. When the dough has been kneaded, place it in a bowl with a damp towel over it in a warm place. Since it’s still cold I just put it on one of the hot spots on the floor, I find this does the job well. Leave it to rise for one hour. The dough  should have risen nicely.

3. When the dough has doubled in volume, Punch the dough back down and shape into a two long baguette  loaf  shapes and place them on your baking tray. Put your baking tray inside of a plastic bag and leave to rise again for another 30 minutes to an hour.

4. Once they have risen again (just like the South)  pop them in the oven at about 190 degrees Celsius for 30 minutes, turn the tray around halfway through cooking to produce a more even rise. Check your bread is done by tapping it, if it doesn’t give a good knock, put it back in for another 5-10 minutes.

1922428_10152221752196142_659925023_n

Comments

comments

1Pingbacks & Trackbacks on Roast Chili Bread

  1. […] 5. You may fit more or less eggs in your pan depending on its size. The eggs will take at least 10 minutes to poach. But if you have a lid they will cook much quicker and more evenly (as I discovered on my second time making it.) Do not overcook the eggs, you want the yolks to be nice and runny. Garnish with cilantro leaves and serve with delicious bread. […]

Leave a Reply

Your email address will not be published. Required fields are marked *