Sunday, 19 May 2013

Sweet Chilli and Onion Bread

I've never been great at baking bread, I think I'm just too lazy when it comes to kneading it properly, but this recipe (adapted from here) is pretty fool-proof and doesn't need much kneading at all. The original recipe is for pull-apart bread, but this adaptation makes a normal loaf.

1/4 cup warm water
2 1/4 teaspoons active dry yeast
3 cups bread flour
Half an onion, diced
1 chili, deseeded and diced
1/4 cup sugar
1/2 teaspoon salt
Pinch of pepper
4 tablespoons butter
1/3 cup milk
2 large eggs

First, mix the water and yeast in a small bowl and leave it to activate for 5 minutes while you chop the onion and chilli.
In a large mixing bowl, combine the flour, onion, chili, sugar, salt and pepper.
Put the milk and butter into a small saucepan and heat gently until the butter is melted.
Now add the yeast and butter mixtures to the flour mix, along with the eggs.
Mix it all together using your hand, and form into a ball. Using your knuckles, knead the dough around the bowl for a couple of minutes, just to make sure it's all mixed properly and there are no pockets of flour.
Leave the dough to rise in a lightly oiled bowl for one hour in a warm place, I usually put mine in the airing cupboard.

When your dough has risen, pre-heat your oven to 175c and grease a loaf tin.
Turn the dough out onto a lightly floured surface and use a rolling pin to roll it into a rectangle, about 5mm thick.
Use a sharp knife to cut the dough into squares/rectangles, slightly smaller than the width of your loaf tin.
Roughly stack the squares in the tin, and bake in the centre of your oven for 35 minutes.

And there you have it!

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