Cheese, Potato, Chilli Bread with Gram & Semolina Flour

Makes 4 individual breads


300g Traditional White Bread Flour

50g Fine Semolina Flour

50g Gram Flour

10g fresh yeast

100g strong cheese

300g boiled potatoes

5g salt (the cheese is probably salty)

300g approx water

half or 1 chilli per bread (so either 2 or 4 chillies) - dependent on heat of chilli and how hot you want them!


Mix all the flours together and rub in the yeast.

Mix in the cheese and chillies.

Add the potatoes and scrunch through to break then and distribute then through the flour.

Add the salt and water and mix to a soft dough, adding more water as needed. Knead until properly mixed and warmed up (5 minutes).

Cover and leave to rise in a warm place until almost double in size and puffy.

Spread the dough by dimpling (like focaccia) and then cut into 4 rough triangles.

Use a dough scraper to cut into shape required and place on 2 baking trays.

Cover and prove until puffy and risen. Bake in a fan oven at 210 C for 10 mins, swap the trays around in the oven for even baking, continue until golden brown/crisp (20-30 mins total dependent on how hot your oven is and how crisp you like them).


Tags: Bread Spices Savouries

Added by: SL Merry

Add comment

Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.


If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.