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Matt's Chilli Bread

Bread made with Chilli powder. It has been approved by his wife, and goes well with all sandwich fillings.

400g Shipton Mill White Flour
100g Plain Flour (White or Wholemeal)
325g Water
8g Fresh Yeast (or whole sachet if Dried, normally 10-15g)
10g Salt
5-15g Dried Chilli (Seeds or Whole) very fine chopped (5g mild, 10g bit of heat)
Knob of Butter or dash of Olive Oil

Optional - tsp of Sugar (makes a more crusty loaf)
Optional – Adding a little Dried Coriander with the Chilli can make a nice addition (Again really finely chopped)

Mix the ingredients together (be careful not to put the Yeast directly on the Salt or chilli as it can kill it).

Knead for 5 minutes until the dough is nice and firm, and pulls into a ball.

Leave to sit for 10 minutes on a lightly floured surface.

Annoy the dough by kneading again for around just a minute.

Next place the dough in a container (allow for expansion – triple the size) and cover. Leave for around 4 hours.

Bakers Tip –There is a way of cheating the proving process and reducing the time but be warned your results could be a bit less constant. As above but leave for an hour. Then put in an oven at 50oC for 10-20 minutes. Remove and leave for another half an hour.

Knock back the dough for just a couple of minutes (pushing the gas out) and form the loaf shape (ensuring it is correctly folded) A good way to do this is knead the dough out into a rectangle, fold the left and right sides in by about 2 inches and knead lightly to level the dough back out. Notice nice neat edges, then roll the dough tightly into a cylinder with the join at the bottom.

Put the dough into a well greased 2lb loaf tin, cover with a damp cloth and store in a warm area for about an hour.

Once ready sprinkle with flour.

Place in a preheated oven and bake at 210C for 35-40 minutes. (Fan assisted reduce as per oven manual)

Once cooked (you can check by tapping the loaf on the crust and underside – it should sound hollow) place on a wire rack and allow to cool.