Quick chilli bread

Quick chilli bread

By
From
How to Cook Bread
Makes
1 small loaf
Photographer
Peter Cassidy

As this bread doesn’t require kneading or a rising period, it is quick and easy to make. Just make sure you put it into the oven as soon as the ingredients are mixed – to ensure it achieves the best possible rise. You will need a 450–500g loaf tin.

Ingredients

Quantity Ingredient
4 tablespoons olive oil, plus extra to grease
1 red chilli
1 green chilli
35g parmesan cheese
225g plain flour
1 tablespoon baking powder
1/2 teaspoon salt
110g fine polenta
1 tablespoon caster sugar
1 egg
150ml creme fraiche
150ml milk

Method

  1. Heat the oven to 180°C. Line the base of the loaf tin with greaseproof paper, then lightly oil the base and sides.
  2. Cut the chillies in half, remove the stalks, seeds and white membranes and then finely chop. Finely grate the Parmesan.
  3. Sift the flour, baking powder and salt into a large bowl. Stir in the polenta, sugar and chopped chillies. Stir in 3 tbsp of the grated Parmesan.
  4. In a separate bowl, beat the egg and then beat in the oil, crème fraîche and milk. Swiftly stir the wet mixture into the dry ingredients, using a spatula or wooden spoon. Avoid over-mixing or the bread will lose air bubbles and not rise as well.
  5. Scrape the mixture into the prepared tin and sprinkle with the remaining Parmesan. Bake on the middle shelf of the oven for 45–60 minutes until well risen and lightly browned.
  6. Leave the loaf to rest in the tin for 5 minutes, then remove and transfer to a wire rack. Peel off the greaseproof paper and leave to cool slightly. Serve warm.
Tags:
bread
Leiths
baking
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