Lottie Bedlow's chilli and garlic loaf recipe
This is a spicy little number – a basic bread recipe with some solid flavours thrown in. Have it out on the table when you’ve got people round for something like a chilli, or toast it and eat it by yourself. You can turn up or tone down the heat depending on your audience (and how much of a surprise you want to give them).
Ingredients
- 1 x hand whisk
- 1 x stand mixer and dough hook (optional)
- 1 x 450g (1lb) loaf tin
- 1 x hand whisk
- 1 x stand mixer and dough hook (optional)
- 1 x 450g (1lb) loaf tin
- 1 x hand whisk
- 1 x stand mixer and dough hook (optional)
- 1 x 450g (1lb) loaf tin
- 475 g strong white bread flour, plus extra for dusting
- 2 tsp salt
- 7 g sachet fast-action dried yeast
- 1 tbsp smoked paprika
- 8 large garlic cloves, crushed
- 1 tsp chilli flakes
- 320 ml warm water
- 1 tsp oil, for greasing
- 16.8 oz strong white bread flour, plus extra for dusting
- 2 tsp salt
- 0.2 oz sachet fast-action dried yeast
- 1 tbsp smoked paprika
- 8 large garlic cloves, crushed
- 1 tsp chilli flakes
- 11.3 fl oz warm water
- 1 tsp oil, for greasing
- 16.8 oz strong white bread flour, plus extra for dusting
- 2 tsp salt
- 0.2 oz sachet fast-action dried yeast
- 1 tbsp smoked paprika
- 8 large garlic cloves, crushed
- 1 tsp chilli flakes
- 1.4 cups warm water
- 1 tsp oil, for greasing
- 125 g unsalted butter, softened
- 2 fresh red chillies, finely chopped
- 2 fresh green chillies, finely chopped
- 4 large garlic cloves, crushed
- 1 tsp chilli flakes
- 1 pinch salt and freshly ground black pepper
- 4.4 oz unsalted butter, softened
- 2 fresh red chillies, finely chopped
- 2 fresh green chillies, finely chopped
- 4 large garlic cloves, crushed
- 1 tsp chilli flakes
- 1 pinch salt and freshly ground black pepper
- 4.4 oz unsalted butter, softened
- 2 fresh red chillies, finely chopped
- 2 fresh green chillies, finely chopped
- 4 large garlic cloves, crushed
- 1 tsp chilli flakes
- 1 pinch salt and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Bread
- Difficulty: Easy
- Preparation Time: 120 mins
- Cooking Time: 35 mins
- Serves: 8
Step-by-step
- Put the dough ingredients, except the water, into a large bowl. Mix together with a hand whisk. Gradually pour in the measured warm water, mixing with a spoon until a dough starts to form.
- Flour a work surface, turn the dough out on to it and knead for 10 minutes by hand, or knead the dough in a stand mixer fitted with a dough hook for 8 minutes.
- Grease a large bowl with a little oil and add the dough. Cover the bowl with cling film and leave to prove in a warm place for about an hour, or until doubled in size.
- Meanwhile, make the filling. Mix all the ingredients together in a small bowl, seasoning with salt and pepper. Set aside. Line the loaf tin with nonstick baking paper.
- Flour your work surface, turn the dough out on to it and knock back. Divide the dough into 18 equal-sized portions.
- Take one portion and roll it out to a square roughly the same size as the short sides of your loaf tin. Spread some of the filling on top and set aside.
- Repeat with a second portion of dough. Lay this square on top of the first. Repeat until you have a stack of 9 squares.
- Stand the stack up and transfer it to the tin, pushing it up against one end. The tin should be half filled. Place a glass inside the tin to hold the stack upright while you roll out, spread and stack the remaining dough portions. Remove the glass from the tin and stand the second stack up against the first, filling the tin. Lightly oil a piece of clingfilm, cover the tin with it, oiled-side down, and leave to prove again for 30 minutes.
- Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6. Take off the clingfilm and bake the loaf for 35 minutes until risen and golden. Remove from the oven, carefully lift out of the tin using the paper and leave to cool on a wire rack before slicing. If your loaf is brown and cooked on the top but a bit too soft on the sides, remove the paper and bake on a baking sheet (out of the tin) for another 10 minutes to crisp up.
This recipe is extracted from Baking Imperfect by Lottie Bedlow, published by Hamlyn (£20). Photography by Tom Regester.
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