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Chilli and Cheese Crusty Bread

Too few ratings

Bekah

Community Member

“The two toppings i chose for creating these breads was chilli & cheese and olive & roasted pepper (which i roasted myself but shop brought would work aswell) ”

Difficulty

Medium 👍
90
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
Grams- active dry yeast
Grams- sugar
300 ML- warm water
10 Grams- salt
360 Grams- all purpose flour
Chopped chilli
120 Grams- grated cheese
30 Grams- chopped olives
Roasted pepper

Utensils

  • stand mixer with dough hook
  • Step 1/13

    • Grams- active dry yeast
    • Grams- sugar
    • 300 ML- warm water
    • stand mixer with dough hook

    Combine yeast, sugar and water in a bowl and leave to sit for 5 minutes, until the yeast has started foaming (this is it proving)

  • Step 2/13

    • 10 Grams- salt
    • 360 Grams- all purpose flour

    Add the flour and salt and mix until all combined (it is a very wet dough so will still be runny)

  • Step 3/13

    • Chopped chilli
    • 120 Grams- grated cheese
    • 30 Grams- chopped olives
    • Roasted pepper

    Add your chosen flavours (either chilli and cheese or olives and roasted pepper) to the dough and mix until the toppings look evenly spread

  • Step 4/13

    Coat the dough with flour (still in the bowl), turning it over in the bowl but not kneading he flour in, until the dough is all coated.

  • Step 5/13

    Cover the bowl with cling film and leave to prove for 1 hour

  • Step 6/13

    Once the dough has risen, lightly flour a work surface and tip the dough onto the surface- it is still a very wet and sticky dough so may need some help leaving the sides of the bowl)

  • Step 7/13

    Don’t knead the dough or knock the air out!

  • Step 8/13

    Sprinkle flour on top of the dough and fold the dough (envelope style) into its centre, repeating the process around 4 times.

  • Step 9/13

    Coat a clean bowl with flour and place the dough (seam down) into the bowl, leaving it to rest for 30 mins

  • Step 10/13

    Whilst the dough is resting, set the oven to 200 degrees and place a Dutch oven (i use the dish from a slow cooker with a makeshift foil lid on top) into the oven

  • Step 11/13

    After 30 mins, tip the dough (it should come away from the edges this time) onto a piece of greaseproof paper and place the greaseproof into the dish (Dutch oven)

  • Step 12/13

    Cook for 30 mins with the lid on and then after 30 mins, take the lid off and cook for an extra 15 mins

  • Step 13/13

    After 45 mins, take the bread out of the dish and leave to cool on a cooling rack