Chilli And Cayenne Pepper Bread

In Cakes & Bread on by

Chilli And Cayenne Pepper BreadI found this wonderful recipe in a Gino D’Acampo cook book and it’s the very first bread I have made. While I was preparing to make the bread The Food Programme on Radio 4 was broadcasting “The Therapeutic Role of Making Bread“!   “How apt,” I thought.  “Here I am about to make some bread and there’s a programme on the radio all about making bread!”  The programme was excellent and discussed how the rhythmic kneading of the dough helps you become calm and relaxed. “That is very true,” I thought – as I was kneading my dough!

When I first made this bread Gino said it was hot, hot, hot, so I decided to use less chilli and Cayenne pepper.  Upon tasting the bread I wished I had included more.  So it’s personal preferences and how hot you like your food.  I’ve included the amounts Gino suggests so it really is up to you as to how much you want to add!

Chilli And Cayenne Pepper Bread

Chilli And Cayenne Pepper Bread
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 225g strong white flour
  • 100g wholemeal flour
  • 1 teaspoon salt
  • 7g fast action dried yeast
  • 210ml warm water
  • 2 tablespoons extra virgin olive oil, and some for glazing
  • 3 teaspoons dried chilli flakes
  • 1 teaspoon Cayenne pepper
  1. Brush a baking tray and a large bowl with some olive oil.
  2. Mix in a different bowl the flours, salt, yeast, olive oil and warm water so that it becomes a smooth-ish dough.
  3. Tip the dough onto a floured surface and knead the dough for just over 10 minutes. Use a rhythmic method by using a downward motion of the heel of your hand and turning the dough clockwise folding the dough and using the heel of your hand to knead.
  4. When the dough feels soft and elastic form it into a ball and place in the oiled bowl.
  5. Cover the bowl with cling film which has been sprayed or brushed with olive face down on the bowl.
  6. Let the dough rest for an hour in a warm draught-free room.
  7. Turn out the dough onto a floured surface and punch the dough to let out the air.
  8. Flatten the dough so that you can sprinkle the chilli and Cayenne pepper on to dough. Knead the the dough as you add the chilli and pepper so that you are distributing them through the dough. Continue kneading for about 5 minutes.
  9. Form the dough into a round but oval shape – i.e., like a loaf of bread (!) and place on the oiled baking tray. Using a knife cut some diagonal marks across the top of the dough; brush the top with olive oil, cover with cling film and allow to rest in a warm draught-free room for a further 40 minutes.
  10. Remove cling film, brush more olive oil over the dough and place in a preheated oven at gas mark 6 for 35 minutes.
  11. When golden brown remove from the oven and place on a wire rack to allow to cool and allow the underside to crisp up (it can become soggy if left on a baking tray or plate to cool).


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