Chilli bread

Cinco de Mayo seamed as good an excuse as any for a girlie get together and an opportunity for me to try out some new (to me) Mexican recipes.

These are the dishes I made and I will give details on several of them in coming posts.

  • Chilli bread
  • Quesadillas
  • Guacamole
  • Deshebrado – shredded chicken
  • Tomato salsa
  • Tres leches cake

First off, Thermomix chilli bread -from the my way of cooking book is amazing. I thought it sounded good but let me say if you like a bread with a kick, this is it, and so very easy. Be prepared eating green bread is a bit weird!

 

Chilli bread

  • Servings: 10-12
  • Difficulty: easy
  • Print


Ingredients

1 green chilli, deseeded (or ½ if you prefer less of a 'full on' bite) NB chilli strength is hugely variable so I medium chilli is about right.

200g green bell peppers or poblano chilli (if you can source them)

80g onion

25g oil

1 tsp salt

30g sugar

60g butter

1 egg

550g flour

10g instant yeast

Method

Chop the chilli, peppers and onions sp 6 for 7 seconds.

Add oil, salt and heat 8 minutes, sp10, 3 seconds

Add sugar, butter and egg, mix sp10 for 3 seconds

Tip in the flour and instant yeast, mix on dough setting for 2½ minutes

Set aside (leave in TM bowl if you can spare it) until doubled in size, about 45 minutes.

Tip into a loaf tin (30x12x10cm) or a tin of your choice. I used my silicone loaf form. Cover and leave to rise for about 40 minutes.

Preheat oven to 180°C/360°F

Before baking brush with an egg yolk or dust with flour, depending on the kind of finish you want.

Bake for about 35 minutes.

This bread was surprisingly good. A couple of days later toasted with cheese it is still a winner.
Thanks for reading.
Anne 🙂

 

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