Bread and Better

Bread and Better

Monday, 25 May 2015

Cheese and Chilli Bread

Dried chilli flakes are my over-used store cupboard staple. I will sprinkle them on anything from pasta to scrambled eggs. I find they give what would be quite ordinary food an extra bit of oomph. This bread is a perfect accompaniment to any BBQ (just cut the rolls in half and use as burger buns) and is especially good for some late night nibbles.

   For best results, serve warm.




For the loaf you will need:
400g spelt flour
7g dried yeast
1 teaspoon salt
2 tablespoons olive oil
250ml beer or cider

For the filling:
100g mature cheddar cheese, grated
1 tablespoon of dried chilli flakes (plus more for sprinkling on top)
2 teaspoons of english mustard

Place the flour in a bowl and rub in the yeast with your fingertips. Add the salt, olive oil and the beer/cider, then knead for 5-10 minutes, until you have a smooth dough. Cover with a tea towel or clingfilm and leave to rise for around 1 hour, or until it has almost doubled in size.


When the dough has risen, roll it into a long rectangle. Spread on the mustard, then sprinkle with most of the grated cheese and chilli flakes. Roll the dough into a sausage shape and cut into 10-12 pieces.
 Transfer the rolls to an oiled baking tray, making sure you leave a slight gap between each one. Leave to prove again, for around 20 minutes, or until slightly risen.

Preheat the oven to 200C/400F/gas mark 6. When the rolls have risen, sprinkle with the remaining cheese and chilli flakes and bake for around 20 minutes, or until golden on top.

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