Chilli Bread

Discussion in 'Recipes' started by Freddy, Oct 19, 2018.

  1. Freddy

    Freddy Miserable git, well known for it

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    Hiya folks :)
    Anyone out there have a breadmaker recipe for this?
     
  2. CanadianLori

    CanadianLori Total Gardener

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    I use a blender to chop up my chillies which I then freeze and later throw in with the following recipe. So, basically it's chopped fresh that I use
    In order how I add it to the container
    1 tbspn oil
    1 1/3 cup water (or milk if not using milk powder )
    2 eggs
    Chillies your choice which ones, how much..
    1tspn salt
    2 tbspn milk powder - I buy soy milk podwder from the Bulk place works like any other and very inexpensive
    1/4 cup sugar
    4 cups flour -goes without saying that before the knead cycle ends, check to see if more flour needed as the peppers do add moisture
    3 tspns yeast

    I use the breadmaker to perform the beatings and the initial rise. Then I use the dough to make six large rolls and one loaf of bread. Bake at 350f for about 20 minutes
     
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    • Freddy

      Freddy Miserable git, well known for it

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      Sorry Lori, I meant to come back to this. I should have said right at the start, I’ll be using my favoured wholegrain seeded recipe, to start with. I guess I’m wanting to know how much chilli to use?
       
    • CanadianLori

      CanadianLori Total Gardener

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      @Freddy I use the measure of (my full name is Lorraine) ... 1 lollly... 2 lolly..

      There is zero quality control in that department but if I had to try to define it, scoville determines the dose. A reaper would be 1/2 a crushed pepper. For two loaves. A mild little orange habanero would be at least 2 full crushed.

      I believe that the way to gauge it is to experiment. It's not like you're using up an expensive commodity. And, my experience is that people prefer a jolt!
       
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      • Freddy

        Freddy Miserable git, well known for it

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        Hiya Lorraine :)
        I kinda figured it might well be trial and error. You have though given me a starting point. My ‘Appache’ are reasonably hot, so I’ll stick one in :thumbsup:
         
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        • Scrungee

          Scrungee Well known for it

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          I'm interested in this as Mr Tesco keeps giving me free samples of his flavoured breads and I like the chilli one best.

          One per loaf, or one per batch of dough?
           
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          • Freddy

            Freddy Miserable git, well known for it

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            One per (400g) loaf :thumbsup:
             
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            • longk

              longk Total Gardener

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              Nowt to do with the original question but a chef mate has produced some Naga chilli powder and gave me a bit. I made some bagettes t'other day and mixed some naga powder in with the 'rolling out' flour. Oh my sweet lord! Bang on gorgeous!
               
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              • Freddy

                Freddy Miserable git, well known for it

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                ‘work’ put on some free grub, which included some (bought in) sandwiches, some of which used chilli bread. I think there was chorizo and something else inside, bloomin’ lovely! I’ve always kept my eyes open in various supermarkets, but never seen any.
                 
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                • CanadianLori

                  CanadianLori Total Gardener

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                  This is how I package mine for freezing and I usually put one or maybe two in a dough. Depends on the scoville that the pepper is supposed to rate as to volume1540609692907-268100265.jpg
                   
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                    Last edited: Oct 25, 2018
                  • longk

                    longk Total Gardener

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                    Off on a bit of a tangent a local deli owner makes sausage rolls with the sausage meat replaced by his mothers mini chorizo - bloomin' lovely too :dbgrtmb:
                     
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