With winter just around the corner, there’s nothing better than freshly baked bread straight out of the oven, and this delicious recipe uses fresh chillies to add extra heat! It’s perfect served with your favourite hot soup or just by itself, sliced and buttered. Use Lighthouse Flour to ensure a soft, springy texture and deliciously smooth flavour. This recipe is from the ‘My Way of Cooking’ cookbook, which is now available for sale. To get yourself a copy, contact your Consultant, call Head Office on 1800 004 838 or email firstname.lastname@example.org m.au.
200g green capsicum, de-seeded and roughly chopped
1/2 chilli, de-seeded
80g onion, halved
1 tsp salt
550g Lighthouse Bread and Pizza Flour
2 tsp dry yeast (10g)
1 egg yolk, beaten
Place capsicum, chilli and onion into mixing bowl and chop for 7 sec/speed 6.
Add oil and salt and heat for 8 min/70ºC/speed soft. Let mixture rest for 5 min utes.
Add sugar, butter and egg and mix for 3 sec/speed 10.
Add flour and yeast and, with dial set to closed lid position, knead for 2 min/Interval. Transfer into a bowl and leave to rise in a warm place until doubled in size (approx. 30 minutes).
With greased hands, form dough into a loaf shape and place into a greased baking form (approx. 30 x 12 x 10cm). Cover bread with a kitchen towel and leave to rise until doubled in size. While it is rising, pre-heat oven to 180ºC.
Brush bread with egg yolk and bake for 35 minutes or until golden. Allow bread to cool before removing it from baking form and slicing.
From Thermomix Customer Update Newsletter – 1 June 2011