Chilli Bread

Hiya folks
Anyone out there have a breadmaker recipe for this?

 

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

 

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?

 

@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!

 

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

 

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?

 

One per (400g) loaf

 

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!

 

‘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.

 

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 volume

 

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