Tomato and chilli little loaves

Making bread is quick and easy and doing it yourself means you can tailor it to make the perfect match to whatever you are cooking. Because I was making pumpkin soup for Halloween I thought that some tomato and chilli mini loaves would be just the ticket…. a hint of chilli to liven the bread up and some sun dried tomato to round out the flavour.

So… get your flour out – you will need 350g for 8 mini loaves.

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I had dried a chilli that was left over… oh, OK, I had forgotten about a chilli that was in the kitchen fruit bowl (no, I don’t know why it was there) anyway, it had dried beautifully. Waste not want not, I always say

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So. I cut a bit of it off and chopped it finely

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Put that with the flour in a bowl with a 7g sachet of yeast… or two scant teaspoons if you are using a packet.

Add a teaspoon of sugar, a teaspoon of salt, a couple of dessertspoons of oil and 200ml of warm water and mix well…. either by hand or by mixer

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Whizz that round and round until it comes together into a smooth dough (or knead together by hand until you get the same effect)

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While that is kneading, chop some sundried tomatoes

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and knead them into the dough on a well dusted board. Cover the dough with cling film and leave it to rise

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I bought some tiny loaf tins (I don’t know where but they are easily found) and after an hour the dough had risen nicely. As I had 8 little loaf tins, I cut the dough into 8 pieces – how about that for logic?

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Leave them to rise again and preheat the oven to 200 degrees.

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There they are going in and after about 15 minutes, out they came….

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Perfect little white loaves studded with bits of sundried tomato and the tiniest hint of chilli. Just right for that pumpkin soup…. mmmmmhmmmmmm…