Chilli bread

On a 45 year-old’s bday, one might receive a ‘baking stone’ and a home baking book of recipes… and lo it came to pass…

Those who know me know that the girls often have a home made pizza on a saturday, the dough bashing and proving is therapeutic and I recommend it.

Now our pizzas are stonebaked! and it worked really well, no more soggy botts, but crispy! Thanks inlaws!

I also find bread making therapeutic, better than kicking the dog.

And the first recipe from my gift of  Gino D’Acampo’s ‘Italian Home Baking’, has been:

Filone All’Arribbiata (Spicy Loaf with Chilli and Paprika).
But my version, using ‘erps and spice brought back from Italy by the folks (‘cos I’m all out of paprika).

Makes 1 loaf

225g strong white flour

100g wholemeal flour

1 tsp salt

7g fast action yeast

210ml warm water

2 tbsp extra virgin olive oil

3 tsp spice ‘erb mix: flakes of oregano, chilli, garlic mix.

Nice… with strong cheese and cider!