Site icon Passionate About Baking

ROASTED GARLIC ‘n’ CHILI BREAD & OLIVE OIL MUSHROOM BRUSCHETTA – 3rd World Bread day

Deeba @ PAB
“We have learned to see in bread an instrument of community between men – the flavor of bread shared has no equal. “
Antoine de Saint-Exupery

&

It’s time to bake & talk about bread again…& this couldn’t be a better bread baking opportunity for me. Zorra @ Kochtopf is hosting the 3rd World Bread Day today, on October 16th. This is for Zorra…The original World Bread Day – an event created by UIB International Union of Bakers and Bakers-Confectioners – wants to provide an opportunity to talk about bread and bakers, to find out about their history, their importance as well as their future.

Saw this great sounding Chili Loaf at My Food Blog & just had to make it SOON! Here’s my adaptation of Arundhati’s Chili Bread – A Roasted Garlic Chili Bread. The few changes I made were to substitute a cup of all-purpose for a cup for whole-wheat flour, reduce the chili, & add roasted garlic paste.It was everything she said it would be … simple to make, great smelling & addictive. A well behaved loaf that sliced beautifully. Great great loaf, & the yeast cooperated as well!The bread also made this absolutely delectable ‘Olive Oil Mushroom Bruschetta‘. The recipe for this great tasting, crisp bruschetta was passed to me from my friend in Kiev while we were chatting the other night. That’s what I love about foodies & blogging…the free flowing exchange of creative ideas. Never a dearth of what to cook! It’s easily now…what not to cook!!

Roasted Garlic Chili Bread

As copied (& adapted) from My Food Blog
3 cups All-Purpose Flour + extra for dusting
1 cup Whole-wheat Flour
1 tbsp Sugar
2 tbsp Olive Oil
2 tbsp – Roasted Garlic Paste
1/2 tsp Roasted Red Chili Flakes
1/2 cup shredded Cheese (I used grated cheddar)
1 tsp Active Dry Yeast
400 ml Water (I used a little less)

Method:

Combine all the ingredients, except the water, in a large bowl. Gradually add the water, bringing the mixture together to form a ball.

  • Turn the ball out onto a floured surface and knead for about 10 minutes. The dough will begin to feel smooth and springy to touch. Put the ball into a lightly oiled bowl. Cover with a muslin cloth/cling wrap.
  • Let it rise to double its size (approximately 1 hour).
  • Turn the dough out again and press to slowly release air bubbles that may have formed. Gently knead for about 2 minutes.
  • Form the dough into any desired shape. I made 2 long french loaves (& they rose more than I thought they ever would!!).
  • Cover again with the muslin and leave it to rest until it rises again to about 1 1/2 times its size (approximately 45 mts – 1 hour).
  • Preheat oven to 225 deg C.
  • Make slits with a sharp knife on the surface of the dough to release steam. The slits should be of about 1″ depth.
  • Transfer the dough into the oven in the middle rack. On the bottom rack, put a tray filled with 1 cup water. Close and leave alone for 10 minutes. Now take out the water tray. Close again and leave for 30-35 minutes. The bread is done when it sounds hollow if you tap on the bottom of the loaf.

    • Bruschetta is a food whose origin dates to at least the 15th century from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular American recipe involves basil, fresh mozzarella, and tomato. Bruschetta is usually served as a snack or appetizer.

    Olive Oil Mushroom Bruschetta
    Mushrooms – 200gms; finely chopped
    Juice of 1 lime
    Garlic – 3-4 cloves; finely minced (I used the microplaner)
    Oregano – 1 tbsp
    Sea salt & pepper to taste
    Olive Oil – 1/2 cup (or as required)

    Method:

    This post featured on

    Posted by Deeba @ PAB
    Exit mobile version