Cheese and chilli bread from A Table in the Tarn: Living, Eating and Cooking in South-west France by
Chillies are great fun to grow but you end up with far more than you can possibly use. This bread does not really solve the problem, but it is fun to serve dotted with specks of different-coloured ...
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Ingredients
- large egg, beaten with a pinch of salt, to glaze
- 45 g finely grated Parmesan
- 140 g grated Comté or Cheddar cheese
- 3 tbsp finely chopped deseeded chillies
- 60 ml olive oil
- 560 g strong flour
- walnut-size piece fresh yeast
- 420 ml warm water
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