Quick avocado and chilli bread

    1 hour 20 min

    This is a great recipe if you are low on time and want a super tasty bread. It is also good to use up avocados that are a bit bruised or too soft. This bread became so popular I have even been asked to make it for a local cafe.

    1 person made this

    Makes: 1 bread

    • 750g strong white bread flour
    • 2 teaspoons salt
    • 2 avocados (ripe or overripe), mashed into a smooth paste
    • 1 clove of garlic, finely chopped
    • 2 chillies, finely chopped
    • 1 tablespoon chilli oil (optional)
    • 7g fast action dried yeast
    • 1 egg
    • 350ml warm water
    • 1 egg for the glaze
    • seeds or rock salt for sprinkling

    Prep:20min  ›  Cook:30min  ›  Extra time:30min proofing  ›  Ready in:1hr20min 

    1. In a large bowl mix the flour with the salt, then add all the other ingredients apart from the water.
    2. Stir in the water to from a soft dough.
    3. Knead well for 10 minutes by hand or with an electric mixer with a dough hook.
    4. Line a baking try with parchment paper and shape the dough into a loaf. Make some deep cuts in the loaf and cover it in clingfilm or a plastic bag. Leave in a warm place till it doubles in size, about 30 minutes.
    5. Preheat the oven to 220 C / Gas 7.
    6. For a deep shine and golden colour, beat the second egg with 1 tablespoon water and brush the loaf with it. Sprinkle with seeds or rock salt if desired.
    7. Bake in preheated oven with a tray of water in the bottom if you want a crispy loaf, till the bread is browned and sounds hollow when tapping the underside, about 30 to 35 minutes.
    8. As it is a very moist dough it can need a little drying out. Take the loaf out of the oven, turn the oven off and let it cool down to about 50 C. Return the bread to the oven for 15 minutes so it bakes a bit longer in the residual heat.
    9. Take out and allow to fully cool, then tuck in.

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