Recipe: Cheddar & Chilli Sweet Potato Bread

Cheddar & Chilli Sweet Potato Bread

So you think you can’t make bread? Think again! If you’re baffled by yeast and bored by kneading, this Cheddar & Chilli Sweet Potato Bread is the recipe for you.  Its a moist and dense bread – not a sandwich loaf by any means, but more something to serve in wedges and dunk in your soup, chilli or Borlotti Bean Minestrone Hotpot as I did!

Two red chillis make this bread rather deliciously, tounge-tinglingly hot, so scale back if you’re a bit of a chilli wimp.

Cheddar & Chilli Sweet Potato Bread 2

Cheddar & Chilli Sweet Potato Bread
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Cheddar & Chilli Sweet Potato Bread
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hrs
 
Course: Bread
Author: Kate Ford | The Veg Space
Ingredients
  • 175 g self-raising flour
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 tsp mustard powder
  • 110 g grated cheddar cheese
  • 1 red onion peeled and finely chopped
  • 1 sweet potato
  • 1 egg
  • 2 tbsp milk
  • 2 red chillis seeds removed and finely chopped
  • 1 tbsp tomato purée
  • Handful pumpkin seeds
Instructions
  1. Preheat your oven to 190°C / 375°F / Gas Mark 5.
  2. Place the flour, salt, cayenne and mustard powder in a large bowl. Stir in the red onion, 3/4 of the cheese, then peel the sweet potato and grate it into the flour. Mix until fully combined.
  3. In a small bowl, beat together the egg, milk, chopped chillis and tomato purée. Add these to the dry ingredients and bring together until fully combined, (but don't over-mix).
  4. Oil a baking sheet and place your dough in the centre, roughly shaping it into a circle. Top with the remaining cheese and pumpkin seeds, pressing down slightly into the dough.
  5. Bake for 50-60 minutes until golden brown.
  6. Serve warm - either straight from the oven, or warm through if eating the next day!

 

If you like the look of this recipe please follow me for more…. on Facebook, Twitter, or Pinterest.  Thanks!  Kate x

I’m entering this recipe into Bready Steady Go! hosted this month by Jen’s Food and Utterly Scrummy Food For Families.

8 comments

  1. This is amazing – I would like to make this bread but first need to know how long it will keep for please?

    1. Hi Ben, to be honest its a bit like a cake so I reckon you could keep it up to a week in a tin, but would be better eaten on the first couple of days. Also much better warmed through so pop it in the oven for 5 minutes before serving, which will also help if its a few days old! But you could also freeze it – chop it into wedges first and freeze them with a piece of baking parchment between them then you can just defrost one or two wedges at a time as you need them!

  2. So many of my favourite flavours in this bread. I’d be very happy with a hunk of this and a good wedge of cheese for lunch. Thanks for sharing with #BreadySteadyGo 🙂

    1. Thanks Jen, have only just come across #BreadySteadyGo but LOVE making bread so hope to submit another one this month. Have just been given a sourdough starter so watch this space!

  3. I have just made this and have not had the greatest success. Too much sweet potato I think…They come in all shapes and sizes so I guessed really.
    Could you be any more specific about the amount if sweet potato? Also the thickness of the dough before baking?
    I’m sure this will be really tasty if I get quantities right. Thanks.

    1. Hi Sally, really sorry to hear this. What was the problem with the bread? Its consistency is supposed to be quite cake-like, not like normal bread, but if it is too soggy agree that a bit less sweet potato would help, or baking it for longer – you could cover the top with foil so it doesn’t burn on the top if in the oven for even longer. Sorry to hear it didn’t turn out as you had hoped. Kate

  4. Could I substitue almond or coconut flour for the self raising flour?

    1. Hi Shona, the honest answer is I’m not sure! I’ve never tried baking with those flours so don’t know how they would respond. However if you do give it a try make sure you include some raising agent too – baking powder or bicarbonate of soda. Let me know if you give it a try and how it turns out! Kate

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