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.
- 175g self-raising flour
- 1 tsp salt
- ½ tsp cayenne pepper
- 1 tsp mustard powder
- 110g 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
- Preheat your oven to 190°C / 375°F / Gas Mark 5.
- Place the flour, salt, cayenne and mustard powder in a large bowl. Stir in the red onion, ¾ of the cheese, then peel the sweet potato and grate it into the flour. Mix until fully combined.
- 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).
- 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.
- Bake for 50-60 minutes until golden brown.
- Serve warm - either straight from the oven, or warm through if eating the next day!