by Dan De Gustibus
Makes 1 loaf (scale up to suit)
Strong white bread flour 400g/l5oz
2 small red chillies (seeded and finely chopped)
1 bunch fresh coriander (chopped)
Fresh ginger (peeled and grated) 1 tbsp
Dried Easy-bake yeast 7g [1tsp]
Warm water 260ml/11fl oz
Sea salt 6g [1 good tsp]
Olive oil for brushing and drizzling 2 tbsp
Tip: Do not use dried spices, they are so inferior to the real thing
1. Place all the dry ingredients (plus half the chillies and coriander) into a mixer with a dough hook attached. Mix to a soft dough with the water, turn on to a floured board and knead for 10 minutes.
2. Shape the dough into a circle.
3. Place on to a greased baking sheet, brush with olive oil and boldly dimple the surface with your fingertips - do not worry about ripping the dough, it will be fine.
4. Sprinkle over the remaining chillies and coriander and the ginger and leave to prove until doubled in size. Bake at 190?C/375?F for 25 minutes. Drizzle with olive oil.
l Dan De Gustibus is owner of award-winning restaurant business De Gustibus and teaches breadmaking at Raymond Blanc’s Cookery School at Le Manoir aux Quat’ Saisons.