Peanut Chilli bread ( Dan Lepard)

My son came back from school, first thing he complimented the bread was really good for his lunch yesterday.  Needless to say, all these breads were gone in the same day!  Yes, just like Dan said, this goes well with any sorts of cured meats.

     Recipe from: Dan Lepard ( The Guardian)
     Ingredients
     50g tahini
     75g crunchy peanut butter
     1 tbsp cumin seeds
     1 tsp fine salt
     2 long red chillies, not too fiery, charred over a flame
     75g roasted peanuts
     500g strong white flour
     1 tsp instant dry yeast
     Oil, for kneading
     sesame seeds

well-risen dough

ready to be baked

yes!

My son's school lunch :)

   Method

   1.  Spoon the tahini, peanut butter, cumin and salt into a bowl.  Add 100ml hot water.  Dessed the chillies, chop roughly and add to the bowl (leave the charred bits on).  Stir in 200ml cold water and the peanuts, add the flour and yeast and mix to a soft sticky dough. Leave for 30 minutes.  Gentle knead 10 seconds and leave for an hour.

   2.  Divide into three, shape into balls, leave for 15 minutes, then shape into sticks.  Pat each stick into an oval (use flour), folding it i upon itself a few times, roll into 30cm in length.  Brush with water, roll in sesame seeds and leave to rise on a baking tray for 45 minutes.  Slash down th elength with a sharp knife, and bake at 220C ( 200 fan assisted)/425F/gas mark 7 for 30 minutes.

   Note:  For mine, I filled a pan with boiling water underneath the oven when baking.