Cheese and chilly bread

Cheese and chilly bread

Bread made with roasted Italian tomato, chilly and cheese.


  • 800 g Cake flour
  • 60 ml Icing Sugar
  • 10 ml Salt
  • 10 g Instant dry yeast
  • 50 g Oil
  • 100 g Amasi (Buttermilk)
  • 350 g Lukewarm water
  • 250 g salsa (on website under herbs and sauces)
  • 100 g Butter
  • 40 g crushed garlic 
  • leafs of 5 springs thime


  • Mix all the ingredients up to the water and knead to a soft but not sticky dough.
  • Divide the dough in two 700 g loafs. Allow dough to rest 2 minutes.
  • Roll dough to 200 mm X 400 mm. Spread with salsa and sprinkle with a good layer of mature cheddar cheese.
  •  Roll up tightly and place in greased loaf tin 200 mm X 100 mm.
  • Allow to rise in warm place until lof tin just over halve full. Very careful with a sharp knife make 3 cuts in each loaf.
  • Mix butter, garlic and thime leafs. Place heaps of butter in the slice and allow to rice to double in size.
  • Bake at 180 ºc for 50 minutes.
  • If golden brown turn out immediately out of tin and allow to cool.
  • Make 2 X 700 g loafs (200 mm X 100 mm)

Written by:  - 19 May