Tomato and Chilli Bread

Method

Tap a step number to tick it off.

1. 1
   Heat one tbsp of oil in a non-stick frying pan on low heat and fry the onions on a low heat for 10 minutes until soft.
2. 2
   Remove from heat and add the tomato puree and chilli powder. Leave to one side.
3. 3
   In a large bowl, mix together the flour, yeast, caster sugar and salt.
4. 4
   Make a well in the middle and pour in a tbsp of oil and the water. Mix together with a knife and then knead well for 10 minutes,
5. 5
   Prove until the size has doubled and push the dough into a large ractangle.
6. 6
   Spread the onion over the dough and knead gently until mixed in. Prove again until doubled in size.
7. 7
   Preheat the oven to 220C and place the dough on an oiled baking tray.
8. 8
   Bake for 15 minutes then turn the bread around and turn the temperature down to 180C. Bake for another 10 minutes.
9. 9
   Remove the bread from the oven and tap the base. If it sounds hollow it is cooked.
10. 10
    Cool and serve sliced.