Peri Peri Bread Rolls

Posted by on Jul 20, 2012 in Recipes |

African Volcano Peri Peri Bread rolls:

peri peri bread rolls

peri peri bread rolls

Whilst more and more people are getting into the whole cooking scenario, there is one thing to guarantee a house full of hungry people on a Sunday morning – the smell of freshly baked bread.

Not only is it cathartic and sensual making your own bread, but also with a decent sense of adventure you can turn a somewhat mundane task into a work of heavenly bliss for your palate.

A great icebreaker at any dinner party is to have the freshly baked bread on the table and for your guests to break bread with you.

There’s something incredibly intimate about this – as though you’re connecting on a different level. It also allows you greater flexibility for getting your starters out, as everyone will be happily munching away on your bread.

Y= 16 large rolls (140g weight)
1500g Strong white bread flour
50g Castor sugar
60g Maldon salt
120g African Volcano peri peri marinade
100ml Olive oil
100g Wet yeast (or 6x7g dried yeast)
750ml Warm water

Add the yeast to the water and allow reaction (approximately 10minutes). Sieve flour and sugar into an electric mixing bowl. Add the salt and peri peri marinade.

Mix on low setting until ingredients are spread throughout. Add the olive oil. Slowly incorporate the water mixture and mix until it pulls away from the bowl.

Turn out onto a floured surface and gently knead for a minute. Return to the greased bowl and cover with a damp cloth. Leave in a warm area to prove for approximately 30-60 minutes.

Divide mixture into 140g equal portions and shape.

Allow resting on a baking sheet and moistening with a water spritzer at regular intervals. Allow proving for a further 30 minutes.

Sprinkle some rock salt on top and place in a pre-heated (210c) oven for 25 minutes (to colour).

(Test whether there is a hollow sound to the bread when you gently tap the base. This will indicate that it’s cooked through.)

Remove from oven and place on cooling racks. Cover with a damp tea towel and allow to cool, using the heat-steam method. Serve warm with infused olive oil or butter.

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