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Chilli Knot

  • BAKE: 20
  • SERVES: 10

METHOD

MAKING BY HAND
Make up the bread mix following the instructions on the pack, having added the chilli powder to the dry mix then adding 320ml water.
Allow the dough to rest as stated on the pack.
Divide the dough into ten equal pieces.
Roll each piece into a sausage shape then tie in a knot and place on a greased, warmed baking tray.
Allow to rise in a warm place, covered with a damp cloth until doubled in size.
Brush with beaten egg and sprinkle each piece with the grated cheese.
Bake in a pre-heated oven at 230°c (450°f) gas mark 8 for 15 – 20 minutes or until golden brown.

Hi I often make your Bread mixes and find them quite good. However, i just made your Cheddar and Sun dried tomato mix. I made 2 baguettes and baked them on a baguette tray. Only one problem, I can't stop eating it as it’s so good and better than shop bought ones. Brilliant product. Regards,

John Salmon

Deb's Tips

Looks great, tastes great and there is "knot" a lot of effort here!

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