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Kelly Harrison’s Sunset Bread

  • PREP: 60 minutes
  • BAKE: 25 minutes
  • SERVES: 6


Premium White Bread Mix 5 x 500g
  • Premium White Bread Mix 5 x 500g
  • Wright's Premium White Bread Mix 500g
  • 320ml Luke warm water
  • ½ tsp. chili powder
  • 1 garlic clove
  • 1 tsp. thyme
  • 130g Roasted red peppers (jar)
  • 130g Ferndale Norfolk Dapple cheese grated (locally sourced)
  • Pinch of salt
  • 1 tsp. olive oil



Put the bread mix and water into the mixer with a dough hook. Mix for 5 minutes until it forms a ball.

Place on a floured surface for 5 minutes.

Knead and stretch for 2 minutes.

Mould into a ball and leave to rest for 5 minutes on a floured surface.

Slightly oil a large bowl. Place the dough in ready to prove for 40 minutes. Cover with Clingfilm

Place the roasted red peppers, crushed garlic clove, thyme, chili, oil and pinch of salt into a blender. Puree until smooth.

Grate the cheese in a separate bowl.

Once the dough has doubled in size roll out into a rectangle.

Spread the pureed roasted red pepper mixture over the dough.
Sprinkle the cheese over the top.

Roll the dough into a log and then cut it in half.

Cut the two logs in half and open slightly.

Braid the two halves together.

Place on a baking tray and cover with a clean plastic bag – allow to prove for 20 minutes.

Whilst the dough is proving, heat the oven to 220c fan assisted and place a tray full of water at the bottom to create steam. This will give it a crusty top.

Place the bread in the oven for 22-25 minutes.

First time I have used a bought mix will do it again absolutely delicious!

Irene Briggs

Deb's Tips

This lovely loaf was demonstrated within the Competition Theatre at The Cake & Bake Show, London's Earls Court October 2014 and Judged by Wendi Peters and Britain's Best Bakery Judge, Peter Sidwell . Deb the Bread

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