Gluten-free Chili Loaves
How to make Gluten-free Chili Loaves Recipe "cassettini al peperoncino senza glutine" - Preparation time: 10 minutes – Cooking time: 12 minutes – Rising time: 1 hour 10 minutes
10 Servings
Ingredients:
8 1/5 cups (1 kg) gluten-free flour mix
2 1/2 cups (600 ml) lukewarm water
3 tbsp. (40 ml) extra-virgin olive oil
3 1/3 tbsp. (40 g) fresh yeast, crumbled
1 tbsp. plus 1 tsp. (25 g) salt
1 tbsp. plus 1 tsp. (10 g) chili powder
Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well.
Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil followed by the salt and the chili powder. Knead the dough until smooth and elastic.
Cover the dough with a sheet of plastic wrap, let it rest for about 10 minutes, then transfer it into molds for bread loaves, filling them only halfway.
Let the dough rise in the molds for an hour, covered with plastic, until it has doubled in size, then bake in the oven at 355°F (180°C) for about 12 minutes.
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| Gluten-free Chili Loaves |
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