Chilli & Cheddar Cheese Bread

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  • 0 of 5
  • Cooking time: 
  • Serves: Up to 6 people


BM260 and BM366 Program 1


  1.  Place the oil and chillies in a small frying pan and saute over a medium heat for 3-4 minutes, until softened. Set aside to cool. Add to the bread pan with the liquids.
  2.  Add the ingredients to the bread pan in the order listed in the above recipe.


Reduce the quantities of chillies for a milder flavour replacing with chopped spring onions if preferred. Use hot chillies such as scotch bonnet for a fiery taste.

tsp = 5ml teaspoon
tbsp = 15ml tablespoon




For 1kg loaf 
1 1/2tbsp sunflower oil   
3-4 red chillies, de-seeded & chopped 
250ml water 
130ml semi-skimmed milk 
80g mature cheddar cheese grated 
2tsp salt   
2tsp sugar 
540g unbleached white bread flour 
60g wholemeal bread flour   
1 1/2tsp easy blend dried yeast

For 750g loaf 
1tbsp sunflower oil  
2-3 red chillies, de-seeded & chopped   
200ml water 
100ml semi-skimmed milk 
65g mature cheddar cheese grated 
1 1/2tsp salt   
1tsp sugar   
450g  unbleached white bread flour 
50g wholemeal bread flour 
1 1/2tsp easy blend dried yeast

For 500g loaf 
2tsp sunflower oil 
1-2 red chillies, de-seeded & chopped 
180ml water 
60ml semi-skimmed milk 
50g mature cheddar cheese grated 
1tsp salt 
1tsp sugar  
300g unbleached white bread flour  
50g wholemeal bread flour 
1tsp easy blend dried yeast


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