Basil, Chilli and Lemon Loaf

Basil, Chilli and Lemon Loaf

The freshness of the basil, zingy sharpness of the lemon and the spicy chilli in this recipe make for a deliciously different bread experience. This loaf would make the perfect base for a toasted cheese sandwich.

This recipe makes a medium sized loaf.

Icon_cookingtime_grey Created with Sketch. 2 hours
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 4-6
Basil, Chilli and Lemon Loaf

Ingredients

  • 500g strong white flour
  • 7g dried yeast
  • 1 tsp salt
  • 400ml milk
  • 2 tsp dried basil
  • 1 tsp dried chilli flakes
  • Zest of one lemon
  • 2 tbsp olive oil, plus a little more for greasing 
 For the decoration (optional):
  • Fresh basil leaves
  • Olive oil

How to make

  1. Place the flour into a large bowl and rub in the yeast with your fingertips.
  2. Add the salt, oil, dried basil, chilli, lemon zest and milk and combine until the mixture forms a dough (you may need to add more milk if it feels a little dry).
  3. Tip the dough out onto a lightly oiled surface and knead for around 5 minutes, or until it feels soft but not sticky.
  4. Return the dough to the bowl, cover with a tea towel, and leave to rise for about an hour, or until it has doubled in size.
  5. When the loaf has risen, shape it into a ball and place it onto a lined baking tray.
  6. Cover the baking tray with a tea towel and leave to rise again, for about an hour, or until it has doubled in size.
  7. Pre-heat the oven to 200 degrees c.
  8. When the loaf has risen, take a few fresh basil leaves and press them into the dough, for a little decoration.
  9. Brush some oil over the basil, to help it stick, and then bake the loaf for around 25 minutes, or until the crust has turned a nice golden brown and the bottom makes a hollow sound when tapped.
  10. Leave the loaf to cool completely on a wire rack, before tucking in.

Little tip: Different flours will absorb different amounts of liquid, so I would add ¾ of the suggested liquid to the mixture at first and then if the dough feels a little dry, you can always add some more.

Get fresh recipes like these delivered to your inbox

Join the Tabl community

As seen in

You might also like these recipes

Apple ‘Doughnuts’
Apricot and Earl Grey Braised Cabbage
Pizza Focaccia