Hot Pepper Bread

Name: Hot Pepper Bread
Prep time: 5 h 25 min
Total time: 5 h 25 min
Cuisine: Jamaica
Ingredients: 17 g sachet dried active yeast; 225 ml/1 cup lukewarm water; 2 tbsp sugar; 2–4 scotch bonnet peppers (depending on how much heat you can take!), de-seeded and chopped finely; ½ each, red, yellow and green sweet peppers, de-seeded and finely chopped; ½ each, red, yellow and green sweet peppers, de-seeded and finely chopped; ½ each, red, yellow and green sweet peppers, de-seeded and finely chopped; 500 g/1 lb 2 oz strong white flour, plus extra for kneading; 2 tbsp vegetable oil, plus 1 tbsp for oiling bowl; 1 tsp salt; 2 eggs, lightly beaten, plus 1 beaten egg for glazing; 2 eggs, lightly beaten, plus 1 beaten egg for glazing

Preparation info

Makes
2
loaves

Difficulty
Medium
Ready in
6 hr

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

This light pepper bread is both sweet and hot. You can vary the amount of hot pepper you wish to include, depending to your taste. Serve with soup or fish dishes.

Ingredients

17 g sachet dried active yeast
225 ml/1 cup lukewarm water

Americas
Jamaica
Bread
Vegetarian
Caribbean

Method

Mix the yeast, water and sugar together in a large bowl. Cover and leave for 10–15 minutes, or until it froths and bubbles appear on the surface.
Beat the eggs, salt and vegetable oil into the yeast mixture until thoroughly combined and then add the flour and peppers, working them in slowly.
Sprinkle some flour on to your work surface and then knead t