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Cheese & chilli bread


  • Mix the yeast with the tepid water and set aside to prove for about 10 mins until bubbles appear.
  • Then mix together the chillies and spring onions with 500 gm flour, the grated cheese, oil, sugar, salt and chilli paste in a large bowl, using a wooden spoon.
  • Make a well in the centre and pour in the yeast mixture. Stir until well combined and knead until the dough is elastic and comes away from the bowl, adding extra flour as needed.
  • Remove the dough and spray the bowl with a little oil. Then return the dough, cover with plastic wrap and set aside in a warm spot until doubled in size.
  • Knock back (deflate) the dough on a floured surface and form it into a neat shape. Then place the dough in a lightly oiled bread tin and set aside to rise a little over the tin.
  • Preheat oven to 180°C fan forced (200°C normal).
  • Beat the egg and milk and brush the top of the dough with the mixture. Then cook in the oven for 35-40 mins until the bread is hollow when tapped on the bottom.
  • Slice and serve smeared with good butter or soft goat’s cheese.
  • nb.  You can cut back on the chilli, if you prefer.


  • 15 gm dried yeast
  • 400 ml tepid water
  • 4 small red chillies, seeded & finely chopped
  • 4 spring (green) onions, finely chopped
  • 500+ gm plain flour
  • 240 gm grated tasty cheese
  • 1 tbsp olive oil
  • ½ tspn sugar
  • 2 tspn salt
  • 1 tbsp chilli paste
  • olive oil spray
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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