Malted Bread with Turkish Pepper Paste

The paste used in this recipe can be found in larger supermarkets, sundried tomato puree works well too.

• Place the flour, yeast, salt and sugar into a large mixing bowl.
• Add the warm water and oil and mix to combine into a dough.
• Turn out onto a floured work surface and knead for approx 4 minutes.
• Spread the dough out and add the pepper paste into the centre of the bread. Fold the dough over the paste and continue to knead for a further minute.
• Add a little oil to the bottom of a clean bowl.
• Place the dough inside, then turn over so all the dough is covered with a little of the oil.
• Cover the bowl loosely with a cloth or some oiled food wrap.
• Set aside in a warm place to allow the dough to rise, approx 1-1 ½ hours.
• Line the base and sides of a loaf tin some parchment paper.
• Turn the unit onto High and allow to preheat.
• Knead the risen dough lightly to remove the air.
• Place into the prepared tin and press down.
• Place the tin into the stoneware bowl.
• Place a clean t towel underneath the lid to prevent any condensation dripping onto your bread.
• Cover with the lid and bake on High for approx 2 – 2 ½ hours.
• Remove the loaf tin from the bowl and place onto a wire rack.
• Allow to cool slightly before turning out.
• Delicious carved into wedges.
• Serve warm with some dips and olives, or as an accompaniment to soup.