Pineapple and Chilli Bread

Servings: 1
Prep time: 45
Cooking time: 45
INGREDIENTS
  • - flour
  • - Oil
  • - butter
  • - 200 g of pineapple
  • - 250 ml pineapple juice
  • - 80 g of chilli
  • - 50 g of butter
  • - 35 g of sugar
  • - 100 g of coconut
  • - 40 g of yeast
  • - 500 g of wheat flour type 0
  • - 10 g of salt
INSTRUCTIONS
  1. Drain the pineapple pieces, let them drain well and cut into smaller pieces. Integrate the juice with more pineapple juice up to 320 ml
  2. Wash the peppers, clean them, cut them lengthwise and remove the seeds. Cut them into cubes. Heat the butter in a pan and sear the diced red pepper over medium heat for about 2 minutes, continuing to mix. Add sugar and heat until it dissolve. Remove from heat and let cool
  3. Saute over medium heat the grated coconut in a pan without adding fat until golden brown. Pour immediately into a bowl and let cool
  4. For the dough, dissolve the yeast in a bowl with the pineapple juice. Add the grated coconut and let rise for 10 minutes
  5. Add flour and salt and mix well. Knead the dough for 8-10 minutes in a robot or with the whisk by hand. Only now add the pineapple and diced red pepper and stir. Leave the dough covered for 15 minutes
  6. Put the ready dough on a well-floured work surface. Fold the dough in a circle and let it rest covered for 10 minutes
  7. Grease the mould and spread out the dough. Cover and let rise for 30 minutes
  8. Meanwhile, preheat the oven to 220 ° C by including a baking pan with a thin layer of water. When the oven reaches the desired temperature, remove the pan with the water and bake the bread (in the center). Let cook for 10 minutes, then lower the temperature to 200 ° C and bake for 35 minutes.