A great icebreaker at any dinner party is to have the freshly baked bread on the table and for your guests to break bread with you. There’s something incredibly intimate about this – as though you’re connecting on a different level. It also allows you greater flexibility for getting your starters out, as everyone will be happily munching away on your bread.Using the bread as part of the “DirtyPorker”” reinforces the flavours of peri peri
Y= 4 large rolls/ 1 medium loaf
375g Strong white bread flour
10g Castor sugar
15g Maldon salt
30g African Volcano peri peri marinade (Medium strength)
30ml Olive oil
25g Wet yeast (or 1x7g dried yeast)
210ml Warm water
Add the yeast to the water and allow reaction (approximately 10minutes). Sieve flour and sugar into an electric mixing bowl. Add the salt and peri peri marinade.
Mix on low setting until ingredients are spread throughout. Add the olive oil. Slowly incorporate the water mixture and mix until it pulls away from the bowl.
Turn out onto a floured surface and gently knead for a minute. Return to the greased bowl and cover with a damp cloth. Leave in a warm area to prove for approximately 30 minutes.
Divide mixture into 4 equal portions and shape.
Allow resting on a baking sheet and moistening with a water spritzer at regular intervals. Allow proving for a further 15 minutes.
Place in a pre-heated (200c) oven for 25 minutes (to colour).
(Test whether there is a hollow sound to the bread when you gently tap the base. This will indicate that it’s cooked through.)
Remove from oven and allow cooling.
For more recipes or information about the wonderful range of sauces and marinades from African Volcano, please visit: