A while back, I posted about Dan Lepard’s peanut chilli bread. This weekend I remade the bread, but used all white flour, substituted roasted cashews for the peanuts, and baked it in a loaf tin. Unfortunately the result isn’t a patch on the last attempt.
I managed to leave the dough both too long out of and too long in the oven! I let the dough over-prove, so it sank back once baked (hence the crevice along the centre slash line), and I over-baked it, so it’s come out a bit drier than it ought to be. The flavour isn’t as intense as last time either (although the chillis are certainly hotter!). This time it has paired well with some broccoli and stilton soup.