Chili Tango A Reveal Bread | How to make Chili Tango A Reveal Bread

By Swathi Joshnaa Sathish  |  11th Oct 2018  |  
5 from 1 review Rate It!
  • Chili Tango A Reveal Bread, How to make Chili Tango A Reveal Bread
Chili Tango A Reveal Breadby Swathi Joshnaa Sathish
  • Prep Time

    4

    Hours
  • Cook Time

    30

    mins
  • Serves

    10

    People

0

1

About Chili Tango A Reveal Bread Recipe

This A reveal bread comprises of Tomato Chili Pesto , Green Bell Pepper Pesto . An interesting take on the regular whole wheat bread . Dieting needn’t be boring anymore .

Chili Tango A Reveal Bread

Ingredients to make Chili Tango A Reveal Bread

  • For the Dough :
  • Whole wheat flour 200 grams
  • instant dry yeast 1.5 teaspoons
  • sugar 1 teaspoon
  • salt 1/2 teaspoon
  • egg large 1
  • Lukewarm milk 100 ml
  • olive oil 40 ml + 20 ml
  • butter 1 tablespoon for final brushing
  • For tomato Pesto
  • tomato paste 2 tablespoons
  • Paprika 1 teaspoon
  • garlic finely crushed 1 teaspoon
  • Red chili flakes 1/4 teaspoon
  • Rosemary 1 teaspoon
  • olive oil 1 tablespoon
  • For Green Pesto :
  • Green Bell pepper medium 1 roughly chopped
  • Baby spinach a fistful
  • garlic cloves 4
  • walnuts 10
  • water for grinding
  • White pepper powder 1 teaspoon
  • olive oil 2 tablespoons
  • salt 2 big pinches
  • Italian seasoning 1 teaspoon

How to make Chili Tango A Reveal Bread

  1. In a wide bowl , take wheat flour , salt , sugar , yeast , egg , oil . Add milk gradually and knead into a smooth dough . Knead the dough for 20 minutes or until you reach the smooth textured dough .
  2. Cover and rest he dough in a warm place for 2 hours or until dough doubles in size .
  3. Meantime, let’s prepare our Pestos .
  4. For tomato pesto , take tomato paste . Add paprika powder .
  5. Add finely crushed garlic , rosemary , red chili flakes .
  6. Add olive oil . Mix into a sauce like consistency .
  7. Keep aside .
  8. For capsicum Pesto , Heat a tablespoon olive oil in a pan .
  9. Add garlic , green bell pepper chopped . Sauté until roasted .
  10. Add the baby spinach and sauté until done .
  11. Add salt and other seasonings .
  12. Finally add walnuts . Toss for a minute.
  13. Switch off the heat .
  14. Cool completely and blend into a smooth thick paste by adding required water .
  15. Transfer it a bowl .
  16. Drizzle olive oil .
  17. Green Capsicum Pesto is ready.
  18. Coming to our yeast dough , the dough has doubled in size .
  19. Punch and knock the air out from the dough . Knead for another 5 minutes .
  20. Divide the dough into two parts . 100gram one part and remaining for the second part .
  21. Take the bigger part . Add the green pesto and apply throughout the dough . knead for 3 minutes until green is absorbed by the dough .
  22. Coming to the remaining dough , apply red tomato pesto . Cover and rest both the doughs for 30 minutes .
  23. After 30 minutes , punch and knead the doughs before starting to divide them again .
  24. Divide the green dough like 50gram dough , two 20 gram doughs , two 10 gram doughs .
  25. Divide the red dough into 40 gram dough , 30 gram dough , 20 gram dough .
  26. Now on a clean counter , use flour to avoid dough sticking .
  27. First take the 40 gram red dough . Measure loaf tin cm and now roll this dough into a snake like structure measuring loaf tin cm . for eg : 15 cm loaf tin
  28. Take the other two red doughs . Shape like snakes .
  29. Place one on top of the first snake . Likewise another snake adjacent to the second one on top of the first one .
  30. In between place a 10 gram green dough snake .
  31. All should be of same cm length ( loaf tin cm ) .
  32. Now adjust and shape the front portion of the red snakes to appear like A . Do it with fingers by pinching dough .
  33. Now take one 20 gram green dough . Roll using a rolling pin to a rectangle sheet . Now use this sheet to the wrap the red ones giving a log like appearance .
  34. A 10 gram dough stretched to seal the top .
  35. Likewise use the remaining dough to wrap the logs . Make sure you roll each dough into a sheet .
  36. Pls do as shown . Finally green only should be visible . shape into a smooth log .
  37. Place the log in a loaf tin . Make gentle incisions like slicing with knife so that bread looks attractive .
  38. Cover and rest the dough for 1 hour for final proofing .
  39. Brush with olive oil .
  40. For final brushing use butter unsalted .
  41. Bake in a preheated cooker for 25 minutes in high . Preheating time medium 15 minutes .
  42. Bread is baked beautifully .
  43. Cool the bread completely before slicing .
  44. Slice bread with a clean sharp knife .
  45. Beautiful ‘A’ letter revealed bread is ready .
  46. Softy Savory Bread is ready .
  47. Healthy and attractive as well .
  48. Happy eating .

Reviews for Chili Tango A Reveal Bread (1)

Shikha Roy9 days ago

Would love to try this.
Reply