Creamy Tomato Chili Bread

1.In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until frothy.

2.In a large mixing bowl, combine the flour, salt, chili powder, garlic powder, and black pepper. Mix well to combine the dry ingredients.

3.Once the yeast mixture is frothy, add it to the dry ingredients along with the melted butter and tomato puree. Stir until a dough begins to form.

4.Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.

5.Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.

6.After the dough has risen, punch it down to release the air. If using, fold in the chopped cilantro for added flavor.

7.Shape the dough into a loaf and place it in a greased loaf pan. Cover it again and let it rise for another 30-45 minutes until it has risen above the edge of the pan.

8.Preheat your oven to 375°F (190°C).

9.Bake the bread in the preheated oven for 25-30 minutes or until the top is golden brown and the bread sounds hollow when tapped on the bottom.

10.Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.