Member recipe

Jalapeño Bread

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Cooking time

Prep: 2 hours and 30 minutes Cook: 35 minutes

Skill level



Serves 12

A crusty but soft baguette style loaf, with a filling swirled with Jalapenos and Italian cheese.

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  • 250g Strong White Bread Flour
  • 4g Dry instant yeast
  • ½ tbsp Salt
  • 1 ½ tbsp Olive Oil
  • 45g Jalapenos (chopped)
  • 150ml Lukewarm Water


  1. Place all dry ingredients in a large bowl, ensuring that the salt and yeast are separate from one another

  2. Make a small well in the centre of the dry mixture and add the Water and Oil

  3. Combine the mixture until a sticky dough is formed

  4. Remove the dough from the large bowl and place it on the lightly floured surface

  5. Knead the dough for a maximum of 10 minutes, flouring the surface further as required

  6. Shape the dough into a ball and place in a well-oiled bowl

  7. Cover the bowl with cling film and leave it to rest for an hour or until the dough has doubled in size

  8. Place the dough on a lightly floured surface, knock it back and rollout to form a rectangle with a rough length of 30cm

  9. Spread the chopped Jalapenos evenly over the dough, ensuring there is a minimum of a 1cm gap between this and the edges of the dough

  10. Sprinkle the grated hard cheese over the Jalapenos

  11. Fold in each edge of the dough to ensure the filling doesn’t escape when rolling

  12. Begin to tightly roll the dough lengthways

  13. Fold it in at the ends and use water to seal any loose edges as necessary

  14. Place the dough on a baking tray lined with greaseproof paper

  15. Cover with cling film and leave it to prove for another hour

  16. Remove the cling film and score the dough diagonally with a sharp knife

  17. Sprinkle lightly with flour

  18. Place the baking tray in the middle of a pre-heated oven (Gas Mark 7, 220ºC, Fan assisted 200ºc)

  19. Bake for 35 minutes until golden brown

  20. Remove from the baking tray and place on a wire rack to cool down

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