Jalapeño Bread

Method

• step 1

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

• step 2

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

• step 3

  Combine the mixture until a sticky dough is formed

• step 4

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

• step 5

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

• step 6

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

• step 7

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

• step 8

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

• step 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

• step 10

  Sprinkle the grated hard cheese over the Jalapenos

• step 11

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

• step 12

  Begin to tightly roll the dough lengthways

• step 13

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

• step 14

  Place the dough on a baking tray lined with greaseproof paper

• step 15

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

• step 16

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

• step 17

  Sprinkle lightly with flour

• step 18

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

• step 19

  Bake for 35 minutes until golden brown

• step 20

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