Jalapeño Bread

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

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

Combine the mixture until a sticky dough is formed

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

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

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

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

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

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

Sprinkle the grated hard cheese over the Jalapenos

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

Begin to tightly roll the dough lengthways

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

Place the dough on a baking tray lined with greaseproof paper

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

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

Sprinkle lightly with flour

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

Bake for 35 minutes until golden brown

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