JALAPEñO BREAD

Steps:

• 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