Smoked Cheddar & Jalapeno Bread

Prep time: 2hrs | Serves: 6-8

Ingredients: ‍ ‍

For the Dough:

• 500g strong white bread flour

• 7g fast-action dried yeast

• 10g sea salt

• 10g caster sugar

• 320g warm water

• 30g olive oil

For the Filling:

• 200g smoked cheddar, grated

• 80g jalapeños (fresh or jarred), finely sliced

• 2 garlic cloves (approx. 10g), finely chopped

• 5g smoked paprika

• 2g freshly ground black pepper

Method:

1. In a large bowl, combine the bread flour, yeast, salt and sugar, keeping the salt and yeast separate initially.

2. Add the warm water and olive oil. Mix to form a dough, then knead for 8–10 minutes until smooth and elastic.

3. Place into a lightly oiled bowl, cover and leave to prove for 1 hour, or until doubled in size.

4. Once risen, tip the dough onto a lightly floured surface and roll into a rectangle approximately 30cm x 40cm.

5. Scatter the smoked cheddar evenly over the dough, followed by the sliced jalapeños and garlic. Sprinkle with smoked paprika and black pepper.

6. Roll the dough tightly into a log, then place into a greased loaf tin or shape into a round loaf. You can also roll into individual buns at this stage if you prefer.

7. Cover and leave to prove again for 30–40 minutes until puffed and risen.

8. Preheat your oven to 180°C (fan 160°C).

9. Bake for 35–40 minutes until golden brown and cooked through. The loaf should sound hollow when tapped underneath.

10. Allow to cool slightly before slicing so the cheese sets and the crumb holds together.

11. Taste and adjust next time if needed — more jalapeños for heat or extra cheese for indulgence.

Storage:

Store in an airtight container at room temperature for up to 2 days. Reheat in the oven to bring back the texture. Suitable for freezing for up to 1 month.