400g Strong White Flour
100g Wholemeal Flour
1 tsp Salt
1 tsp Light brown Muscovado sugar
1 Sachet fast action yeast
1 tbsp Extra virgin olive oil
1 - 2 tsp chipotle paste – I use homemade from an adapted Thomasina Miers recipe
130g smoked cheddar grated
1 – 2 fresh chillies chopped depending on heat tolerance
8 rashers bacon – cooked until crispy and chopped
300ml Warm water
Mix the flour, salt, sugar and yeast together.
Knead, I do 10 minutes in the K-Mix then a couple of minutes by hand
Shape the dough into a dome, and put in a covered bowl with room to grow
Put the dough to rise in a warm place until about doubled in size for 40 - 60 mins depending on warmth of setting.
Once the dough has risen, knock the air out and place on a floured surface, add the cheese, chilli, bacon and chipotle paste and knead until evenly distributed, shape into a round or put into a tin
Put the dough in a warm place covered for a second rise for 45 minutes
Pre-heat the oven to 220°C with a roasting tray on the bottom shelf 10 minutes before dough is ready.
Bake for 25 – 30 minutes
The loaf is ready when you give it a knock and it makes a hollow sound.
Cool on a wire rack, out of the tin if used, for at least an hour IF YOU CAN!