Ingredients

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

Instructions

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!