Chilli and Cheese Bread

How to make Jalapeño Chilli and Cheese Bread, simple step by step instructions from start to finish.

Ingredients

Finely chop the chillies and weigh off the grated cheese.
Add the sugar to the warm water, and stir, once dissolved, add the yeast and stir it in thoroughly, set it aside for 10 minutes, until it activates.
Add the chillies, cheese and salt to the flour in a large mixing bowl, and mix together well.
Pour in the yeast mixture, and thoroughly mix until you have a sticky, shaggy dough.

Cover the bowl, and allow to proof for 45 minutes.
Turn the dough out onto a slightly wet surface, and fold the dough 4 or 5 times, with wet hands, place it back into the bowl, and proof for a further 45 minutes.
Once the time is up, repeat the previous procedure exactly.
Grease a large or 2 small baking trays.
After the 3^rd 45-minute proof, turn out the dough onto a floured surface, and dived it into 2 pieces.
Form each piece into a bloomer shape, and allow to rest for 5 minutes.
Place the 2 loaves on the prepared baking trays, sprinkle on a little flour, cover with a lightweight dry cloth, and allow to proof and rise for 40 minutes.
When there’s only 10 minutes left on the proof, preheat your oven to 210°C / 410°F / of Gas mark 6/7, and place a tray of hot water, on the bottom shelf in the oven, the steam produced will give the loaves a crispy crust.
When the 40minute proofing time is up, score the loaves down the middle, using a razor blade, or bakers Lame.
Place the tray in the preheated oven, and set the timer for 20 minutes.
Once the time is up, remove the trays from the oven, add a little grated cheese on the top of each loaf, place them back in the oven, without the tray this time, and bake for a further 5 minutes.
Remove from the oven and onto a wire rack and allow to cool for 15 minutes, before slicing and serving.
One of the loaves can be frozen soon as it has cooled from the oven, to use at a later date.
Enjoy