This is one of those recipes written to encourage the cook to flavour to the strength they wish and add as much cheese as they feel fit. The first time I cooked this bread I added just a modest teaspoon of chilli powder to the dough ingredients. The result was a gentle heat, enhancing the flavour of the bread. The next time I added a few chopped chillies and then went further by dribbling in a little chilli oil too. However much chilli you add, it makes a tasty addition to the meal and if you scatter lots of cheese on the dough before cooking it looks terrific.

 

YOU WILL NEED

1lb 2oz (500g) strong bread flour
1 tsp salt
1 tsp sugar
7g sachet dried yeast
About 300 ml warm water
1 tsp chilli powder (or more!)
1 or 2 red bird’s eye chillies deseeded and  chopped – optional
Chilli oil – optional
1 tbspn vegetable oil
4 oz grated cheddar cheese
1 egg – beaten for egg wash
 

METHOD

Warm a large bowl, add the flour, salt, sugar, dried yeast and chilli powder, also vegetable oil and chilli oil if using, then add sufficient warm water to create a soft dough.
If you go for fresh chillies, cut them in half long ways, discard seeds and chop fine. Toss them into the mix and wash hands.
 Knead to a dough and continue for ten minutes until smooth and elastic. Form into a ball, cover with a clean cloth and leave in a warm place for 40 minutes.
Knead again for 10 minutes and shape into two medium-sized loaves or one large one on tray for cooking. Rest it for 30 minutes. Turn oven to 230C, 380F, gas mark 8
 Brush the shaped loaf/loaves with the egg wash and scatter grated cheese over surface.
 Bake in the hot oven for 20 minutes. Tap the bottom to test. A hollow sound will tell you it is done.