Smoky Jalapeño Bread

We have been back at watching the Great British Bake Off, since two seasons had passed since we last caught up with it, and since we are in the worst part of the pandemic to date where we live, we are looking for stay at home diversions rather than deep brainy fare.  This recipe comes from that, and is really very good.  It is a tear apart bread, or a tear and share, and it is really fun flavors and delicious.

For the smoky seasoning:

1 tbsp smoked paprika

1 tbsp + 1 tsp tomato powder

1 tsp onion granules

1 tsp garlic granules

¼ tsp dried oregano

1 tsp dried chives

¼ tsp cayenne pepper

¼ tsp caster sugar

For the dough:

450g strong white bread flour

7g fast-action dried yeast

1¼ tsp salt

1½ tsp caster sugar

2 tbsp smoky seasoning (see above)

30ml olive oil

40g red pepper,  diced

20g jalapeños, diced, 1 whole slice reserved for garnish

1 egg, beaten

40g mature Cheddar cheese, grated

100g red Leicester cheese, grated

2 spring onions, finely chopped

handful of chopped coriander, to garnish

For the smoky BBQ dipping sauce:

1½ tbsp olive oil

1 garlic clove, crushed

100g tomato ketchup

2 tbsp apple cider vinegar

1 tbsp dark sugar

1 tsp paprika

½ tsp smoked paprika

½ tsp ground cayenne pepper

Step 1
Mix all the ingredients for the smoky seasoning together in a bow and set aside.

Step 2
Make the dough. Place the flour in a stand mixer fitted with the dough hook. Add the yeast, salt, sugar smoky seasoning, olive oil and 280ml of hand-hot water (you may need an extra 2 tablespoons of water if the dough looks too dry). Mix for 4–5 minutes on a low speed, then increase to medium for 2 minutes, until the dough is smooth and elastic. Turn out into the lightly greased bowl and leave in a warm place or proving drawer to rise for 1–1½ hours, or until doubled in size.

Step 3
Meanwhile place the diced peppers and jalapeños on a sheet of kitchen paper to absorb any moisture.

Step 4
Make the BBQ Dipping Sauce. Heat the oil in a medium pan on a low heat. Add the garlic and fry very gently for 30 seconds, then add remaining ingredients and 2 tablespoons of water. Increase the heat to high and stir for 5 minutes, until thickened and infused. Set aside to cool.

Step 5
When the dough has risen, turn it out onto a lightly floured work surface and knead lightly. Cut it in half. Roll out one half to a circle just over 30cm in diameter. Cut away the edges using a pizza cutter so you have a neat circle and lift the disc onto a sheet of baking paper.

Step 6
Use the beaten egg to brush a 2cm border around the edge of the dough (reserve the remaining egg). Spread the grated cheeses (reserving a handful for the garnish), peppers, jalapeños and spring onions evenly across the circle, avoiding the eggy border.

Step 7
Roll out the second piece of dough in the same way and lift with a rolling pin over the first disc. Press the edges together to seal in the filling, trimming as necessary.

Step 8
Place a 5cm biscuit cutter in the middle of the dough without pressing down. Using a long knife, pizza cutter or oiled scissors, cut the dough into 8 equal wedges, cutting from the outside edge up to the central circle (cut into quarter wedges first, then each quarter into half).

Step 9
Without tearing the bread, lift each segment, twist it twice round on itself and place it back down. Using scissors, snip the right corner off each segment. Carefully transfer the loaf to the baking tray, brush all over with beaten egg and sprinkle over the reserved cheese. Finish with a jalapeño slice in the middle. Leave to prove in an oiled bag somewhere warm or in a proving drawer for 20–30 minutes, or until doubled in size. Heat the oven to 220°C/200°C fan/Gas 7.

Step 10
Bake the loaf for 20 minutes, rotating the tray half way through the cooking time (it will catch if you don’t rotate, as the loaf is large). Garnish with chopped coriander and serve with the BBQ sauce alongside for dipping.