Cheesy Pepper Bread

Ingredients 200g wholemeal flour 200g plain flour , plus extra for dusting 1 tsp bicarbonate of soda 2 tsp cream of tartar 1 tsp salt 1 tsp caster sugar 25g butter , melted 300ml milk , at room temperature 175g cheddar , coarsely grated 3 tbsp pumpkin seeds 85g ready-roasted peppers from a jar, drained and chopped

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Method

1. Heat oven to 190C/fan 170C/gas 5. Sift the dry ingredients into a large bowl and make a large well in the middle. Combine the melted butter and milk, then pour into the well. Mix to a soft dough.
2. Dust the work surface with flour. Add most of the cheddar, 2 tbsp of the pumpkin seeds and the chopped peppers to the dough. Gently knead to combine on the floured surface. Divide into 8 lumps and shape into rough rounds two finger-widths deep.
3. Place the pieces side by side on a floured baking sheet, scatter the remaining cheddar and pumpkin seeds over the top and bake for 30 mins until golden brown and the cheese is bubbling. Cool on a wire rack and eat while warm. The bread can be frozen at this point. To reheat, wrap the bread tightly in foil and bake at 200C/fan 180C/gas 6 for about 30 mins.

This bread is great! I made it into 16 smaller little rolls, which I put with some of the left over chilli. I am saving the rest for the Bonfire party on this Saturday!! This is such an easy bread to make and because it has no yeast it doesn't require rising time and doesn't take nearly as long to bake!

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