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INGREDIENTS
• 450g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 80g roast peppers from a jar
• 3 tbsp parsley
• 80g mature cheddar coarsely grated
• 400ml buttermilk.
*Allergens highlighted in bold
Method
1. Line a baking sheet or loaf tin with parchment paper.
2. Sift the flour, bread soda and salt into a large bowl. Place the drained peppers and herbs into the bowl of the universal cutter with the blade attached. On the slowest speed, pulse until the peppers and herbs are coarsely chopped.
3. Add to the flour mix with the grated cheddar. Mix together well then make a well in the centre.
4. Pour in about ¾ of the buttermilk. Mix gently to combine the ingredients adding a little more buttermilk as necessary to form soft but not sticky dough. Tip out onto a lightly floured work surface. Work the dough as little as possible, just enough to get the desired shape. For a traditional shape, use floured hands to shape into a round then flip the dough over onto the prepared baking sheet. Use a sharp knife to cut a cross in the dough about 1 cm deep.
5. Alternatively transfer to a loaf tin, smooth the top and cut a channel about 1 cm deep down the length of the bread.
6. Place the bread in the oven on shelf level 2 for 15 minutes, then lower the temperature to 200⁰C and bake for a further 25 minutes for a round and 30 minutes for a loaf. To test if the bread is cooked through with skewer.
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