Step #1
Put the bread mix and water into the mixer with a dough hook. Mix for 5 minutes until it forms a ball. Place on a floured surface for 5 minutes. Knead and stretch for 2 minutes.
Step #2
Mould into a ball and leave to rest for 5 minutes on a floured surface. Slightly oil a large bowl. Place the dough in ready to prove for 40 minutes. Cover with Clingfilm
Step #3
Place the roasted red peppers, crushed garlic clove, thyme, chili, oil and pinch of salt into a blender. Puree until smooth. Grate the cheese in a separate bowl. Once the dough has doubled in size roll out into a rectangle.
Step #4
Spread the pureed roasted red pepper mixture over the dough. Sprinkle the cheese over the top. Roll the dough into a log and then cut it in half.
Step #5
Cut the two logs in half and open slightly. Braid the two halves together.
Step #6
Place on a baking tray and cover with a clean plastic bag – allow to prove for 20 minutes. Whilst the dough is proving, heat the oven to 220c fan assisted and place a tray full of water at the bottom to create steam. This will give it a crusty top. Place the bread in the oven for 22-25 minutes.
