Nacho Bread by Lottie Bedlow

KIT LIST

20cm (8-inch) deep, round, loose-bottomed

cake tin

hand whisk

For the bread dough

butter, for greasing

500g (1lb 2oz) strong white bread flour, plus

extra for dusting

7g (.oz) sachet fast-action dried yeast

1 tablespoon olive oil, plus extra for greasing

1 teaspoon dried mixed herbs

2 teaspoons taco seasoning

1 teaspoon salt

325ml (11fl oz) warm water

oil, for greasing

For the tomato sauce

2 sun-dried tomatoes, chopped, plus

1 tablespoon oil from the tomatoes

4 garlic cloves, crushed

pinch of salt

350ml (12fl oz) passata

1 teaspoon light brown soft sugar

dash of Tabasco sauce

For the fillings

200g (7oz) jar of jalapeño peppers, drained

and chopped

175g (6oz) mature Cheddar cheese, grated,

plus extra for sprinkling on top

175g (6oz) mascarpone cheese

guacamole, to serve

Method

1 .Grease the tin with butter.

2 .Put the flour, yeast, oil, herbs and taco seasoning into a large bowl and mix together with a hand whisk. Add the salt and then gradually add the measured warm water, using your hands with your fingers rigidly splayed like a claw (this will give you the best mix) to combine into a ball of dough. You might not have to use all the water, so just add a little at a time until a dough is formed.

3. Flour your work surface, turn the dough out on to it and knead for 10–15 minutes. After a while, the dough will stop sticking to the surface and it will become easier to work with.

4. Grease a large bowl with a little oil and pop the dough into it. Cover the bowl with clingfilm and leave to prove in a warm place for an hour, or until doubled in size.

5. While your dough is proving, make the tomato sauce. Heat the sun-dried tomato oil in a saucepan over a low heat, add the garlic, sun-dried tomatoes and salt. Fry for a couple of minutes. Add the passata and bring to the boil, then stir in the sugar and Tabasco. Simmer for about 5 minutes, then leave to cool.

6. Lightly flour your work surface, turn the dough out on to it and knock back. Divide the dough into 12 equal-sized balls and then use your hands to flatten each one into a disc. Spoon some tomato sauce on to one dough disc, then add a little of the jalapeños, Cheddar and 1 teaspoon mascarpone. Bring the edges of the disc together around the mixture to form into a ball in the palm of your hand. Gently roll the ball in your hands to smooth any edges and to ensure the filling is well-contained. Place the ball in your tin and repeat with the other dough discs and fillings.

7. Once you have a layer of dough balls in the bottom of the tin, cover with tomato sauce and sprinkle with Cheddar (reserve a little cheese for sprinkling over later). Place any remaining balls on top.*

8. Cover the tin with clingfilm and leave to prove again for an hour.

9. While the dough finishes proving, preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6. Once the dough has proved, take o  the clingfilm and bake for 30 minutes. Remove from the oven and sprinkle with the reserved Cheddar, then bake for another 10 minutes. Leave to cool in the tin for 10 minutes before turning out and serving with a guacamole dip.

This recipe is from Baking Imperfect by by Lottie Bedlow