Mexicana Bread ©


Bread Mix
  • 14.1oz-400g Strong White Bread Flour (sifted)
  • 4.9oz-140g Plain Flour (sifted)
  • 0.5oz-15g Dried Active Yeast
  • 1 teaspoon Golden Caster Sugar
  • 2 teaspoons Sea Salt
  • 6.7 fl oz-200ml Warm Water (for oil mix)
  • 5 fl oz-150ml Warm Water (for yeast mix)
  • 2 teaspoons Hot Paprika
  • 2 teaspoons Cayenne Pepper
  • 1 teaspoon Chilli Flakes
  • 7oz-200g Mexicana Cheese (torn into pieces)
  • 2.7fl oz-80ml Olive Oil
  • 1 teaspoon Sea Salt
  • Drizzle of Olive Oil


  1. In a large mixing bowl, mix together the flour, paprika, chilli flakes, cayenne pepper and salt. Set to one side
  2. Make the yeast mix by adding the warm water and sugar to a jug and combine. Sprinkle the yeast on top and stir in and set to one side in a warm place until the top becomes frothy
  3. In a separate measuring jug, add the warm water and olive oil and stir. Make a well in the middle of the flour mix and pour the oil mix and yeast mix into the centre. Stir into the flour using a dough hook on a stand mixer
  4. Knead this mixture together for 8 minutes using either your hands or the dough hook on the stand mixer
  5. Place the dough into a mixing bowl that has been lightly greased with a little olive oil. Cover with a clean tea towel and leave for 1 hour in a warm place until it has doubled in size
  6. Remove the dough from the bowl and knead a couple more times to knock the air out of it. Knead in the Mexicana cheese in intervals to evenly distribute it
  7. Grease a 20cm/8" square cake tin and press the dough into it (remember to press evenly and up against the sides). Cover the tin with the tea towel and leave to double in size once more for 1 hour
  8. Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven with an oven tray inside
  9. Scatter the top of the dough with the salt. Make equally spaced out medium finger/knuckle impressions (think little pot holes) in rows and drizzle with olive oil
  10. Pop in the oven for 35 minutes
  11. Remove from the oven and remove from the tin. Reduce the oven to 302˚f/150˚c regular oven or 266˚f /130˚c fan assisted oven and pop the bread back in for a further 10 minutes on a baking tray
  12. Remove and allow to cool completely. Cut with a bread knife and serve.

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