85g ready-roasted peppers from a jar, drained and chopped
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.
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.
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.