The Great British Bake Off: Bake Along Week 3

This week on the Bake Off was bread week. Easy, I thought; I’ve made bread a few times so this should be fine compared to previous weeks. 

They made Dampfnudel, which are a type of steamed bun. I decided that I wouldn’t be able to complete this, as the buns need to be steamed in a large heavy-based saucepan, and I didn’t have one large enough. I wasn’t prepared to go out and buy something I would be unable to store (My kitchen isn’t the largest) so instead I decided to do a signature bake instead.

One thing I’ve made a few times for my husband is a Tear ‘n’ Share Three Cheese and Jalepeno bread, so I made this.

Now, don’t be fooled here; I said I’ve made it a couple of times, I never said it would go well. The first time I attempted it, the dough didn’t rise so it was more like pancakes, and the second time it was a little over baked and dry.

The trick here is to add the water a tiny bit at a time, just so the dough starts to come together, as you don’t want it too wet as its difficult to handle.

Also, try and make the balls fairly small as they will expand during the second prove. If they’re too large, they will be difficult to cook all the way through completely, and may be a little ‘doughy’.

The recipe is below, so feel free to steal and adapt as necessary!

Tear ‘n’ Share Three cheese and Jalepeno Bread


  • 500g strong white flour
  • 1x7g dried yeast packet
  • 1tsp salt
  • Water (as needed)
  • 50g mature cheddar
  • 50g Red Leicester cheese
  • 50g mozzarella. 
  • 1 jar of ready chopped jalapeños. 
  • Oil for greasing

1-Put the flour, yeast and sea salt into a large bowl and make a well in the middle. Gradually pour in tepid water, continuously stirring and bringing in the flour from the outside as you go to form a rough dough. Transfer to a flour-dusted surface and knead for 10 minutes, or until smooth and springy. Place in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.

2-Carefully fold in the grated cheese and chopped Jalepeno. Divide up the dough into 35 pieces, then, one-by-one, roll each one into a ball and place in an oiled tray in rows. Leave to prove for another hour.

3-Preheat the oven to 190ºC/375ºF/gas 5. Sprinkle the balls with a little salt, more grated cheese and Jalepeno mix, then bake on the bottom shelf of the oven for 30 minutes, or until lovely and golden. Serve immediately.

It’s a simple recipe, but highly impressive and tasty. And it can so easily be adapted! I quite fancy making a cheese and bacon one,or pesto and sundries tomato.



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