Chipotle Cheddar and Jalapeno Bread

Ingredients:

185 gm bread and all-purpose flour (half and half)
1/2 tsp salt
1 Tbsp sugar
1/4 cup lukewarm water
1/4 cup buttermilk, room temp
11/4 tsp active dry yeast
2 tsp olive oil


Filling:

8 oz. shredded aged cheddar with chipotle cheese
3 Tbsp sliced pickled jalapeno
1 tsp coarsely ground caraway seeds
1 Tbsp mixed herbs (sage, rosemary, thyme, oregano), chopped roughly

Method:

In a food processor, combine the flour, salt and sugar together.
Combine the water and buttermilk and whisk in the yeast until dissolved. Add the oil and add it to the dry ingredients. Pulse the food processor about 8 to 9 times until the dough is well combine.
Transfer the dough to a lightly floured surface and knead for a couple of minutes, then form dough into a ball.

Place the dough in a lightly oiled bowl, cover with plastic wrap and allow to sit at room temperature until doubled in size (about 60-90 minutes).

Grease a 8-inch round pan with olive oil. Set aside.

Punch the dough down lightly. On a lightly floured surface roll into a rectangle approximately 14 by 8 inches.
Sprinkle the herbs, then the jalapeno, cheese and the herbs. press the cheese down.

Starting with the long side, roll the dough up jelly-roll style and pinch the seam together. Bring the end together and fuse them well. Place the roll seam side down and cut at 1/2 in interval without cutting all the way through.
Gently pick the dough and place in the round pan. Sprinkle about 1/2 tsp caraway seeds on top of the dough and cover with a wet towel and let it rise for 30 to 40 minutes.

Preheat oven to 350° F. Bake for 25 to 30 minutes or until golden brown
Remove the bread from the oven and allow to cool in the pan for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the bread to a cooling rack. Allow to cool for 10 minutes before serving.