Goats Cheese and Roasted Pepper Swirls

I needed a substantial and tasty lunch for us all this week so decided to make some of these Goats Cheese and Roasted Pepper Swirls.  They went down well with everyone, especially my hubby who had three.

This post is part of the Capricorn Challenge in which food bloggers come up with recipes using Capricorn Goats Cheese.  You can have a bleat with Ethel the Goat on Twitter, read the Capricorn Blog or check out their website for more recipes.

500g strong white bread flour
1 tsp salt
1 tsp sugar
1 tsp quick action dried yeast
250ml warm water
75ml milk
1 Tblsp oil
150g goats cheese, I used Capricorn
1 roasted pepper, diced
fresh orgegano

In a large mixing bowl, add the flour, salt, sugar and yeast and mix well.  Add the warm water, milk and oil to the flour mixture and mix everything together until a stiff dough forms.

Place the dough in a large bowl, cover with cling film and leave in a warm place for an hour or so until it has doubled in size

Once the dough has risen, remove the dough from the bowl and place on a clean, well-floured work surface and knead for 5-8 minutes or knead in a stand mixer for 5 minutes or so until the dough is smooth.

Roll the dough out into a large rectangle. Scatter over the goats cheese and roasted pepper then sprinkle over the oregano.  Roll up the bread dough like a swiss roll and slice it into 2 inch pieces. 

Preheat your oven to 220C/Gas Mark 7.

Put the dough pieces into a greased and lined 9 inch square cake tin, cut side up, and cover with cling film.  Leave the swirls to rise again in a warm place for another 30 minutes.

When the dough has risen remove the clingfilm and bake for 25 minutes until the swirls are well risen and golden.