500g chopped sweet red peppers
800g strong white flour
400g brown flour
50g fresh yeast
550ml warm water
1 egg – beaten
Pre-heat your over to 200 degrees Gas Mark 6
Mix together the flour, butter salt and yeast. Make sure you keep the yeast and salt apart.
Add the water and knead for 4 minutes on low setting of a mixer with a dough hook.
Place in a bowl, cover with a damp tea towel and leave to prove for 1-2 hours in a warm place.
Turn onto a floured board and knead back then roll into large rectangle and brush with the beaten egg.
Mix together the red pepper and tarragon and then paste onto the dough.
Cut in half lengthways and then roll 2 sausage shapes in flour and then cut into 5cm rolls.
Grease a baking tray or line with baking parchment then place the dough on it and brush again with the egg wash.
Cover with a damp tea towel and leave to prove again in a warm place for a further 30 minutes.
Place a small ovenware dish with water in the bottom of the oven for moisture and then place on baking tray with you dough on the shelf above.
Bake for around 12 to 16 minutes until golden. Best served warm!