Cut the chillis open, remove the seeds and dice finely. Fry in a little oil until soft, then set aside to cool Put the flour, salt, yeast and butter into a large mixing bowl. Mix the water and lager/ ale in a jug, then pour ¾ of it into the mixing bowl
Stir with your hands to form a dough, adding more of the liquid as required – the dough should be soft and not flaky, but it should also not be too wet or sticky
Knead for around 10 minutes until smooth and elastic. This can be done in a stand mixer fitted with a dough hook or by hand
Clean the mixing bowl and lightly oil it. Then put the dough into it and cover with a clean tea towel. Leave to rise until doubled in size (approx 1-2 hours depending on how warm your kitchen is)
Knock back the dough in the bowl using your fist. Grate the cheese and scatter into the bowl along with the fried chilli pieces. Mix briefly (again with the dough hook attachment) until the ingredients are evenly distributed(if not using a stand mixer flatten the dough out to a rough rectangle, scatter the grated cheese and chilli pieces over it, fold it up and knead for a few minutes to distribute the additions throughout the dough) On a lightly floured worktop, shape the dough into a round or an oval. Lay it onto a floured baking sheet and put it inside a large plastic bag to prove for another hour or so until nearly doubled in size. Meanwhile, heat the oven to 220C/ 425F/ GM7 and put a roasting tin into the bottom shelf
When ready to bake slash the top of the loaf with a very sharp knife (or a razor blade) and sprinkle with a little flour. Put the loaf into the oven and at the same time fill the baking tin with water. Cook for 20 minutes then turn the heat down to 200C/ 400F/ GM6 and bake for another 5-7 minutes until the loaf sounds hollow when tapped underneath
Leave the loaf in the oven, but turn off the heat and let the bread cool down in the oven with the door ajar