Roasted Red Pepper Bread Recipe

Roasted Red Pepper Bread Recipe

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This sweet and savory bread recipe is a great starter for any meal. The sugar included in this recipe balances out the savory red pepper for a truly unique and delicious bread dish.

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Chicago, IL

Serving Size / Yield

1 loaf

Ingredients

  • 3/4 C. warm water
  • 1/2 C. red pepper
  • 1 large egg
  • 3 C. bread flour
  • 2 Tbs. sugar
  • 1 1/2 Tbs. dry milk
  • 1 1/2 tsp. salt
  • 2 1/2 tsp. yeast
  • 1 1/2 Tbs. butter
  • 1/2 tbs oregano, to top

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Directions

Mix 3/4 C. of the flour, the yeast, sugar, salt and red pepper. Stir together a wooden spoon, and continue stirring until the mixture forms a smooth batter. Cover with a dish towel and set in a warm place until the dough doubles in volume, 1 to 1-1/2 hours. Whisk the egg until frothy. Stir the egg and butter into the batter. Start adding flour one-half C. at a time, mixing well after each addition, until you have a soft dough. Preheat the oven to 375 degrees. Turn out the dough on a lightly floured work surface. Divide the dough in half with the sides of your hand, and allow it to rest for 5 minutes. Roll the dough into 2 cylinders, each about 9-in. long. Grease a 9-in. by 5-in. loaf pan with the vegetable oil spray, and place the dough cylinders side by side in the pan. Before baking, top with a sprinkling of oregano. Cover with a towel and set in a warm place to rise again until double in size, about 45 minutes. Remove the towel and bake the bread until light brown (it should sound hollow when tapped), about 20 minutes.


 

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