Bell pepper bread recipe
Bell Pepper Bread recipe
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♼ Featured image is generic and does not represent the final look of a dish.
|butter, to grease the tin|
|2||bell peppers, red and yellow, halved and seeded|
|2 sprig(s)||fresh rosemary|
|1 tbsp||olive oil|
|2 tsp||dried yeast|
|1 tsp||granulated sugar|
|300 ml||lukewarm water|
|450 g||strong white flour|
Preheat the oven to 200°C/ 400°F/ Gas Mark 6. Grease a deep round cake tin.
Put the bell peppers into a roasting tin and pour over the oil. Roast for approximately 20 minutes until the peppers are slightly charred and soft. Remove the skin from the peppers and slice the soft flesh. Mix in a small bowl with the rosemary.
Mix the sugar and yeast in a bowl with 100 ml of the lukewarm water. Set aside for 15 minutes.
In a separate bowl combine the flour with salt, then stir in the yeast mixture and the remaining water. Knead the dough for a few minutes until smooth. Lightly oil and cover the dough and set aside for approximately 30 minutes to double in size.
Divide the dough into 3 equal parts. Roll them into rounds a bit larger than the prepared cake tin. Transfer the first round in the tin and allow the layer to reach up the sides of the tin. Fill in half of the pepper and rosemary mixture. Cover with the second round and fill with the remaining pepper mixture. Cover with the last round, gently pushing the edges down the sides of the cake tin.
Cover the cake tin with a kitchen towel and allow the dough to rise again for 30 minutes.
Uncover and bake for 45 minutes until golden. Transfer the loaf to a wire rack to cool slightly, but serve still warm.
ca. 30 min
ca. 1 hr
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