Bell pepper bread recipe

Bell Pepper Bread recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Bell Pepper Bread recipe is a delightful twist on traditional bread, adding a burst of flavor and vibrant colors to your table. Made with fresh bell peppers, this recipe offers a unique combination of sweetness and subtle heat. The bread is soft and fluffy on the inside, with a slightly crunchy crust. Perfect for sandwiches or as a side dish, this recipe is a great way to incorporate bell peppers into your baking repertoire.

Keywords: bell pepper, bread, recipe, flavor, vibrant.

Bell pepper bread recipe details

Bell pepper bread recipe, recipe Rating: 4.5
Number of votes:103 

Ingredients

	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
1 tsp	salt

Instructions

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.

Preparation time:
ca. 30 min
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a