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Roasted Red Pepper Bread

 Roasted Red Pepper Bread
This savory bread is moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. It’s great served as an appetizer or alongside your favorite dinner entree.—Cheryl Perry, Hertford, North Carolina.
24 ServingsPrep: 45 min. + rising Bake: 20 min. + cooling


  • 1-1/2 cups roasted sweet red peppers, drained
  • 1 package (1/4 ounce) active dry yeast
  • 2 tablespoons warm water (110° to 115°)
  • 1-1/4 cups grated Parmesan cheese, divided
  • 1/3 cup warm 2% milk (110° to 115°)
  • 2 tablespoons butter, softened
  • 1-1/4 teaspoons salt
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 1 egg
  • 1 tablespoon water
  • 1-1/2 teaspoons coarsely ground pepper


  • Place red peppers in a food processor; cover and process until
  • pureed. In a large bowl, dissolve yeast in warm water. Add the red
  • peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat
  • until smooth. Stir in enough remaining flour to form a firm dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide dough
  • into six pieces. Shape each into a 18-in. rope. Place three ropes on

2 of 2

Roasted Red Pepper Bread (continued)

Directions (continued)

  • a greased baking sheet and braid; pinch ends to seal and tuck under.
  • Repeat with remaining dough. Cover and let rise until doubled, about
  • 1 hour.
  • In a small bowl, combine egg and water; brush over braids. Sprinkle
  • with pepper and remaining cheese. Bake at 350° for 18-22 minutes
  • or until golden brown. Yield: 2 loaves (12 slices each).
Nutritional Facts: 1 slice equals 99 calories, 3 g fat (1 g saturated fat), 15 mg cholesterol, 254 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 1 starch.