‹ Back to Roasted Red Pepper Bread

Print Options

Roasted Red Pepper Bread Exps Hbmz19 48932 E06 21 11b 4

Roasted Red Pepper Bread

TOTAL TIME: Prep: 45 min. + rising Bake: 20 min. YIELD: 2 loaves (12 pieces each).
These savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. —Cheryl Perry, Hertford, North Carolina

Ingredients

  • 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 large egg
  • 1 tablespoon water
  • 1-1/2 teaspoons coarsely ground pepper

Directions

  • 1. 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.
  • 2. Turn onto a floured surface; knead until smooth and elastic, 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.
  • 3. Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on 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.
  • 4. 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.

Nutrition Facts

1 piece: 99 calories, 3g fat (1g saturated fat), 15mg cholesterol, 254mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 4g protein.

© 2024 RDA Enthusiast Brands, LLC