Roasted Red Pepper Bread

DSC08361

The dough for this bread comes from the Noblepig.com blog.  I first made this recipe with a gouda and prosciutto version of a bread I found on their website.   I loved how easy and quickly the bread dough came together with my only utensil being a wooden spoon to mix the dough.  (No Kitchen Aid stand mixer required).  Loving the texture and flavor of the bread I decided to experiment with other fillings.  After trying several options, roasted red peppers, with their sweet but slightly smoky flavor, is my favorite. The bread is great warm on its own or makes a great accompaniment for a hearty soup.

The recipe produces two good sized loafs.  Because the dough can be refrigerated, you can save half of the dough for a later use. Simply cover tightly and refrigerate for up to four days until ready to use.  If you do this you can have a mid-week loaf of fresh bread without the work.

ROASTED RED PEPPER BREAD
2 tablespoons granulated yeast
3 cups lukewarm water
5 1/2 cups bread flour, plus more for dusting
1 1/2 tablespoons kosher salt
2 large red bell peppers
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon yellow cornmeal
  • Add the yeast to a large ceramic bowl.  Pour in the warm water and stir to combine with a wooden spoon.  Add the flour and salt.
  • Mix with the wooden spoon until the flour and salt are fully wet.
  • Cover the bowl with plastic wrap and set aside in a warm place to rise for at least 3 hours.  After 3 hours place the dough in the refrigerator overnight.
  • To roast the peppers:  Preheat a grill to high and place the peppers directly on the grill.  Rotate them as they char until all of their surfaces are blackened.  Remove from the heat and allow to cool.  When they are cool enough to handle, slice them open, remove the seeds, and cut into thin strips.
  • When ready to bake the bread, place a metal baking pan on the bottom rack of the oven.  Fill it with water.
  • Preheat the oven to 450 degrees.
  • Meanwhile, butter the bottom of an 11 x 17 inch baking tray and sprinkle the cornmeal over the butter to prevent the break from sticking.
  • Divide the dough into two even loaves, shaping each into a ball then flattening with your hands to form discs.
  • Brush each dish with the olive oil then evenly sprinkle the roasted peppers over the flat surface of each piece of dough.
  • Bring the sides of each disc together enveloping the peppers into the center of the ball.  Pinch the edges together to form a seam and prevent the peppers from escaping their envelope.
  • Place on the baking tray, seam side down, several inches apart.  Sprinkle the dough generously with flour.
  • Let rest on the baking tray for 30 minutes.  Right before placing in the oven, score the top of the
  • bread with an “x” or other decorative mark, cutting right through the dough.9)  Bake for 30 minutes.  Remove from the oven and let cool 15 minutes before slicing.
Yields 2 loaves
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