Roasted Red Pepper Bread Recipe

If you’re anything like me, you know there’s something magical about homemade bread that just can’t be beat. That’s why I’m so excited to share this Roasted Red Pepper Bread Recipe with you — it’s a beautiful loaf bursting with flavor and color, thanks to those sweet roasted red peppers. Whether you’re a seasoned baker or just looking for a way to impress at your next dinner, this recipe is fan-freaking-tastic and surprisingly easy to pull off.

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Ingredients You’ll Need

All the ingredients work together beautifully, bringing softness, flavor, and just the right kick of garlic and chives. I always recommend fresh chives if you can get them—they add a bright note that really balances the roasted pepper.

• All purpose flour: The base that makes the bread light yet chewy; I typically use unbleached for better texture.
• Dry yeast: Make sure it’s fresh for a good rise; I proof mine first if I’m unsure.
• Lukewarm water: Perfect temperature wakes up the yeast without killing it.
• Olive oil: Adds richness and keeps the crumb tender; plus a bit more for greasing the bowl prevents sticking.
• Roasted red pepper (jarred): Make sure to chop it finely; it’ll blend into the dough and color it wonderfully.
• Fresh chives: I love their mild onion flavor, chopping them small so every bite has a hint of freshness.
• Granulated garlic powder: This layers in that gentle garlic flavor without overpowering.
• Salt: Essential for flavor balance and yeast control.

Variations

I love making this roasted red pepper bread recipe my own by switching up the herbs or adding a touch of spice. You can definitely make it your own, so don’t hesitate to experiment!

• Add Fresh Basil: One time I tossed in chopped fresh basil instead of chives—deliciously fragrant and perfect for a summer loaf.
• Try Red Pepper Flakes: If you want a little heat kick, sprinkle in some red pepper flakes; my family loves the subtle spice.
• Go Gluten-Free: I haven’t tried this one yet, but subbing a gluten-free flour mix could work with a bit of tweaking on hydration.
• Include Sun-Dried Tomatoes: For an extra umami boost, I once mixed in sun-dried tomatoes with the roasted peppers—sheer joy!

How to Make Roasted Red Pepper Bread Recipe

Step 1: Mix and Rest Your Ingredients

Start by combining all ingredients—except the extra oil to grease your bowl—in the mixing bowl. I find using a stand mixer with a rubber spatula to initially mix everything saves time and keeps things tidy, but a big bowl and spoon works just fine too. Let the mixture sit for 10 to 15 minutes; this little rest lets the flour hydrate and the yeast get cozy, especially helpful if it’s a little cool in your kitchen.

Step 2: Knead Your Dough

Switch to your dough hook attachment and mix for around 5 minutes. Keep an eye on the texture—if the dough clings to the bowl sides, add flour tablespoon by tablespoon until it pulls away cleanly. Expect the red peppers to break down and tint the dough a lovely warm shade; this is part of the charm, so don’t worry! If you’re feeling old-school, kneading by hand works just as well—just be prepared for some delicious arm exercise!

Step 3: First Rise

Transfer the dough to a well-oiled bowl, turning it so all sides get greased; this helps prevent drying out. Cover with a clean kitchen towel and set it aside in a warm, draft-free spot for one hour. You’ll see it puff up beautifully—that’s the yeast working its magic.

Step 4: Shape and Second Rise

After the dough has doubled, punch it down gently to release air, then shape it into a loaf. Place it on a parchment-lined baking sheet and loosely cover it to rise another hour. This second rise is key for a soft crumb and a nice loaf shape.

Step 5: Bake to Perfection

Preheat your oven to 400°F (around 200°C). Just before baking, sprinkle a little flour on top of the loaf and score it three times with a serrated knife or a blade if you have one. These cuts help the bread expand evenly and look professional. Bake on the middle rack for 30 minutes. When it’s done, the crust will be golden and firm. Let the bread cool for at least a bit before slicing to avoid gummy texture.

How to Serve Roasted Red Pepper Bread Recipe

Garnishes

I’m a simple girl when it comes to garnishes—I love a gentle brush of good olive oil and a sprinkle of flaky sea salt or fresh herbs right on warm slices. Sometimes, I spread a swipe of cream cheese or a drizzle of herb butter; that combo with the roasted pepper flavor? Out of this world.

Side Dishes

My go-to pairing is a bowl of tomato basil soup or a warm bowl of homemade chili. The bread’s richness and flavor hold up beautifully with a saucy, savory side. It also makes killer sandwiches—try it with roasted turkey and avocado or mozzarella and pesto for something fresh.

Creative Ways to Present

For special occasions, I sometimes slice the bread thick, toast it lightly, and top with whipped goat cheese, roasted pepper strips, and a drizzle of balsamic glaze. It always wows guests and looks stunning on the table. Also, turning it into mini sliders filled with grilled veggies and cheeses makes the perfect party appetizer.

Make Ahead and Storage

Storing Leftovers

I store leftover slices in an airtight container or a resealable bag at room temperature for up to 2 days. If I want to keep it longer, I pop the bread in the fridge wrapped tightly. Just be aware it loses some softness in the fridge, so I always toast before eating.

Freezing

Freezing works like a charm! I slice the loaf first, wrap slices individually in plastic wrap, then tuck them all in a freezer-safe bag. That way, I can grab just a few slices to defrost overnight or toast straight from frozen—super handy on busy mornings.

Reheating

My favorite way to reheat leftover roasted red pepper bread is popping slices in a toaster or under the broiler for a minute or two. It refreshes the crust’s crispness and warms the crumb without drying it out. You can also warm it wrapped in foil at 350°F for 10 minutes if you’re reheating a whole loaf.

FAQs

Final Thoughts

This roasted red pepper bread recipe quickly became a favorite in my house, partly because it’s so straightforward but mostly because it tastes fantastic every time. I love sharing it with friends who appreciate a loaf that looks stunning and tastes like it took hours—without the fuss. So, grab your ingredients, give it a go, and prepare for some serious bread envy at your table!

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