Description
This roasted red pepper bread is a flavorful and aromatic loaf featuring the sweetness of roasted red peppers, enhanced with garlic powder and fresh chives. The dough is kneaded and left to rise twice before baking, resulting in a soft, moist bread with a beautiful reddish hue and a slightly garlicky, herby flavor—perfect for sandwiches, toasts, or as a savory accompaniment to soups and salads.
Ingredients
Scale
Dry Ingredients
- 2¾ cups (410 grams) all-purpose flour
- 1½ tsp dry yeast
- 1½ tsp granulated garlic powder
- ½ tsp salt
Wet Ingredients
- 1 cup (250 mL) lukewarm water
- 2 tsp olive oil (plus more for greasing bowl)
- ½ cup roasted red pepper, chopped (jarred)
- 2 tbsp chopped fresh chives
Instructions
- Combine Ingredients: In the mixing bowl of your stand mixer (or a large mixing bowl if using a hand-held mixer), combine all ingredients except the extra olive oil for greasing. Use a rubber spatula to mix everything well until combined.
- Rest the Dough: Allow the mixture to sit at room temperature for 10-15 minutes to let the yeast activate.
- Knead the Dough: Attach the dough hook to your stand mixer or hand-held mixer and knead the dough for approximately 5 minutes. If the dough sticks to the bowl edges, add flour one tablespoon at a time until it becomes smooth. Expect the dough to take on a reddish color from the breaking down of roasted peppers, which is normal. You may also knead by hand if preferred.
- First Rise: Transfer the kneaded dough to a well-oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for 1 hour, or until doubled in size.
- Shape the Loaf: Punch down the risen dough to release air, shape it into a loaf, and place it on a parchment-lined baking sheet.
- Second Rise: Loosely cover the shaped dough and let it rise again in a warm spot for an additional hour until puffed.
- Preheat Oven: Preheat your oven to 400°F (200°C) while the dough is undergoing its second rise.
- Score the Bread: Lightly sprinkle flour on top of the loaf and gently score the dough three times using a serrated knife or a blade to allow expansion during baking.
- Bake: Place the loaf on the middle rack and bake for 30 minutes until the crust is golden and the bread sounds hollow when tapped.
- Cool and Serve: Remove from the oven and allow the bread to cool slightly or completely on a wire rack before slicing and serving. Enjoy!
Notes
- This bread features the vibrant flavor of roasted red peppers combined with garlic and fresh chives for a deliciously savory loaf.
- Mixing the dough with roasted peppers will naturally color the dough, which is part of the bread’s unique charm.
- Ensure your water is lukewarm to properly activate the yeast without killing it.
- For a crisper crust, bake the bread on the middle rack and consider placing a pan of water in the oven to create steam if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 116 kcal
- Sugar: 1 g
- Sodium: 178 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
