Roasted Red Pepper Bread

Ingredients

3/4 cup roasted red bell peppers, drained (these come in a jar)

1-1/8 tsp. active dry yeast

1 Tbsp. warm water (110° - 115°)

1/2 cup grated or finely shredded Parmesan cheese (for dough)

2-2/3 Tbsp. warm 2% milk (110° - 115°)

1 Tbsp. butter, softened

5/8 tsp. salt (rounded half-teaspoon)

1-1/2 to 1-7/8 cups all-purpose flour

1 egg

1 Tbsp. water

3/4 tsp. coarsely ground pepper

2 Tbsp. finely grated Parmesan cheese (for topping)

Yield: 1 loaf

Instructions

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, 1/2 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. It should feel slightly sticky but not so much that you have lots of dough clinging to your hands.

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 with a towel and let rise in a warm place until doubled, about 1 hour. 

3. Punch dough down. Turn onto a lightly floured surface and divide dough into 3 equal pieces. Shape each into an 18-in. rope. Place the 3 ropes on a greased baking sheet* and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 1 hour. 

4. In a small bowl, combine egg and water; brush over braid. Sprinkle with pepper and 2 Tablespoons cheese. 

*See alternate Dutch Oven instructions.

Oven

Bake at 350° for 18-22 minutes or until golden brown. 

Dutch Oven

After braiding the bread, place on parchment paper. If you have a rack, place the parchment paper on the rack (if not, just use parchment paper), and then place the rack on a cookie sheet. Let rise. About 20 minutes before your bread is done rising, start your briquets. Once the coals are done, place approximately 10 coals on the bottom and 18 coals on top and let the Dutch oven preheat for about 10 minutes. The number of coals and/or time to preheat may need to be adjusted according to your particular oven and the weather and temperature. When the oven is done heating, place the rack with the bread inside the oven and cover. Try not to remove the lid as this will release heat. After about 20-25 minutes, check your bread. Mine was done after 26 minutes. Let the bread cool completely (preferably on a rack of some kind) before cutting/serving, as this will prevent doughiness.