Pepper Bread Recipes

ROASTED RED PEPPER BREAD

Steps:

• 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., 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., 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., 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.

PEPPER BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a tube pan.
• Stir together 3 cups of flour, the sugar, pepper, yeast, and salt together in a large bowl.
• Heat water and margarine to 130 degrees F (54 degrees C) in a saucepan over low heat. Pour the hot water-margarine mixture into the flour; quickly stir a few strokes to combine. Stir in 1 egg, beat the mixture to form a loose batter, and stir in 1 1/2 cups of flour. Knead the dough on a floured work surface until smooth and elastic, about 4 minutes.
• Divide the dough into 12 equal-sized pieces, form them into rolls, and place them into the bottom of the prepared pan. Set the pan into a sink of hot water (about 115 degrees F/46 degrees C) until the rolls have doubled in size, about 15 minutes. Beat egg yolk with 1 tablespoon of water until thoroughly combined; brush the dough with the beaten egg yolk mixture.
• Bake in the preheated oven until golden brown, about 25 minutes.

SWEET RED PEPPER BREAD

Steps:

• Chop one of the onions. In a covered frying pan, cook the onion and garlic in 2 tablespoons olive oil over low heat until very tender. Chop one of the red peppers and add to the pan. Continue cooking until the pepper is fork- tender and limp. Puree the onion-pepper mixture in a blender or food processor and set aside.
• Cut another pepper into fine dice. In a large bowl, dissolve the yeast in warm water. Add sugar, salt, cayenne, saffron, several grinds of fresh pepper, onion-pepper puree and diced raw pepper.
• Stir in 3 cups flour, or enough to form a soft dough that can be turned out onto a floured surface. Knead for 10 minutes, adding flour until the dough is firm. Place in a oiled bowl, cover with a towel and let rise in a warm spot for 1 hour.
• While the bread rises, cut the remaining onion into slices 1/2-inch thick. Separate the rings and cook them in the remaining 2 tablespoons of olive oil over low heat until almost tender. Cut the remaining red pepper into strips. Add to the onion and cook until tender. Let cool.
• Take the dough from the bowl and shape it into a flat round on an oiled baking sheet. Press or roll the dough out to a circle about 10 inches in diameter. Press down on the center of the dough slightly and make a 9-inch central portion indented just a bit to receive the topping.
• Mix the egg and oregano into the cooked vegetables. Spread the mixture over the indented portion of the bread, arranging the pepper artistically in the process. Sprinkle with salt and grind on a bit of pepper. Let the bread rise for 30 minutes.
• Heat oven to 350 degrees. Bake until bread sounds hollow when tapped on the bottom, about 45 to 50 minutes. Cool on a wire rack.

CRACKED PEPPER BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

CRACKED BLACK PEPPER BREAD

Steps:

• In a small saucepan, combine the milk, butter, sugar, and pepper. Place over medium-high heat and bring to about 110 degrees F. Remove from the heat and sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
• Meanwhile, in a large bowl, whisk together the flour and salt.
• Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot, until puffed and doubled in size, about 2 hours.
• Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten it into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping sides to seal and make a seam. Place it seam side-down in a buttered 9 by 5-inch loaf pan, cover with a kitchen towel, and return to the warmest part of the kitchen until the dough has risen about 1 1/2 inches over the top of the pan, about 1 1/2 to 2 hours.
• Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
• Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles on the bottom and top, and a thermometer inserted in the center reads 200 degrees F., about 15 minutes.
• Transfer the bread loaf to a cooling rack and let cool for 2 hours before using.

PEPPER JACK CHEESE QUICK BREAD

Steps:

• Heat oven to 350°. Lightly grease bottom only of loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with shortening or spray bottom with cooking spray.
• Stir together flour, cheese, sugar, baking powder, baking soda and salt in medium bowl. Stir in remaining ingredients just until moistened (batter will be lumpy). Spread in pan.
• Bake 35 to 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; run knife around edges of pan to loosen. Remove from pan to wire rack. Cool 30 minutes before slicing.

PEPPER CHEESE BREAD

Steps:

• Grease two 1-lb. coffee cans.
• In large mixer bowl, dissolve yeast in hot water.
• Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream and egg.
• Blend 1/2 minute on low speed, scraping bowl constantly. Beat on high speed for 2 minutes scraping bowl occasionally.
• Stir in remaining flour, the cheese and pepper thoroughly.
• Divide batter between cans. Let rise in warm place 50 minutes. (Batter will rise slightly but will not double).
• Heat oven to 350°F.
• Bake for 40 minutes or until golden brown. Immediately remove from cans. Cool slightly before slicing.
• *If using self-rising flour, omit salt and soda.

PEPPER, ROSEMARY, AND CHEESE BREAD

Steps:

• In a large bowl proof the yeast in 1 1/3 cups warm water for 5 minutes, or until the mixture is foamy. Stir in 3 1/2 cups of the flour, the salt, the rosemary, the pepper, the oil, the cheeses, and the bell peppers and stir the mixture until it is combined well. Knead the dough on a floured surface, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking, for 8 to 10 minutes, or until it is smooth and elastic, transfer it to a lightly oiled bowl, turning it to coat it with the oil, and let it rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Punch down the dough, halve it, and shape each piece into a loaf, about 14 inches long. Transfer the loaves to a lightly oiled baking sheet and let them rise, covered with a kitchen towel, for 45 minutes, or until they are almost double in bulk. Bake the loaves in the middle of a preheated 450°F. oven for 30 to 35 minutes, or until they are golden, transfer them to a rack, and let them cool.
• To roast peppers:
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)

PEPPERONI BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
• Bake in preheated oven for 40 minutes, or until golden.