Recipe by Sackville
A savoury and colourful loaf.
Top Review by duonyte
This tasted delicious, but I had a lot of trouble incorporating the red peppers into the bread - I was really fighting the dough on the board. They wanted to bunch together. I shaped as directed, and you end up with a large, flat loaf. There were some areas where the red peppers "congregated". I think it's a bread to eat up pretty fast, as the peppers stay moist. Also, the bread stuck to the sheet, even though it was well oiled. A little hard to make sandwiches from it - I think I would use this next time as an accompaniment to soup or stew. Also, I am going to try sprinkling a little flour on the peppers, to see if that helps them incorporate a little more easily into the dough. Ate half the loaf before I knew it!
- 1 (7 g) packet dried yeast
- 250 ml water
- 650 g strong white bread flour
- 25 g salt
- 5 sprigs thyme, woody stalks removed
- 1 large red pepper, roasted,peeled,desseeded and roughly chopped
- 1 teaspoon paprika
- 100 ml olive oil, plus a bit extra
Directions See How It's Made
- In a bowl, sprinkle the yeast on the water and whisk.
- Add 200g of the flour and stir until smooth.
- Cover with oiled clingfilm and leave in a warm place for about an hour.
- Mix the rest of the flour with the salt.
- Roughly chop the thyme and mix with the pepper and paprika.
- After an hour the yeast mix will have expanded rapidly with bubbles all over the surface.
- Now, add the flour/salt mixture and the oil, adding water if necessary, until you have a sticky dough.
- Turn onto a floured surface and knead for a minute or so.
- Flatten out the dough a bit, scatter the pepper mix over the top, fold the dough in half and knead until the flavourings are distributed throughout.
- Shape into a ball and place in a warm oiled bowl, covered with oiled clingfilm and leave in a warm place to double in size.
- This could take up to an hour and a half.
- Preheat the oven to 210 degres C.
- Once risen, do not knock back the dough.
- Instead, carefully turn it on to a floured surface and shape into a rectangle about 2.
- 5cm high, then lift on to a greased oven tray and leave for 15-20 minutes to rise again.
- Bake at the top of the oven for 25 minutes, until crisp and golden.
- It's ready when it's light to lift and sounds hollow when tapped on the base.
- Cool on a wire rack.