Red Pepper, Thyme and Paprika Bread

Sackville's Note:

A savoury and colourful loaf.

• Total Time: 3 hrs 30 mins
• Prep Time: 3 hrs
• Cook Time: 30 mins

Ingredients:

Yield: 1 loaf

• 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:

1. In a bowl, sprinkle the yeast on the water and whisk.
2. Add 200g of the flour and stir until smooth.
3. Cover with oiled clingfilm and leave in a warm place for about an hour.
4. Mix the rest of the flour with the salt.
5. Roughly chop the thyme and mix with the pepper and paprika.
6. After an hour the yeast mix will have expanded rapidly with bubbles all over the surface.
7. Now, add the flour/salt mixture and the oil, adding water if necessary, until you have a sticky dough.
8. Turn onto a floured surface and knead for a minute or so.
9. 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.
10. 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.
11. This could take up to an hour and a half.
12. Preheat the oven to 210 degres C.
13. Once risen, do not knock back the dough.
14. Instead, carefully turn it on to a floured surface and shape into a rectangle about 2.
15. 5cm high, then lift on to a greased oven tray and leave for 15-20 minutes to rise again.
16. Bake at the top of the oven for 25 minutes, until crisp and golden.
17. It's ready when it's light to lift and sounds hollow when tapped on the base.
18. Cool on a wire rack.

Reviews

[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!