Prep 20 mins
Cook 40 mins
I know that sun-dried tomatoes and roasted peppers aren't very Irish (at all!)but they go really well in this tasty bread. Try toasting and spreading with chutney or soft cheese.
- 1⁄2 a green bell pepper
- 450 g plain white flour
- 3 teaspoons bicarbonate of soda
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 2 teaspoons dried herbes de provence
- 55 g butter, diced
- 55 g sun-dried tomatoes, finely chopped
- 300 ml buttermilk
- Cut the bell pepper in half and roast at 200C for about 20 minutes. Then chop it into small pieces and set aside.
- Preheat the oven to 200C/400F/gas mark 6. Grease a bread tin and set aside.
- Mix the flour, bicarbonate of soda, salt, black pepper and herbs in a bowl. Lightly rub in the butter.
- Stir in the chopped tomatoes and green pepper then make a well in the centre and add enough buttermilk to form a soft dough.
- Turn the dough out onto a lightly floured surface and knead for a couple of minutes, then place in the bread tin.
- Bake for 40 minutes, then transfer to a wire rack and leave to cool.
I followed the instructions without making any substitutions and it went together very well. I only needed about 3/4 cup of buttermilk - the green pepper seemed pretty wet so that may be the reason. I didn't use a baking pan; I shaped the dough into a log instead and placed it on a cookie sheet. It took the entire 40 minutes to cook through, but started to get very brown after 20 minutes. I covered the loaf with foil to prevent it from burning. The finished product was very pretty, the tomatoes turned the bread a pleasant orange color which nicely contrasted with the green peppers. My DH and DS enjoyed the bread; I thought that 1 teaspoon of fresh ground black pepper is too much.