Recipe by Kitzy
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.
Top Review by Brooke the Cook in WI
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.
- 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
Directions See How It's Made
- 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.