Receta Baking| Roasted Pepper, Garlic Scapes & Cheddar Bread …. SRC!
Recipe: Roasted Pepper, Garlic Scapes & Cheddar Bread
Summary: A quick delicious bread that you can adapt to filling of your choice. Adapted from SFO Mom
Prep Time: 15 minutes
Total Time: 50 minutes {plus rising/resting time}
Ingredients:
Dough
- 1 cup water
- 1 1/2 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
- 3 cups plain flour
- 2 tbsp gluten
- 2 1/2 tsp yeast
- 1 tbsp pickled peppers, chopped fine {optional}
- 1 tbsp dried herbs {optional}
- 3-4 cloves garlic, chopped fine {optional}
- Filling
- 200gm cheddar, grated
- 2 roasted red bell peppers, chopped
- 2-3 garlic scapes with greens, finely chopped
- Freshly ground pepper
Olive Oil and sea salt for the top.
Method:
Use the dough cycle of the bread machine, and put in the ingredients in the order recommended by the manufacturer. {Thermomix: Place all dough ingredients in TM bowl, mix on Speed 4 for 5 seconds. Knead on lid closed position for 2 minutes}.
Remove dough; cover and let it rest 10 minutes. Then roll it out on a floured surface into a large rectangle.
Sprinkle with garlic scapes, roasted peppers and cheddar. Grind pepper over the filling if you like. Leave 1/2 inch margin all around. Don’t leave the topping on the dough too long as the peppers are quite moist.
Roll tightly like a jelly roll. Pinch the seam closed, and the ends as well. Place on a foil-covered baking sheet. {The foil is important in case the bread springs a leak.} Cut a few slashes in the top.
Preheat oven to 180C.
Cover and let the bread rise 30 to 45 minutes.
Bake 35 minutes till golden brown. Brush with olive oil and sprinkle sea salt over the top the minute it comes out.
Allow to cool for 15 minutes before slicing.