Best Red Pepper Thyme And Paprika Bread Recipes

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ROASTED RED PEPPER BREAD



Roasted Red Pepper Bread image

These savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 11

1-1/2 cups roasted sweet red peppers, drained
1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1-1/4 cups grated Parmesan cheese, divided
1/3 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
1-1/4 teaspoons salt
3-1/4 to 3-3/4 cups all-purpose flour
1 large egg
1 tablespoon water
1-1/2 teaspoons coarsely ground pepper

Steps:

  • Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 99 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 254mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

THYME ROASTED SWEET POTATOES



Thyme Roasted Sweet Potatoes image

Sweet potatoes at their easiest! The potatoes slices need to be in single layer against the pan, not on top of one another. Great for a dinner party! Herbes de Provence with thyme or rosemary sprigs can be used instead of just thyme leaves. Serve warm or at room temperature with sprigs for garnish.

Provided by hhsandy

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 4

Number Of Ingredients 6

4 sweet potatoes, peeled and cut into 1 1/2-inch thick rounds
⅓ cup fresh thyme leaves
3 tablespoons olive oil
4 large garlic cloves, minced
½ teaspoon kosher salt
½ teaspoon red pepper flakes

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine sweet potatoes, thyme, olive oil, garlic, salt, and red pepper flakes in a bowl until evenly coated. Arrange coated sweet potato slices in a single layer on a rimmed baking sheet or 9x13-inch baking dish.
  • Place baking sheet on the top rack of preheated oven; roast until sweet potatoes are tender and slightly browned, about 40 minutes.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 48.3 g, Fat 10.4 g, Fiber 7.5 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 366.3 mg, Sugar 9.6 g

RED PEPPER, THYME AND PAPRIKA BREAD



Red Pepper, Thyme and Paprika Bread image

Make and share this Red Pepper, Thyme and Paprika Bread recipe from Food.com.

Provided by Sackville

Categories     Yeast Breads

Time 3h30m

Yield 1 loaf

Number Of Ingredients 8

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

Steps:

  • 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.

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