BAKING,  BREADS,  VEGETARIAN

Baking| Roasted Pepper, Garlic Scapes & Cheddar Bread …. SRC!

2012/03/06 / 33 Comments

“…the best poet is the man who delivers our daily bread: the local baker….”
Pablo Neruda

Roasted Pepper, Garlic Scapes & Cheddar Bread
It was the SRC time of the month yesterday, and I’m sorry I got the dates mixed up. Just shows that old age has crept in and I had the 6th in my mind and the post scheduled for today. That said, I made this beautiful bread from Barbs delicious blog a few weeks ago! My take on her recipe on Moms Fridge resulted in a Roasted Pepper, Garlic Scapes & Cheddar Bread which was fabulous!
Roasted Peppers, Garlic Scapes & Cheddar BreadIt was as simple as Barb said it was going to be. Make the dough in your bread machine {if you haven’t bought one yet then I would recommend zojirushi bread machines}, then fill, roll, rise and bake! I made the dough in a jiffy in the Thermomix {it’s magical for dough making I have to say}, and in my normal tearing routine mixed up the instructions. I let the dough rise first and then attempted to stuff it, which might explain why my roll isn’t as neat at Barbs, and quite rustic to look at.
Garlic Scapes & Roasted PeppersSince the dough rose first, and the red bell peppers were freshly char-grilled {more liquid component}, my dough tore in a few places which meant I had to almost fold it over several times to keep the stuffing in safe. In the end, the Roasted Pepper, Garlic Scapes & Cheddar Bread looked more like one of my favourite breads, the French Fougasse, which I make quite often.
Roasted Peppers, Garlic Scapes & Cheddar BreadDo check out Barbs post to see how it should actually look. The bread however was delicious and I served it with a mushroom potato soup and a green salad. Yummy meal and the bread went FAST!
Roasted Peppers, Garlic Scapes & Cheddar BreadThank you Barb was this beautiful recipe, and I do apologise for the late post.

The Secret Recipe Club, the brainchild of Amanda of Amanda’s Cookin’. The idea behind the club – Each month you are “assigned” a participating food blogger to make a recipe from. SRC logo 440

It’s a secret, so don’t tell them you are making something from their blog! Click here if you’d like to join!!

 

 [print_this]Recipe: Roasted Pepper, Garlic Scapes & Cheddar Bread your picture

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:

  1. 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}. 
  2. Remove dough; cover and let it rest 10 minutes. Then roll it out on a floured surface into a large rectangle.
  3. 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. 
  4. 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.
  5. Preheat oven to 180C.
  6. Cover and let the bread rise 30 to 45 minutes.
  7. Bake 35 minutes till golden brown. Brush with olive oil and sprinkle sea salt over the top the minute it comes out.
  8. Allow to cool for 15 minutes before slicing.

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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