Baking| Roasted Pepper, Garlic Scapes & Cheddar Bread …. SRC!
“…the best poet is the man who delivers our daily bread: the local baker….”
Pablo Neruda
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.
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
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.
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Also find me on The Rabid Baker, The Times of India
33 Comments
Simone
Mixed up instructions or not it still looks gorgeous!! Lovely and rustic…
Lisa @ Sweet as Sugar Cookies
That bread sounds so artisan and gourmet. I would devour it in an instant.
Rosa
What a gorgeous bread! Nice flavors – my favorite.
Cheers,
Rosa
Suma
Garlic, herbs, cheese and roasted bell peppers – what lovely flavors in a yeast bread! And with that soup, double delicious!
indugetscooking
What a nice looking bread!
al3ab
Hurrah, that
Sarah, Maison Cupcake
I love savoury breads, this looks brilliant, kind of like focaccia (which I’ve never made). Hungry for lunch now!
Snippets of Thyme (Sarah)
Beautiful photos and the bread looks like it could be a meal on its own.
Nandita
The bread looks very rustic Deeba. I loved the presentation as well 🙂
Helene
There is always something beautiful baking in your kitchen. Have a good day!
Tamara
What a great bread, loving flavors in it!
Barb @ Mom's Fridge
That looks really good! When you make the dough in the bread machine, it does rise. I just punch it down and then roll it out.
Great minds think alike–over the weekend I made a “non-pepperoni” bread with some sauteed onions and peppers and mozzarella cheese. It was a HUGE hit. I want to try this bread your way; it looks fabulous with the peppers and cheese all throughout the bread.
I’m glad you enjoyed the recipe and thanks for the great way to modify it!
Barbara @ Barbara Bakes
What a great combination of flavors. It looks delicious!
Camilla
Gorgeous! Thanks for sharing with the SRC. Great pick.
Isabelle @ Crumb
What a beautiful loaf… I think you could have just pretended that you purposely made it so rustic, and I wouldn’t have known any better. 🙂
PS – I’ve never seen a garlic scape with the bulb still attached… it’s so pretty! The scapes we can buy over here are just a thick curly stem with a pointy tip, since they cut them off in the spring to force the garlic to focus its energies on the bulb.
Amber | Bluebonnets & Brownies
This bread literally has all my husband’s favorite foods in it. I am going to have to make it!
chinmayie @ love food eat
This looks fabulous. I should make this with Indian flavors and some chili for my husband 😉 Not soup season here in Bangalore as it’s already hot but will make it in Monsoon for sure 🙂
Renata
How wonderful, Deeba! I love the combination bread-red bell peppers! So much fun the SRC, I’m tempted to join in!
Lora
I love this recipe. Mouth. Watering..
Nisha
Oh that looks good Deeba. I wish I’d made such & variety of breads during winters!
And I’m surprised how the ‘garlic scapes with greens’ look like scallions (spring onions) – to think of it, it’s onion & garlic at the same time?! Hehe! 😀
Kiran @ KiranTarun.com
I love home made breads and soups. It’s all looking too delish for me at 1am here in Florida. My stomach is actually growling 😀
Jamie
Deeba, you know I am a huge fan of baking bread at home and yours are each better than the last. Always perfect and always filled with a surprising and tasty blend of ingredients. I must try this recipe – love the cheddar, scapes and roasted red peppers – how perfect!
Maureen
What gorgeous bread. I’m hungry already.
Jeanne @ CookSister!
Oh I am loving this bread – all my favourite flavours! Might try it with Peppadews… thank you!
good parenting skills
Thanks for the guide. I will share this post to my wife.
Michael
Smita
Nice! One day when I am courageous enough to use yeast, I will try this bread! I know my husband will have the whole loaf 😀
2sisters2cities
This recipe looks fantastic! I am actually hosting a garlic scapes linky party at 2 Sisters Cities as part of our Fresh Produce Tuesday series. I would love if you submitted this recipe!
-m
Mansi Singh
Hi Deeba. Recipe sounds really yummy. Will try it over the weekend. Recipe asks for Gluten. Is there a specific brand you use or where in Gurgaon would it be available ? Any leads would be greatly appreciated.
Thanks
Mansi
Deeba @ PAB
Hey Mansi. The gluten I used came from Bakers Mart, an online store in Bangalore. Hope this helps.