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