Homemade Bread with Red Pepper Spread
Warm, golden loaves of homemade bread meet the smoky, vibrant flavors of a velvety red pepper spread in this irresistible recipe for Homemade Bread with Red Pepper Spread. Perfectly soft and airy on the inside with a crisp crust, the bread is crafted from simple pantry staples like all-purpose flour, yeast, and olive oil. The star of the dish, the red pepper spread, is a soulful blend of roasted red bell peppers, garlic, paprika, and fresh basil, delivering a zesty punch with every bite. Whether served as an appetizer, a comforting snack, or a flavorful side, this recipe is a deliciously wholesome choice for any occasion. It’s easy to prepare, packed with Mediterranean-inspired flavors, and ideal for sharing with loved ones. Experience the joy of freshly baked bread paired with a spread that’s as delightful as it is colorful!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams active dry yeast
- 10 grams sugar
- 10 grams salt
- 300 milliliters warm water
- 30 milliliters olive oil
- 3 medium red bell peppers
- 2 units garlic cloves
- 15 milliliters lemon juice
- 5 grams paprika
- 2 grams black pepper
- 10 grams fresh basil leaves
- 3 grams salt
Instructions
In a large mixing bowl, combine 500 grams of all-purpose flour, 7 grams of active dry yeast, and 10 grams of sugar.
Dissolve 10 grams of salt in 300 milliliters of warm water, then pour the water into the flour mixture.
Add 30 milliliters of olive oil to the mixture and knead until a smooth dough forms, about 10 minutes.
Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, approximately 1 hour.
Preheat the oven to 220°C (430°F) and line a baking tray with parchment paper.
Punch down the dough, shape it into a loaf, and place it on the prepared baking tray. Let it rise for another 20 minutes.
Bake the bread for 20-25 minutes or until golden brown. Remove from the oven and let cool on a wire rack.
To make the red pepper spread, preheat the oven broiler.
Place 3 medium red bell peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered, about 15 minutes.
Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel off the skin, and remove the seeds and stems.
In a food processor, combine the roasted peppers, 2 garlic cloves, 15 milliliters of lemon juice, 5 grams of paprika, 2 grams of black pepper, and 3 grams of salt.
Pulse until smooth, then add 10 grams of fresh basil leaves and pulse a few times to combine.
Serve slices of the warm bread with the red pepper spread on the side for dipping or spreading.
Nutrition Facts
Calories |
2283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5143 mg | 224% | |
| Total Carbohydrate | 422.6 g | 154% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 24.6 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 1649 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
