Nut-Free Homemade Bread with Red Pepper Spread
Experience the irresistible charm of our Nut-Free Homemade Bread with Red Pepper Spread—a recipe that combines the simple pleasures of freshly baked bread with the bold, smoky flavors of a vibrant roasted red pepper spread. This recipe is perfect for those who love wholesome, allergen-conscious baking, as it is completely free of nuts yet packed with flavor. The bread itself is soft and airy, with a golden crust that’s just begging to be torn apart, while the spread, made from oven-roasted red peppers, garlic, and a splash of red wine vinegar, lends a tangy, smoky touch that elevates every bite. Whether you're serving it as an appetizer, using it for hearty sandwiches, or simply enjoying it as a snack, this homemade bread and spread duo is versatile, delicious, and sure to please. With a straightforward process and easy-to-find ingredients, this recipe is an everyday indulgence that feels extra special.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 8 grams Salt
- 15 grams Granulated sugar
- 320 milliliters Warm water
- 30 milliliters Olive oil
- 3 large Red bell peppers
- 3 units Garlic cloves
- 15 milliliters Red wine vinegar
- 30 milliliters Olive oil (for spread)
- 5 grams Salt (for spread)
- 1 pinch Black pepper
Instructions
Start by making the bread dough. In a large bowl, mix the all-purpose flour, instant yeast, salt, and sugar together.
Add the warm water and olive oil to the dry ingredients. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic.
Place the kneaded dough into a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place until it has doubled in size, about 1 hour.
While the dough is rising, prepare the red pepper spread. Preheat your oven to 200°C (392°F).
Wash and dry the red bell peppers. Place them on a baking sheet and roast in the oven for 25-30 minutes, turning occasionally, until the skins are charred and the peppers are soft.
Remove the peppers from the oven and place them in a heatproof bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes, making them easier to peel.
Peel the peppers, remove the seeds, and place the flesh into a food processor.
Add the garlic cloves, red wine vinegar, olive oil, salt, and black pepper to the food processor with the peeled peppers. Blend until smooth and adjust seasoning as needed.
Once the dough has risen, preheat the oven to 180°C (356°F).
Punch the dough down and shape it into a loaf. Place the loaf onto a parchment-lined baking tray.
Cover the shaped dough with a cloth and let it rise for an additional 20 minutes.
Bake the loaf in the preheated oven for 35-40 minutes, or until golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack.
Serve the homemade bread with the red pepper spread on the side. Enjoy as a snack, or use it to make sandwiches or as part of a meal.
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5114 mg | 222% | |
| Total Carbohydrate | 436.9 g | 159% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 35.8 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 1878 mg | 40% | |
*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.
