Red Pepper Thyme and Paprika Bread
Elevate your bread-baking game with this irresistible Red Pepper Thyme and Paprika Bread! Featuring the smoky warmth of paprika, the earthy freshness of thyme, and pockets of sweet red bell pepper, this artisan-style loaf is as visually stunning as it is delicious. Made with simple ingredients like bread flour, olive oil, and a touch of sugar, this recipe strikes the perfect balance between rustic charm and bold, vibrant flavors. The soft, springy crumb pairs beautifully with a golden, aromatic crust, and the optional egg wash adds a bakery-perfect sheen. Whether served warm with a hearty soup, used for sandwiches, or enjoyed on its own, this savory bread is a showstopper. With easy-to-follow instructions and just 20 minutes of prep, it’s perfect for both experienced bakers and beginners looking to impress.
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Recipe Information
Ingredients
- 500 grams Bread flour
- 7 grams Instant yeast
- 10 grams Granulated sugar
- 8 grams Salt
- 300 milliliters Warm water
- 2 tablespoons Olive oil
- 1 medium Red bell pepper (finely diced)
- 2 teaspoons Fresh thyme (leaves only)
- 1.5 teaspoons Paprika
- 1 large Egg (for egg wash, optional)
- 1 tablespoon Milk (for egg wash, optional)
Instructions
In a large mixing bowl, combine the bread flour, instant yeast, granulated sugar, salt, and paprika.
Add the warm water and olive oil, then mix until a shaggy dough begins to form.
Transfer the dough to a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
Incorporate the diced red bell pepper, fresh thyme leaves, and paprika into the dough. Knead gently to ensure the ingredients are evenly distributed.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 hour, or until it doubles in size.
Punch down the dough to release the air, then shape it into a round or oblong loaf. Place it on a parchment-lined baking sheet or into a greased loaf pan.
Cover the dough loosely with a towel and let it rise again for 30 minutes.
Preheat your oven to 200°C (390°F) during the second rise.
If desired, prepare an egg wash by whisking together the egg and milk, and lightly brush it over the top of the dough.
Bake the bread in the preheated oven for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3244 mg | 141% | |
| Total Carbohydrate | 405.2 g | 147% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 19.4 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 142 mg | 11% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 1059 mg | 23% | |
*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.
