Savory Tomato Bell Pepper Bread
Elevate your homemade bread game with this Savory Tomato Bell Pepper Bread, a deliciously unique loaf brimming with bold Mediterranean flavors. Made with roasted red bell peppers, a touch of tomato paste, and fragrant Italian herbs like oregano and basil, this bread is irresistibly aromatic and beautifully vibrant. The dough is enriched with olive oil for a moist, tender crumb, while optional Parmesan cheese adds a subtle savory finish. Perfect for sandwiches, a soup companion, or even enjoyed on its own, this recipe is as versatile as it is flavorful. Easy to prepare and baked to golden perfection, this loaf will become a family favorite. Ideal for anyone looking to incorporate wholesome ingredients into their baking, this bread offers a subtle twist on traditional recipes, making it a must-try for bread enthusiasts!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 0.5 cup roasted red bell peppers, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon garlic powder
- 0.25 cup grated Parmesan cheese (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Mix well.
In a separate small bowl, whisk together the warm water, olive oil, and tomato paste until smooth.
Pour the liquid mixture into the dry ingredients. Stir to combine until a sticky dough forms.
Add the chopped roasted red bell peppers, dried oregano, dried basil, garlic powder, and Parmesan cheese (if using). Knead the dough on a lightly floured surface for about 8 minutes, or until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
Punch down the dough to release any air bubbles, then shape it into a loaf and place it in the prepared pan.
Cover the loaf again and let it rise for another 20-30 minutes until it puffs up slightly.
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3297 mg | 143% | |
| Total Carbohydrate | 300.7 g | 109% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 15.2 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 755 mg | 58% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1176 mg | 25% | |
*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.
