Roasted Red Pepper Bread Recipe

Name: Roasted Red Pepper Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups roasted sweet red peppers, drained; 1 package (1/4 ounce) active dry yeast; 2 tablespoons warm water (110u00b0 to 115u00b0); 1-1/4 cups grated Parmesan cheese, divided; 1/3 cup warm 2% milk (110u00b0 to 115u00b0); 2 tablespoons butter, softened; 1-1/4 teaspoons salt; 3-1/4 to 3-3/4 cups all-purpose flour; 1 large egg; 1 tablespoon water; 1-1/2 teaspoons coarsely ground pepper

Servings: persons

1-1/2 cups roasted sweet red peppers, drained
1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110u00b0 to 115u00b0)
1-1/4 cups grated Parmesan cheese, divided
1/3 cup warm 2% milk (110u00b0 to 115u00b0)
2 tablespoons butter, softened
1-1/4 teaspoons salt
3-1/4 to 3-3/4 cups all-purpose flour
1 large egg
1 tablespoon water
1-1/2 teaspoons coarsely ground pepper

1
Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into a 18-in. rope. Place 6 ropes on a greased
4
and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.
5
In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350u00b0 for 18-22 minutes or until golden brown.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 cups roasted sweet red peppers, drained, 1 package (1/4 ounce) active dry yeast, 2 tablespoons warm water (110u00b0 to 115u00b0), 1-1/4 cups grated Parmesan cheese, divided, and more.

Yes, Roasted Red Pepper Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Red Pepper Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions