Categories
|
Savory Tomato & Bell Pepper Bread |
Yield:8
|
|
INGREDIENTS: |
| 1 |
small red bell pepper |
|
| 1 |
small green bell pepper |
|
| 1 |
small yellow bell pepper |
|
| 2 oz |
dry-pack sun-dried tomatoes |
|
| 1/4 cup |
boiling water |
|
| 2 tsp |
dried yeast |
|
| 1 tsp |
superfine sugar |
|
| 2/3 cup |
tepid water |
|
| 4 cups |
strong white bread flour |
|
| 2 tsp |
dried rosemary |
|
| 2 tbsp |
tomato paste |
|
| 2/3 cup |
low-fat unsweetened yogurt |
|
| 1 tbsp |
coarse salt |
|
| 1 tbsp |
olive oil |
|
|
DIRECTIONS:
- Preheat the oven to 425`F and the broiler to hot. Halve and seed the bell peppers, arrange on the broiler rack, and cook until the skin is charred. Cool for 10 minutes, peel off the skin, and chop the flesh.
- Slice the tomatoes into strips, place in a heatproof bowl, and add the boiling water. Let soak.
- Place the yeast and sugar in a small pitcher, add the water, and leave for 10-15 minutes, until frothy. Sift the flour into a bowl and add 1 tsp dried rosemary.
- Make a well in the center and pour in the yeast mixture. Add the tomato paste, the tomatoes and soaking liquid, the bell peppers, yogurt, and half the salt. Mix together to form a soft dough.
- Knead the dough on a floured counter for 3-4 minutes, until smooth and elastic. Place in a floured bowl, cover, and leave in a warm room for 40 minutes, until doubled in size.
- Knead the dough again and place in a greased, 9in round, spring-form cake pan. Using a wooden, form 'dimples' in the surface. Cover and leave for 30 minutes.
- Brush with oil and sprinkle with rosemary and salt. Bake for 35-40 minutes, cool, and release from the pan.
|
 |
 |
 |
|
