Roasted Red Pepper Bread

You all know about my love of bread. I could easily live on bread, and butter, alone for the rest of my days, and I would indeed be a very happy camper. It doesn’t matter what kind of bread either. I love all kinds of breads. As our friend and dog sitter Zoe said, “I’ve never met a bread I didn’t like”. This is so true for me as well, though I certainly have my preferences, and there are definitely types I like better than others, but overall, that is a very true statement.

I love making and baking bread too. My latest bread making adventure was to make a couple of loaves of a roasted red pepper bread. It so moist and full of flavor and just melts in your mouth. Coupled with a smearing of soft butter, or better yet, a specialty butter from Bella La Crema, Bella La Crema, ahhhh, it was a little mouthful of Heaven on earth. 🙂

Because I made two loaves, I shared some of this deliciousness with others, Zoe being one of the lucky recipients. 🙂

Roasted Red Pepper Bread

This is an easy-peasy, delicious bread that will go with anything.

1 1/2 cups or about 2 large bell peppers, roasted, peeled and seeded – or red and orange

2 1/4 tsp dry active yeast

2 TBSP warm water

1 1/4 cups shredded dry cheese, like either Manchego or Parmigiano, divided

1/2 cup warm milk

2 TBSP softened butter

1 1/4 tsp salt

3-3 3/4 cup flour

1 egg for the eggwash

fresh ground black pepper

Once the peppers are roasted, sweat them in a plastic bag for about 1/2 an hour. Then remove the skins and the seeds and rinse.

Mix the yeast with the water and let set for about 10 minutes or until it becomes frothy.

Place the peppers, 1 cup of the cheese, yeast mixture, milk, butter, salt and 1 1/2 cups of flour into a food processor and blend. I thought I had more Parmigiano cheese, but I ended up not having enough, so I mixed both Parmigiano and Manchego cheese. Once the mixture is blended together, place it all on a floured surface, with the rest of the flour, kneading in as much flour as the dough will take. Do not over knead or use too much flour. Both over kneading and too much flour will make the dough tough. You want a nice soft dough.

Once the dough is all mixed together, shape it into a ball. Lightly oil a large bowl with olive oil. Lightly coat the doughball with olive oil too. Cover and let rest in a warm area for about 1-1 1/2 hours, or until the dough doubles in size.

Once the dough has doubled in size, punch it down and cut into 6 equal portions. Roll each dough portion into a ball, then roll into a long rope, about 18″ long.

This dough makes 2 loaves. Use 3 ropes for each loaf. Braid them together and pinch the ends together firmly. Place 1 loaf on a baking sheet pan that has been sprayed with cooking spray and repeat. Cover and let rest and rise again, for about an additional hour to hour and a half, or until it doubles in size once again.

Preheat the oven to 350* F or 180*C.

Make the egg wash and coat the tops of each loaf. Sprinkle the remaining shredded cheese on top and then add the fresh ground black pepper. Bake for about 25-40 minutes, or until the loaves are lightly browned and the bottoms are hollow when tapped.

Allow the bread to cool slightly before serving and enjoying. And enjoy it you will too. 🙂 Both Zoe and her mom and good friend Wendy raved about the bread.

Life is short. Enjoy the simple things in life, like homemade breads. To me, there is nothing better than homemade bread and butter. 🙂

Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, lots of good homemade bread, good health and prosperity for all. ‘Til next time.