Pepper And Onion Bread Recipes

Steps:

• 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., Turn onto a floured surface; knead until smooth and elastic, 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., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.

Steps:

• Place onion slices in a 13x9-in. baking pan. In a small bowl, whisk the oil, vinegar, oregano and garlic; brush half over the onions. Set remaining dressing aside. , Bake onions, uncovered, at 375° for 10 minutes or until tender. Add red peppers; bake 10 minutes longer or until heated through. Meanwhile, slice bread in half lengthwise, then cut into fourths. Carefully hollow out bottom of loaf, leaving 1/2-in. shells (discard removed bread or save for another use). , Place bread, cut side up, on a baking sheet. Broil 4 in. from the heat for 1 minute or until toasted. Layer with onions, red peppers and cheese on bottom halves of bread. Drizzle with remaining dressing. Broil 4 in. from the heat for 4 minutes or until cheese is melted. Top with remaining bread.

Steps:

• Preheat oven to 400 degrees.
• Sauté onions in margarine till crispy tender.
• In mixing bowl, combine flour, sugar, baking powder, pepper and salt.
• To dry ingredients add whipping cream, egg and onions.
• Stir till all dry ingredients are moistened.
• On floured board knead dough about 1 minute.
• Put on cookie sheet and make into a circle about 1/2 inch thick and 8 inches round.
• Bake in 400 degree oven for approximately 12 to 15 minutes, or till light brown.
• Brush with margarine.
• Serve Hot.

Steps:

• Cut the bread into 1-inch slices; spread slices with butter, then tear bread into bite-sized pieces; set aside.
• In a mixing bowl, whisk the milk and eggs together; stir in the peppers, green onions, oregano, pepper sauce, salt, and black pepper.
• Add in bread pieces and cheese; stir well to coat bread.
• Divide mixture between eight greased 6-ounce custard cups or ramekins (or transfer all into a greased 1 1/2 quart souffle dish).
• Press mixture down slightly to thoroughly moisten bread.
• Bake, uncovered in a 350° oven for about 30 minutes or until golden and a knife comes out clean; let stand for 10 minutes before serving (or bake souffle dish for 40 minutes at 350 or until knife comes out clean; let stand for 15 minutes before serving).

Steps:

• Heat dressing in large skillet on medium heat. Add onions; cook on medium-low heat 20 min. or until golden brown, stirring frequently. Add garlic; cook and stir 2 min. Remove from heat.
• Heat oven to 400°F. Unroll dough onto baking sheet sprayed with cooking spray; press into 14x12-inch rectangle. Bake 5 min.
• Sprinkle crust with cheese; top with onions and peppers.
• Bake 10 to 12 min. or until edges of crust are golden brown.

Steps:

• Prepare grill for medium-high heat. Toss bread with 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 tablespoons oil; season with salt and pepper.
• Grill bread, turning occasionally, until golden brown, 8-10 minutes. Transfer to a plate.
• Grill vegetables, turning often, until very tender and charred in spots, 8-10 minutes for peppers and 10-12 minutes for onions; transfer to a cutting board.
• Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1 1/2" strips.
• Add peppers, grilled bread, 2 tablespoons chives, and remaining 2 tablespoons oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.

Steps:

• Place bread machine pan on electronic scales and weigh in / add the ingredients. (280ml water weighs 280g).
• Replace pan in bread machine and start on suitable cycle - I favour the wholemeal cycle with a dark crust as it has the longest rise time but still has a beep for adding ingredients plus I like my bread to be crusty. Machines vary but the raisin bread setting should also be fine.
• Whilst the machine is kneading, chop and prepare the red pepper & red onion into a small bowl and season to taste with a little fresh ground black pepper, a very generous dash of dried (or fresh) garlic (possibly some basil/oregano if you fancy it herby, and paprika if you *really* love it spicy!).
• Add the pepper & onion a bit at a time during the last five minutes of the final knead (my machine does its beep five minutes before the end of the final (second) knead) as there is a lot of liquid in these fresh ingredients and if you add them all at once it would make the dough rather too wet. Basically add about half of them at the beep and the other half a few minutes later.
• Enjoy!
• (Time listed includes total kneading, rising & baking time).