Sweet Red Pepper 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:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

Steps:

• In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the corn, 1 cup cheese and pepper., Transfer to an 11x7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Steps:

• Preheat oven to 350°F.
• Cut off and discard root ends of garlic cloves. On a 10-inch piece of foil, drizzle garlic with oil. Crimp foil to seal and bake in middle of oven until garlic is tender, about 30 minutes. Cool, then peel.
• While garlic is baking, lay bell peppers on their sides on racks of gas burners and turn flames on high. (Or put peppers on rack of broiler pan about 2 inches from heat.) Roast peppers, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds. Coarsely chop peppers and purée in a blender with roasted garlic and chicken broth.
• Transfer purée to a saucepan. Heat over moderate heat, stirring, until warm, then season with salt and pepper.
• Stir together sour cream and milk. Drizzle 1 teaspoon sour-cream mixture over each serving of soup and sprinkle with chives.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a tube pan.
• Stir together 3 cups of flour, the sugar, pepper, yeast, and salt together in a large bowl.
• Heat water and margarine to 130 degrees F (54 degrees C) in a saucepan over low heat. Pour the hot water-margarine mixture into the flour; quickly stir a few strokes to combine. Stir in 1 egg, beat the mixture to form a loose batter, and stir in 1 1/2 cups of flour. Knead the dough on a floured work surface until smooth and elastic, about 4 minutes.
• Divide the dough into 12 equal-sized pieces, form them into rolls, and place them into the bottom of the prepared pan. Set the pan into a sink of hot water (about 115 degrees F/46 degrees C) until the rolls have doubled in size, about 15 minutes. Beat egg yolk with 1 tablespoon of water until thoroughly combined; brush the dough with the beaten egg yolk mixture.
• Bake in the preheated oven until golden brown, about 25 minutes.

Steps:

• Roast the red peppers and place them in a jar of olive oil (instructions here).
• Layer a few roasted red pepper slices on a slice of bread and sprinkle with coarse salt to taste.
• Top with second slice of bread and slice sandwich in half. Serve.

Steps:

• Chop one of the onions. In a covered frying pan, cook the onion and garlic in 2 tablespoons olive oil over low heat until very tender. Chop one of the red peppers and add to the pan. Continue cooking until the pepper is fork- tender and limp. Puree the onion-pepper mixture in a blender or food processor and set aside.
• Cut another pepper into fine dice. In a large bowl, dissolve the yeast in warm water. Add sugar, salt, cayenne, saffron, several grinds of fresh pepper, onion-pepper puree and diced raw pepper.
• Stir in 3 cups flour, or enough to form a soft dough that can be turned out onto a floured surface. Knead for 10 minutes, adding flour until the dough is firm. Place in a oiled bowl, cover with a towel and let rise in a warm spot for 1 hour.
• While the bread rises, cut the remaining onion into slices 1/2-inch thick. Separate the rings and cook them in the remaining 2 tablespoons of olive oil over low heat until almost tender. Cut the remaining red pepper into strips. Add to the onion and cook until tender. Let cool.
• Take the dough from the bowl and shape it into a flat round on an oiled baking sheet. Press or roll the dough out to a circle about 10 inches in diameter. Press down on the center of the dough slightly and make a 9-inch central portion indented just a bit to receive the topping.
• Mix the egg and oregano into the cooked vegetables. Spread the mixture over the indented portion of the bread, arranging the pepper artistically in the process. Sprinkle with salt and grind on a bit of pepper. Let the bread rise for 30 minutes.
• Heat oven to 350 degrees. Bake until bread sounds hollow when tapped on the bottom, about 45 to 50 minutes. Cool on a wire rack.

Steps:

• Heat oven to 400° F. Cut bread loaf horizontally into 3 layers. In small bowl, mix remaining ingredients.
• Spread 1/2 of cheese mixture over bottom layer of bread. Top with second layer; spread with remaining cheese mixture. Top with third layer; press firmly.
• Wrap loaf tightly in heavy-duty foil. Bake 15 to 20 minutes or until hot. Cut into slices. Serve warm.

Steps:

• Clean and remove seeds and finely chop peppers. (This can be done by hand or with a food processor).
• Combine all ingredients in a medium saucepan and simmer, uncovered for 45-60 minutes - stirring occasionally until thickened.
• It can be canned or you can store it in the fridge for several weeks.

Steps:

• Preheat oven to 400 degrees. Butter a 9-by-13-inch baking pan. In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, butter, and eggs.
• Pour buttermilk mixture into flour mixture and stir until just combined (do not overmix). Fold in cheese and chiles with juices until evenly distributed. Transfer to baking pan and smooth top. Scatter pepper rounds evenly over top.
• Bake until golden brown along edges and a tester inserted in center comes out with moist crumbs, 20 to 25 minutes.
• Let cool in pan 5 minutes. Turn out onto a wire rack, then invert onto another rack, top-side up. Let cool at least 15 minutes more. Transfer to a cutting board. Cut in half lengthwise, then slice each half into small wedges. Serve warm or room temperature.

Steps:

• Preheat oven to 425°F. Butter 8-inch square baking pan. Mix first 8 ingredients in large bowl. Mix buttermilk, eggs and oil in medium bowl. Add to dry ingredients. Add bell pepper and stir until just mixed. Spread in prepared pan. Bake until firm to touch, about 40 minutes. Serve corn bread hot, warm or at room temperature.