Roasted Red Pepper Bread

Name: Roasted Red Pepper Bread
Ingredients: 1-1/2 cups roasted sweet red peppers, drained; 1 package (1/4 ounce) active dry yeast; 2 tablespoons warm water (110° to 115°); 1-1/4 cups grated Parmesan cheese, divided; 1/3 cup warm 2% milk (110° to 115°); 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

11 ingredients

5 steps

Ingredients

1-1/2 cups roasted sweet red peppers, drained
1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1-1/4 cups grated Parmesan cheese, divided
1/3 cup warm 2% milk (110° to 115°)
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

Directions

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 350° for 18-22 minutes or until golden brown.