Red Pepper-Semolina Bread From Bread

This rustic Red Pepper-Semolina Bread delivers a savory depth and vibrant color perfect for Mediterranean-inspired meals. The combination of coarse semolina flour and roasted red bell peppers creates a tender crumb with a subtle sweetness and mild heat. Ideal for slicing fresh from the oven, this bread pairs beautifully with soups, salads, or as a base for bruschetta. Simple to prepare with common pantry staples, it offers a wholesome, homemade taste that elevates any table setting. Enjoy its aromatic warmth and satisfying texture throughout the week.

Cooking Method: Baking, Roasting

Cuisine: Mediterranean

Courses: Baked Goods

Difficulty: Advanced

Servings: 2

Calories: 466.4

Dietary: Vegan, Vegetarian

Description

This rustic Red Pepper-Semolina Bread delivers a savory depth and vibrant color perfect for Mediterranean-inspired meals. The combination of coarse semolina flour and roasted red bell peppers creates a tender crumb with a subtle sweetness and mild heat. Ideal for slicing fresh from the oven, this bread pairs beautifully with soups, salads, or as a base for bruschetta. Simple to prepare with common pantry staples, it offers a wholesome, homemade taste that elevates any table setting. Enjoy its aromatic warmth and satisfying texture throughout the week.

Ingredients

1 tablespoon Instant yeast
1 tablespoon Dough enhancer or vital wheat gluten
2 cup Warm water, 105&# 194;Â°F to 115ÃÂ°F
2 cup Semolina flour
2 lg Red bell peppers, roasted, peeled, seeded, and chopped
4 cup Unbleached all-purpose or bread flour
1/4 cup Olive oil
1 tablespoon Salt

Directions

1
In a large mixing bowl, combine the yeast, dough enhancer, warm water, semolina flour, chopped roasted red peppers, 2 cups of the all-purpose flour, and olive oil.
2
Mix ingredients just until they are combined to form a shaggy dough.
3
Cover the bowl loosely and let the dough sponge (rest) for 15 minutes.
4
Sprinkle the salt over the dough.
5
Using a mixer on low speed or by hand, gradually add the remaining 2 cups of all-purpose flour.
6
Add just enough flour until the dough cleans the sides of the bowl but remains soft and slightly sticky.
7
Knead the dough on low speed for 7 minutes until it becomes smooth and elastic, no longer sticky.
8
Turn the dough out onto a lightly greased surface and divide it into two equal portions.
9
Shape each portion into a loaf.
10
Place the loaves into two greased bread pans or onto a greased baking sheet sprinkled with cornmeal.
11
Cover and let the loaves rise until doubled in size, about 30 minutes.
12
Preheat oven to 350ÃÂ°F (177ÃÂ°C).
13
Bake the bread for 35-40 minutes, or until golden brown and sounds hollow when tapped on the bottom.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 466.4kcal

% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 25.7mg2%
Total Carbohydrate 97.5g33%
Dietary Fiber 4.6g19%
Sugars 2.5g
Protein 12.9g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Substitution: You can substitute an equal amount of unsweetened applesauce for the olive oil for a lower-fat version.

Ingredient Tip: Jarred roasted red peppers work perfectly here and save time. Ensure they are well-drained to avoid excess moisture in the dough.

Flour Variation: Freshly milled flour or whole wheat flour can be used instead of unbleached flour for a nuttier flavor and denser texture.

Storage: Cool completely before slicing. Store in a plastic bag at room temperature for up to 3 days or freeze for longer storage.

Keywords: bread, semolina, red pepper, roasted, yeast, dough, homemade, mediterranean, vegan, baking, flour, loaf, artisan, simple, oven-baked, bell pepper, grain, whole wheat, healthy, comfort food

Read it online: https://www.chefs-mate.com/recipe/red-pepper-semolina-bread-from-bread/