Nut-Free Homemade Bread with Red Pepper Spread
Elevate your baking game with this Nut-Free Homemade Bread with Red Pepper Spread, a perfect pairing of fluffy, freshly baked bread and a smoky-sweet roasted red pepper spread. This nut-free recipe is ideal for those with allergies, while still offering rich, wholesome flavors. Crafted with simple pantry staples like all-purpose flour, olive oil, and warm water, the bread is soft yet sturdy, making it perfect for sandwiches or dipping. The red pepper spread, blended with roasted bell peppers, garlic, and a splash of red wine vinegar, adds a tangy, velvety finish that's sure to impress. With just an hour of rising time and simple techniques, this homemade bread and spread combo will quickly become a favorite for snacks, meals, or appetizers.
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Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 8 grams Salt
- 15 grams Granulated sugar
- 320 milliliters Warm water
- 30 milliliters Olive oil
- 3 large Red bell peppers
- 3 units Garlic cloves
- 15 milliliters Red wine vinegar
- 30 milliliters Olive oil (for spread)
- 5 grams Salt (for spread)
- 1 pinch Black pepper
Directions
Step 1
Start by making the bread dough. In a large bowl, mix the all-purpose flour, instant yeast, salt, and sugar together.
Step 2
Add the warm water and olive oil to the dry ingredients. Mix until a shaggy dough forms.
Step 3
Turn the dough out onto a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic.
Step 4
Place the kneaded dough into a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place until it has doubled in size, about 1 hour.
Step 5
While the dough is rising, prepare the red pepper spread. Preheat your oven to 200°C (392°F).
Step 6
Wash and dry the red bell peppers. Place them on a baking sheet and roast in the oven for 25-30 minutes, turning occasionally, until the skins are charred and the peppers are soft.
Step 7
Remove the peppers from the oven and place them in a heatproof bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes, making them easier to peel.
Step 8
Peel the peppers, remove the seeds, and place the flesh into a food processor.
Step 9
Add the garlic cloves, red wine vinegar, olive oil, salt, and black pepper to the food processor with the peeled peppers. Blend until smooth and adjust seasoning as needed.
Step 10
Once the dough has risen, preheat the oven to 180°C (356°F).
Step 11
Punch the dough down and shape it into a loaf. Place the loaf onto a parchment-lined baking tray.
Step 12
Cover the shaped dough with a cloth and let it rise for an additional 20 minutes.
Step 13
Bake the loaf in the preheated oven for 35-40 minutes, or until golden brown and sounds hollow when tapped on the bottom.
Step 14
Remove the bread from the oven and let it cool on a wire rack.
Step 15
Serve the homemade bread with the red pepper spread on the side. Enjoy as a snack, or use it to make sandwiches or as part of a meal.
Nutrition Facts
| Serving size | (1503.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2608.8 |
| Total Fat 65.1g | 0% |
| Saturated Fat 9.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 5113.8mg | 0% |
| Total Carbohydrate 436.9g | 0% |
| Dietary Fiber 28.6g | 0% |
| Total Sugars 35.8g | |
| Protein 62.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 123.2mg | 0% |
| Iron 26.6mg | 0% |
| Potassium 1878.2mg | 0% |
Source of Calories