Roasted Capsicum Rosemary and Cheese Bread

We had this bread with soup many weeks ago. Now the soup season is here, again. Freezing temperatures at night and not so warm temperatures during the day. I’m planning to make a huge pot of split green peas soup with lots of smoked sausage in it. How was your weekend? I wish you a very pleasant week!

In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, black pepper, mustard powder, thyme and rosemary until well combined.

Stir in the Parmesan and roasted pepper into the flour. Make a well in the centre.

In a separate bowl, whisk together the eggs, olive oil, buttermilk and tomato paste.

Pour the egg-buttermilk mixture into the well.

Mix gently with a wooden spoon until all the ingredients are well combined. (The dough will be sticky.)

Transfer the dough into the prepared bread pan and spread it evenly. Brush with the egg wash if you like and garnish with rosemary leaves.

Bake for 40-45 minutes until golden brown on top and a skewer inserted in the centre comes out clean.).Let rest in the pan for 5 minutes then transfer onto the cooling rack.


Roasted Capsicum Rosemary and Cheese Bread

Preparation time: 15 minutes; Baking time: 40-45 minutes’ Makes:  8 x 4-inch loaf

Original Recipe 

Ingredients

  • 280g (2¼ cups, 10oz) all-purpose flour
 (for cup measure spoon the flour into the cup)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda (bicarbonate of soda)
  • 
1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon dried rosemary or 1 teaspoon finely chopped fresh rosemary
 
  • 1/2 cup freshly grated Parmesan cheese 
  • 1/2 cup roasted, skinned and diced bell pepper (capsicum)
  • 2 eggs

  • 2½ tablespoons olive oil (can use extra virgin olive oil)
  • 300ml (1¼ cups) buttermilk
  • 1 tablespoon tomato paste
  • Egg wash (1 yolk beaten with 2 teaspoons water)
  • Chopped parsley or cilantro to garnish

Instructions

  1. Preheat the oven to 350ºF (180ºC) ten minutes before using. Grease and flour an 8 x 4 inch  (20 x 10cm) loaf pan.
  2. In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, black pepper, mustard powder, thyme and rosemary until well combined. Stir in the Parmesan and roasted pepper into the flour. Make a well in the centre.
  3. In a separate bowl, whisk together the eggs, olive oil, buttermilk and tomato paste.
  4. Pour the egg-buttermilk mixture into the well. Mix gently with a wooden spoon until all the ingredients are well combined. (The dough will be sticky.)
  5. Transfer the dough into the prepared bread pan and spread it evenly. Brush with the egg wash if you like and garnish with rosemary leaves. Bake for 40-45 minutes until golden brown on top and a skewer inserted in the centre comes out clean.).Let rest in the pan for 5 minutes then transfer onto the cooling rack.

Points to Note

  1. If you use homemade roast bell pepper, then you should eat the bread within 2 days. If it’s a hot summer day, put it in the fridge.
  2. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.
  3. You can vary this savoury bread by adding other ingredients of your choice like bacon, chives, other type of cheeses etc.

myfavouritepastime.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

myfavouritepastime.com

.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

12 thoughts

  1. This looks perfect for enjoying with cold-weather soups and stews. Probably delicious toasted any old time, too! Parmesan always gives quite a flavor lift to bread without weighing it down with the fat content of regular cheese.

    Virtual hugs,

    Judie

    1. Oh yes I totally agree with you. I really love Parmesan and Pecorino Romano. I always stock them in my fridge. Freshly grated is so delightful and tasty. I don’t buy store-bought grated Parmesan cheese!!!!
      Liz

      1. Pre-shredded or pre-grated cheese here in the States has cellulose in it, so that is out for our household. Besides, because of the myriad surfaces, the cheese tends to mold quickly – at least here in the desert. So I buy two-pound blocks, and do my own slicing/grating/shredding. It takes just a few moments and results in a much better experience. A chunk, kept wrapped air tight, really does quite well. I keep it wrapped in its original wrapper, then with plastic wrap over the opening and secured with a rubber band, and then into an airtight Lock & Lock container and kept near the back of the refrigerator where it is the coldest.

        1. Thanks for letting me know about cellulose. In any case there are a lot of US products here in Canada so we probably have the cellulose too. What is the coldest temperatures you experience and when? here we already have freezing temperatures at night, right now.
          Thanks,
          Liz

        2. Check the ingredients panel of your cheese packages. I had no idea, but was VERY chagrined to find the cheese turning blue so quickly. Wasted food does not sit well with me!
          The temperature here varies widely during a day, but the low, low, low humidity mitigates that considerably. At this moment (not quite eight in the morning) it is 75 in my house with all of the windows and doors open. The outside temperature is 59. The temperature rose to mid-eighties yesterday afternoon before cooling off. Our air conditioner is set on 84, but frequently when it comes on, we are not uncomfortable, so we just shut it off and raise the thermostat setting. It has been that way for about the last week or so. I can’t remember when the air conditioner came on and stayed on.
          In the winter, it can get pretty cold (nothing like Canada, though!), but our house is well insulated, so the electric heating system does its job with minimal impact on our electric bill!
          One year (2010), the temperature dropped to zero at the coldest part of the night and early morning hours, but that was an aberration. It has not been that cold since then. It sometimes snows at our level (4600), but usually the snow stays up in the mountains, where the elevation is several thousand feet higher.
          It is the best weather we have ever experienced anywhere in the US! That’s why we live here. We traveled all over the US when we were fulltiming, searching for a more suitable homebase, but eventually figured out that this was really the best choice.

        3. Oh what a wonderful place to live in. In future I plan to move to but I don’t know to where. Most of Canada is cold anyway unless I move to BC but I don’t think it’s in my radar…at all. I keep on panicking when I think winter is coming…we get so much snow and it gets so cold too. Anyway by the time it gets here I’m sure I’ll have psyched myself and calmed down. I love walking during winter though. It’s the only thing I enjoy..early in the morning. Have a good day. Today is quite warm and nice. It’s 62 right now-outside.
          Virtual Hugs
          Liz

        4. We’ve visited BC, and it was lovely, but folks who live there find it quite expensive to do so. I double-dog HATE cold weather, so living anywhere “up north” would not work for me.

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s