Red Pepper, Thyme and Paprika Bread Recipe #47066
A savoury and colourful loaf.
by Sackville
3½ hours | 3 hours prep
1 loaf
- 1 (7 g) packet dried yeast
- 250 ml water
- 650 g strong white bread flour
- 25 g salt
- 5 sprigs thyme, woody stalks removed
- 1 large red pepper, roasted,peeled,desseeded and roughly chopped
- 1 teaspoon paprika
- 100 ml olive oil, plus a bit extra
- In a bowl, sprinkle the yeast on the water and whisk.
- Add 200g of the flour and stir until smooth.
- Cover with oiled clingfilm and leave in a warm place for about an hour.
- Mix the rest of the flour with the salt.
- Roughly chop the thyme and mix with the pepper and paprika.
- After an hour the yeast mix will have expanded rapidly with bubbles all over the surface.
- Now, add the flour/salt mixture and the oil, adding water if necessary, until you have a sticky dough.
- Turn onto a floured surface and knead for a minute or so.
- Flatten out the dough a bit, scatter the pepper mix over the top, fold the dough in half and knead until the flavourings are distributed throughout.
- Shape into a ball and place in a warm oiled bowl, covered with oiled clingfilm and leave in a warm place to double in size.
- This could take up to an hour and a half.
- Preheat the oven to 210 degres C.
- Once risen, do not knock back the dough.
- Instead, carefully turn it on to a floured surface and shape into a rectangle about 2.
- 5cm high, then lift on to a greased oven tray and leave for 15-20 minutes to rise again.
- Bake at the top of the oven for 25 minutes, until crisp and golden.
- It's ready when it's light to lift and sounds hollow when tapped on the base.
- Cool on a wire rack.
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5 stars