Roasted Red Pepper Loaf

Roasted Red Pepper Loaf

Posted by Ruth Clemens on 25/12/2013

  • Recipe difficulty: Medium
  • Blog post
  • 5 of 5 1
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Recipe course: Accompaniment

Can be made with these products:

Ingredients

375g strong white bread flour
1 tsp salt
1 ½ tsp fast action yeast
110g cooked potato, grated
150ml (120g) sour cream
90ml water, lukewarm
100g roasted red pepper, diced

This bread recipe is a really versatile loaf able to take all sorts of different additions and flavour combinations and is a firm favourite for my family.

It’s a recipe I developed when writing my bread book The Pink Whisk Guide to Bread Making and the k-Mix takes out all the muscle work normally involved in bread making, for me it’s been a real bonus leaving me free to do something else whilst the k-Mix kneads the dough, and when I’m short of time that’s just what I need.

There’s the surprise addition of cooked potato and soured cream but they really do transform the texture of the loaf to extremely soft and tender so are well worth the effort.  The potato can be grated raw and then cooked in the microwave with a couple of tablespoons of water, covered in clingfilm which means you don’t need to plan ahead, the equivalent weight of mashed potato will work a treat too.

Makes: 1 loaf

Prep time:  30 minutes plus 2 ½ hours proving.

Cooking time: 35 minutes

Method

  1. Add the strong white flour, salt, fast action yeast, grated potato, sour cream and water to the bowl of the k-Mix.
  2. Fit the dough hook and on a low speed mix the ingredients together to form a rough dough.
  3. Turn the speed to medium and allow the k-Mix to knead the dough for 10 minutes.
  4. Transfer the dough to a lightly oiled bowl, cover with clingfilm or a clean tea towel and allow to prove for 1 ½ hours or until doubled in size.
  5. Return the dough to the bowl of the k-Mix and add the diced red pepper.  Knead again with the dough hook for 2-3 minutes to incorporate the pepper.
  6. Line a colander or sieve with a clean cotton tea towel, dust liberally with flour.
  7. Transfer the sticky dough to the lined colander and dust the top of the dough with a little more flour.  Cover over once again and set in a warm draught free spot to rise again for 1 hour or until doubled in size.
  8. Preheat the oven to 210c/190c(fan)/Gas Mark 7 and line a baking tray with non-stick baking paper.
  9. Turn the loaf out of the lined colander directly onto the prepared baking tray.  Dust lightly with a little more flour and score three slashes across the top of the loaf with a sharp knife.
  10. Bake straight away in the oven for 35 minutes.
  11. Allow to cool fully on a wire rack.
  12. Serve.

* The blogger contributing to this site has received a Kenwood Kitchen Machine to use as part of the recipe creation, any opinion stated by the blogger and their content is the bloggers own.

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Ingredients

375g strong white bread flour
1 tsp salt
1 ½ tsp fast action yeast
110g cooked potato, grated
150ml (120g) sour cream
90ml water, lukewarm
100g roasted red pepper, diced

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