A lovely loaf of bread made with roasted red peppers and flavoured with garlic and chives
Baking bread is one of the purest joys of life. Nothing, not a delicious cake or an intricate meal, comes close to eliciting the sense of pride that baking your own bread does. This is funny, because bread making, with the right recipe and attitude, is actually a very simple thing.
Our parents have been baking their own bread for as long as we could remember. At least once a week they will make several loaves of a rustic village bread that they then have for breakfast, with meals (especially delicious with lathera dishes like green beans and potatoes), and which they snack on. They also tend to send a few loaves our way, which is always a welcome surprise.
Our mother’s love for bread making was instilled early on. As the owners of a mill in her village, her parents and uncles always had a steady supply of flour available. During times of hardship, the mill was a blessing, allowing the family to earn income from people who needed to grind their wheat and corn. At the same time, it ensured that they themselves had the means to bake bread, and pites and even cakes.
If you are wondering if you have it in you to make your own homemade bread, we’re here to tell you that you do! Without question, you can be a bread baker. And, to prove it to you, we’re sharing this recipe for roasted red pepper bread. The technique is simple, the flavour is incredible, and it’s pretty to look at too! No one will ever guess how easily, and how effortlessly, this bread comes together!
Knead bread by hand
Although we defer to our stand mixer fitted with the dough hook attachment for this recipe, you can absolutely make our roasted red pepper bread without a stand or hand-held mixer. Simply use your hands to knead the dough for about 5 minutes; follow the steps exactly.
How to serve roasted red pepper bread:
This bread is amazing lightly toasted and spread with a thin layer of butter. It is also the perfect bread to enjoy with an olive oil dip. Slice it thinly and use it to make sandwiches like our amazing tuna salad. This makes a great lunch!
How long does homemade bread last?
Typically, homemade bread like our roasted red pepper bread will last for 3 – 4 days at room temperature. Any longer and bread should either be stored in the refrigerator, or in the freezer.
Is it cheaper to bake bread than to buy it?
Absolutely! As with most things, homemade is generally cheaper. This is especially important these days with the prices of groceries sky-rocketing! We like to stock up on flour when it is on sale and use it to make bread like our roasted red pepper bread, cakes, and pites!
Love our roasted red pepper bread? Check out these other EASY bread recipes!
You can also find more of our bread recipes here, including some sweet breads:
We love hearing from you! If you have made our recipes, or if you have a question or comment, or simply want to say Hi!, please leave a comment and star rating below! Also be sure to follow along with us, on Facebook, Instagram and Pinterest. We have lots of fun over there.
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Roasted red pepper bread
- 1 Baking tray
- Parchment paper
- Stand mixer with dough hook attachment optional
- 2¾ cup (410 grams) all purpose flour
- 1½ tsp dry yeast
- 1 cup (250 mL) lukewarm water
- 2 tsp olive oil plus more for greasing bowl
- ½ cup roasted red pepper, chopped jarred
- 2 tbsp chopped fresh chives
- 1½ tsp granulated garlic powder
- ½ tsp salt
- Combine all of the ingredients (except for the extra oil that will be used to grease your bowl) into the mixing bowl of your stand mixer and use a rubber spatula to mix them well. (If you will be using a hand-held mixer, use any large mixing bowl instead).
- Allow the mixture to sit at room temperature for 10-15 minutes.
- Use the dough hook attachment of your stand mixer, or of your hand-held mixer, and mix for approximately 5 minutes. If your dough sticks to the side of your bowl add a little more flour, one tablespoon at a time. Note that the mixing will cause your red pepper to break down, and will colour your dough. This is to be expected, and part of the charm of this bread. (Alternatively, you can knead the dough by hand.)
- Transfer the dough into a well oiled bowl, cover with a clean kitchen towel and let rise in a warm, draft-free place for 1 hour.
- Punch down the dough and shape it into a loaf. Place the dough onto a parchment lined baking sheet, and let it rise in a warm place, loosely covered, for an additional hour.
- Preheat your oven to 400 degrees Fahrenheit.
- Lightly sprinkle the top of the loaf with a little bit of flour and lightly score the bread 3 times with a serrated knife. Alternatively, use a blade if you happen to have one.
- Bake in the middle rack of your oven for 30 minutes.
- Allow to cool slightly (or completely) on a wire rack before serving.