Roasted red pepper & black olive bread
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Roasted red pepper & black olive bread
  Pepper    Bread    Italian  
Last updated 6/12/2012 1:20:42 AM. Recipe ID 52562. Report a problem with this recipe.
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      Title: Roasted red pepper & black olive bread
 Categories: Breads, Italian
      Yield: 2 Loaves
      3    Strips Bacon; drained and
           -coarsely chopped
           -NOTE: reserve drippings
      1 md Onion; peeled, halved and
           -sliced 1/8" thick
      2 tb Olive Oil
      4    Garlic Cloves chopped ormore
      1 ts Salt
      1 ts Black Pepper;coarsely ground
      3    Roasted Red Peppers; seenote
    1/2 c  Nicoise Olives, halved,pittd
      2 tb Rosemary; fresh, chopped
  4 1/2 c  Bread Flour; divided
      2 pk Active Dry Yeast
      2    Eggs; beaten
      1 c  Parmesan Cheese; grate fresh
      1 c  Water; heat to 120F degrees

MMMMM-------------------------GLAZE ETC------------------------------
      1 tb Cornmeal; for cookie sheet
      2 tb Butter; melted
  :       Seenote; lightly spray a ripe red pepper with release spray
  and rub it around with your finger to coat the entire surface. Roast
  the pepper directly in the flames of a gas stove, turning them with
  tongs until the entire outside of the pepper is blackened. You do not
  want to cook the peppers too much so do this as quickly as your range
  will allow. You can also do this under a broiler, on the grill or
  with any type of blowtorch, but my range is more handy..
  :       In a large frying pan or skillet, cook the bacon over medium
  heat until browned and crispy. Remove the bacon, drain on paper
  towels and coarsely chop. Set aside. Add the onion to the reserved
  bacon drippings along with the olive oil. Stir to coat the onions
  evenly with the oil. Cook over medium heat, stirring occasionally,
  until the onions are a golden brown, about 20 minutes. NOTE: in this
  prior step it is important that the onions get browned and that most
  to all of the liquid is fryed out.
   Add the garlic and cook for 5 minutes more. Stir in the salt, pepper,
  roasted red peppers, black olives and chopped rosemary. Stir in the
  crumbled bacon. Set aside.
   In the work bowl of a food processor, using the plastic dough blade,
  combine 3 1/2 cups of flour and the sauteed onion/red pepper mixture.
  Add the yeast, eggs and the parmesan cheese and combine thoroughly.
  With the machine still running, add the water slowly until the
  mixture begins to pull together and forms a ball. Note: that is
  "begins to pull together", this will not be a rounded ball of dough.
  If the dough is too sticky, add the remaining flour 1/4 cup at a
  time. Process until the dough cleans the sides of the work bowl, then
  knead for approximately 1 minute longer. The dough should be smooth
  and elastic and bounce back when pressed with your finger. Place the
  dough into a lightly oiled freezer type plastic bag, and put in a
  warm place to double in volume, about 1 hour.(1 gallon bag for each
  loaf, freeze one, and continue with the other.) Remove the dough from
  bag and punch down, shape the dough into two oblong loaves, and place
  on a lightly greased baking sheet that has been dusted with the
  cornmeal. Make 3 or 4 decorative slashes in the top of the bread and
  brush with the melted butter. Allow to rise again, in a warm, draft
  free area until doubled, about 45 minutes. Place the dough into a
  preheated 375F degree oven and cook for 35-45 minutes or until the
  bread is golden and the bottom sounds hollow when tapped with your
  finger. Place the bread directly on a wire rack to cool. This bread
  freezes well for 2-3 months if tightly wrapped. To serve, defrost
  overnight in the foil. To warm, place the thawed bread, still wrapped
  in foil in a 350 degree oven for 15-20 minutes. If reheated in this
  manner, the bread will retain its freshly baked qualities.

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Recipe ID 52562 (Apr 03, 2005)

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