John Myers
Baking Bread: Rosemary and Paprika Bread
The perfect baking bread: rosemary and paprika bread recipe with a picture and simple step-by-step instructions.
Aside from that:
- 1 tsp Salt
- 25 g Yeast fresh
- 1 tbsp Sugar
- 4 tbsp Water warm
- 1 Onion red
- 1 tsp Lemon oil, alternatively vegetable oil
- 175 ml Water warm
- 2 Mini red peppers
- 2 Mini orange peppers
- 2 Branches Rosemary
- 2 tbsp Parmesan in one piece
- 1 tbsp Olive oil
- 1,5 tsp Sesame
- Some wheat flour for dusting
- 1 piece Parchment paper
- Mix the wheat flour with the salt in a bowl, make a well in the flour. Mix the yeast with the sugar and 4 tablespoons of warm water and dissolve. Cover and let rest for 10 minutes.
- In the meantime, peel and finely dice the onion. Heat the lemon oil in a pan and sweat the onion in it until translucent. Take it from the stove and let it cool off. Clean and wash the peppers, cut into very fine cubes. Rinse the rosemary, strip off the needles and chop finely. Grate the Parmesan. Provide everything.
- Gradually add the 175 ml warm water to the flour-yeast mixture while kneading. Knead everything for about 5 minutes to form a smooth, supple dough (the dough should not stick, otherwise add a little flour).
- Put the fried onion cubes, paprika, rosemary and Parmesan in the bowl. Knead everything in and shape the dough into a ball. Drizzle with the olive oil, turn the ball of dough until everything is covered with a little oil. Cover with a damp cloth and let rise in a warm place for about 2 hours until the dough has doubled in volume.
- Knead the dough for another 5 minutes, divide it, form two long loaves of bread and place them on a baking sheet lined with baking paper. Score the dough in a cross shape and dust with a little flour. Cover again with a damp cloth and let rise in a warm place for another 45 minutes. After 25 minutes, preheat the oven to 200 degrees (top and bottom heat).
- Brush the dough lightly with water and sprinkle with sesame seeds. Bake in the oven on the middle rack for 35-40 minutes, until the breads are browned. Take out and let cool on a wire rack.
- Fits on many occasions, as an accompaniment to soups / stews or salads and also for grilling. The bread tastes best freshly baked, but it can also be frozen and baked again in a warm oven. Have fun trying :-)!
- I served one bread as a side dish to a bean stew, then frozen the other, link to the stew recipe: Stews & Soups: Colorful bean stew with smoked pork and Cabanossi
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