John Myers
Hot Pepper Tomato Bread
The perfect hot pepper tomato bread recipe with a picture and simple step-by-step instructions.
- 1 cube Yeast
- 0,5 tsp Sugar
- 1 tsp Salt
- 3 tbsp Olive oil
- 400 g Spelled flour
- 30 g Sun-Dried tomatoes
- 8 Hot pepper
- 1 Protein
- 2 tbsp Rosemary
- Stir the yeast, sugar and 200 ml lukewarm water until smooth. Mix salt and oil with spelled flour, pour in the dissolved yeast and knead everything. Possibly knead in more water or flour. Let rise in a floured bowl for approx. 45 minutes in a warm place.
- Place baking paper on the tray. Chop the tomatoes, cut the pepper into rings and knead into the dough. Halve the dough, roll out oblong, cover and let rise for 20 minutes on the baking tray.
- Preheat the oven to 220 degrees (convection 200 degrees). Cut into the bread, brush with whisked egg white, sprinkle with rosemary. Pre-bake for 10 minutes. Reduce temperature to 200 degrees (convection 180 degrees), bake bread in 20-25 minutes.
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