Tomatoes – Peppers – Bread

Ingredients for 1 servings:

• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 1 bell pepper(s), yellow
• 60 g dried tomatoes
• 50 ml water, hot
• 2 tsp yeast (dry yeast)
• 1 tsp sugar
• 150 ml water, lukewarm
• 450 g flour (wheat flour)
• 2 tsp rosemary, dried
• 2 tbsp tomato paste
• 150 g low-fat cream cheese (or natural yogurt)
• 1 tbsp salt, coarse
• 1 tbsp olive oil
• some chili, from the mill
• Fat, for the shape

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Low Fat 30

Preheat oven to 200°C and grill to high heat. Halve and deseed the peppers, then grill on the grill until the skins blister. After about 10 minutes, peel off the skins and dice the peppers. Cut the tomatoes into thin strips and place them in a bowl. Pour boiling water over them and let them swell. Mix the yeast and sugar with the lukewarm water and let them rise for 10-15 minutes. Sift the flour into a bowl and add 1 teaspoon of rosemary. Make a well in the center and pour in the yeast mixture. Add the tomato paste, tomatoes with their soaking liquid, paprika, cream cheese, and half the salt. Knead everything into a smooth dough. Knead the dough on a floured surface for 3-4 minutes. Place it in a floured bowl, cover, and let it rise in a warm place (or in the oven at 50°C) until it has doubled in size. Knead again and place in a greased 23 cm springform pan. Cover and let rise for 30 minutes. Brush the surface with oil, sprinkle with rosemary, salt, and chili, and bake for 35-40 minutes at 200°C. Let cool for 10 minutes, then remove from the pan and let cool completely. If you like, you can also knead in pepperoni, olives, or feta cheese, but this may no longer be low-fat.