Mixed Pepper Loaf

I love this loaf, Mmmmmm

I am not a big bread eater, mainly through an intolerance of wheat, but the occasional loaf of rustic homemade specialty breads is my thing :-)

Loving the breads made incorporating the crops we grow, that makes them so much more special.

This is one of my favourites. It has a lovely taste & can be eaten alone with no butter, but is best used alongside a meal.

Its fantastic with mince, soups or casserole style meals that it can be dipped in Anything with an Italian flavour. 

Freezes well too. Slice it first so you can take out just what is needed

Dough

7 fl oz Milk

4 fl oz Water

500g Bread flower

2 tsp Granulated Sugar

1 1/2 tsp Salt

1 1/2 tsp Dried Yeast

 Filling

1/2 Red pepper

1/2 Green pepper

1sml Orange pepper

1sml Yellow pepper

De seed peppers & chop into small pieces, set aside.

In a large bowl, dissolve yeast in water. Stir in milk & water. Sift sugar, salt & flour into bowl & bring together to form a stiff dough.

Turn onto a floured surface; knead, push, fold & slap dough until smooth and elastic, about 4-5 minutes. Place on a prepared baking tray. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down, knock out the air for 30 seconds to 1 minute, by bashing & squashing it. Add mixed peppers & fold into the dough until incorporated. Shape into a round loaf. Place on a greased baking sheet. Cover, place somewhere warm and leave it to rise until doubled again, about 1 hour.
Bake at 200c for 35-40 minutes or until golden brown.

Knock on the bottom, it should sound hollow.

Remove from pan to a wire rack to cool.