Roasted Orange Bell Pepper Bread

Roasted Orange Bell Pepper Bread

This is a light, fluffy, delicious recipe I invented around Thanksgiving with a neat orange color from orange bell peppers.

Bell Pepper Mash Ingredients:
2-3 orange bell peppers
1/2 tsp apple cider vinegar
1-2 tsp olive or sesame oil

Bell Pepper Mash Directions:
1) Slice two-three orange bell peppers in half or quarters.
2) Place them in a gallon bag with the vinegar and oil and shake to cover peppers.
3) Roast them on a baking sheet lined with aluminum foil at 350 F for 15-20 minutes until skins are browned. Make sure you flip them half-way through the baking.
4) Place bell peppers (skin and all) in food processor and pulse until level of desired mash is obtained.

Loaf Ingredients: 
1+ cup bell pepper mash (skin and all)
1 cup water
1/4 cup water (approximately)
2 tbsp honey or molasses
2 tsp yeast
3 1/2 cups unbleached or bread flour
1 tsp salt

Directions:
1) Dissolve honey or mollases into water and add yeast to proof.
2) Add flour to mixing bowl with salt and mix with spatula.
3) Add liquid mixture and bell pepper mash.
4) Knead by machine for 3-8 minutes. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time. 
5) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
6)  On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
7) Let rise in oiled pans until doubled in size.
8) For Bread loaves:
    Bake in preheated oven at 350 F for 25-30 min.
    For Rolls:
    Bake in preheated oven at 400 F for 10-15 min.
9) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.