Pumpkin and Pepper bread
Bread perfect either on it’s own or to dip into your pasta! If you prefer tomatoes over peppers just swap them in the recipe!
Here’s what you’ll need;
- 85g peppers in oil, drained
- 450g GF white bread flour
- 1 tsp xanthan gum
- 2 tsp yeast
- 1 tsp caster sugar
- 15g cheese (I used red leicester)
- salt and pepper
- 1 tsp dried mixed herbs
- 2 tbsp pumpkin pesto (or pumpkin puree)
- 3 tbsp oil, drained from the peppers
- 1 egg, plus an additional beaten egg
Mix together the flour, xanthan gum, yeast, sugar, 1tsp salt and a good grinding of pepper in a bowl. Stir in the herbs, chopped peppers and the cheese.
In a jug mix together 250ml lukewarm water, the oil and pumpkin pesto. Add to the bowl of flour mixture along with the egg. Combine into a dough and then knead on a floured surface for 5 minutes.
Return to the bowl, cover with oiled cling film and leave in a warm place for 1 hour. Remove from the bowl and place on a baking tin in a loaf shape, cover with cling film again and return to the warm place for a further hour.
Preheat the oven to 200.
Add a pinch of salt to the beaten egg and brush over the loaf. Bake in the oven for 30 minutes until the loaf is golden.