Onion and Pepper Bread

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 50mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    376
based on 16 ratings

Bread filled with sauteed peppers and onions.

recipe updated Nov 20, 2024

Ingredients

  • Water icon
    Water
    300 g
  • Onion icon
    Onion
    300 g
  • Red bell pepper icon
    Red bell pepper
    200 g
  • Egg icon
    Egg
    1
  • Fresh yeast icon
    Fresh yeast
    14 g
  • Bread flour icon
    Bread flour
    500 g
  • Salt icon
    Salt
    1 teaspoon
  • Black pepper icon
    Black pepper
    ½ teaspoon
  • Olive oil icon
    Olive oil
    20 ml
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Lightly floured surface
  • kCook icon Lightly floured surface

Step preview

  1. Grease and line a clean baking tray with parchment paper
  2. Attach the Dough Tool
  3. Add fresh yeast and water to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Heat with splashguard fitted until dissolved - 5 min, 30°C, Speed OFF
  6. Then add bread flour, salt and black pepper to the Cooking Chef XL Bowl
  7. Knead with splashguard fitted until combined - 1 min, Speed Min
  8. Knead with splashguard fitted until mixture comes together - 9 min, Speed 1
  9. Remove the dough from the Cooking Chef XL Bowl
  10. Lightly oil the Cooking Chef XL Bowl
  11. Add the dough back to Cooking Chef XL Bowl
  12. Prove with splashguard fitted - 30 min, 30°C, Speed OFF
  13. Transfer dough to lightly floured surface
  14. Cover with kitchen towel
  15. Clean Cooking Chef bowl
  16. Attach the Stir Tool and Stir Assist Clip
  17. Add onion and olive oil to the Cooking Chef XL Bowl
  18. Cook with splashguard fitted until translucent - 4 min, 120°C, Stir 2
  19. Then add red bell pepper, salt and black pepper to the Cooking Chef XL Bowl
  20. Cook with splashguard fitted until soft and let cool - 7 min, 120°C, Stir 2
  21. Roll out dough onto lightly floured surface into a rectangle
  22. Place vegetables on dough
  23. Spread evenly until covered
  24. Roll into a log and trim the edges
  25. Transfer dough to baking tray and cover
  26. Prove until doubled - 1 hr
  27. Pre-heat oven - 200°C
  28. Brush with egg
  29. Bake until golden brown - 30 min, 200°C
  30. Remove from oven and let cool
  31. Transfer onto cooling rack until completely cool
  32. Serve
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