Red Pepper Bread

A delicious, savory bread perfect for summer! Goes extremely well with grilled foods, a simple salad….all of those fresh foods that summer is so full of.

  2 medium onions

2 cloves garlic, sliced

4 tbs olive oil

3 large red peppers (or red, yellow and orange)

2 pkg yeast

1 c warm water

1 Tbs sugar

2 tsp salt

1/8 tsp cayenne

1 tsp dried chipotle if desired

1 tsp cracked black pepper

4 c flour

1 egg

1/4 tsp oregeno

Chop one onion. Cook onion and garlic in 2 Tbs  olive oil until  tender. Chop one pepper and add. Cook until limp. Puree this mixture.

Cut the other pepper into a small dice -saute until soft but shape is retained

Slice onion in 1/2 inch slices. saute until transparent. Cool. Add egg, chipotle, and oregeno. set aside.

 Proof yeast in water. with sugar. Add salt, remaining olive oil,  cayenne, and cracked pepper. Add puree and diced pepper and mix well. Add 3 c flour and mix to a soft dough. Turn out and knead in as much extra flour as you need to to achieve an elastic, smooth ball of dough. oil dough.Let rise 1 hour.

 Shape into flat, 10 inch round. Indent a 9 inch diameter area int he center to recieve the topping. Spread cooled onion mixture over dough and let rise 30 minutes or until doubled.

 Bake at 350 45-50 minutes.