Roasted Red Pepper Bread
Well, this is something that has been going around food blogs for a while and is called the Seven Links Challenge, where bloggers choose 7 of their posts that deserve to be recognized and talk about them.
Sawsan of Chef in Disguise tagged me.
Firstly, I want to thank Sawsan for thinking of me for this challenge and secondly, for taking me back on sort of a walk down the memory lane of all my posts.
By the way Sawsan has a great blog and some amazing recipes and stories. Do check her out.
Now the rules for being tagged are simple. The first thing you have to do once you are tagged is to list out 7 of the following things from your blog:
1. THE MOST BEAUTIFUL POST:
It has to be the post I did on my brother and my mom’s famous chocolate balls. Why is it beautiful? Well, because it was dedicated to one of the most beautiful persons I know (and I am talking about the inner beauty here) and it talks about a recipe by another beautiful person in my life (here I am talking about both inner and outer beauty)- my mom.
2.THE MOST POPULAR POST:
According to site stats, its the Macaron Cake post I did. And rightly so that it is the most popular one. It is also one post I am really proud of because I turned a complete failure into a great tasting delight!
3.THE MOST CONTROVERSIAL POST:
I don’t think I write anything too controversial; well, at least I try not to. But I guess the one on Mooli Parantha is the only post that comes to my mind. Well, at least my mom thought it was controversial as I was really heavy worded in that post! The post is also an example of my previous photography!
4. THE MOST HELPFUL POST:
Hopefully, my GMT posts are the most helpful ones because I really do put a lot of research in them. But I guess, if I had to pick one it would be the carrot cake truffle post I did. Again a failure that turned into something really delicious!
5. THE POST THAT WAS SURPRISINGLY SUCCESSFUL:
It has to be the coconut ice cream post. And the surprise has to be more from my Mom’s side than mine’s. She was sure that I would fail in making a nice creamy ice cream. She tried her best to convince me not to make it, but I did and she was pleasantly surprised by the taste, the texture and the fact it was made without an ice cream maker!
6. THE POST THAT DID NOT GET THE ATTENTION IT DESERVED:
I think the Caesar Salad post. It was one of the earlier posts I did and I actually can’t complain about the lack of hits on that post because I did not even put a picture up for it. Plus, hardly people viewed my blog then- my blog and its existence was only known to a few of my close friends and family. But, the recipe that I used has always been a hit with everyone. And that’s why I feel I wish it should have gotten more attention.
7. THE POST I AM PROUD OF:
It has to be my April Daring Bakers’ Challenge because of the creativity involved. I love those vegetable bowls even though I would most probably use them as decoration pieces (as they do get a little chewy when you dehydrate them). It was also the first time I tried my go at fried ice cream and noodle bowls.
Now that that is done. As part of being tagged, the second thing you have to do is to carry the tagging on and tag 5 more bloggers.
I would like to see what the following bloggers have to say about their posts:
And since all of you were kind enough to read through this (and even if you weren’t), I will leave you with the recipe for this Roasted Red Pepper Bread I had made the other day.
I made this a while back and well, never got around posting about it. I had been wanting to incorporate roasted bell peppers in my bread for a while and when I got a good deal on red bell peppers, I thought of making a bread and added the roasted peppers. Seriously roasting is one of the best ways to eat bell peppers and what better way to have it in a bread!
I made some brie and pesto grilled sandwiches with them and oh boy! they were great!
Makes one large loaf
- 3/4 cup spring onions, diced
- 1 roasted bell pepper, skin removed, deseeded and diced
- 2 1/2 tsp instant yeast
- 1 tsp sugar
- 1 cup water, plus 1/4 cup
- 6 tsp sunflower seeds
- 1 tsp poppy seeds
- 3 tbsp flax seeds, roasted and ground
- 3 tsp extra virgin olive oil
- 2 1/4 cup bread flour
- 2 1/4 cup whole wheat flour
- 1/4th cup plus 3 tsp soy flour
- 2 tsp wheat germ
- 1 1/2 tsp salt
- Purée together the roasted red pepper and spring onions with 1/4 cup water and the salt.
- In a bowl of a stand mixer, mix together the flours, wheat germ, ground flax seeds, poppy seeds, sunflower seeds, yeast and sugar.
- In a small bowl, whisk together water, oil, pureed pepper and onion mix.
- With the paddle attachment on, add in the wet mixture to the dry one. Once everything starts coming together change to the dough hook and knead for 8-10 minutes.
- Remove from the bowl to a lightly floured surface and knead for another two minutes till you get a smooth dough. Put in an oiled bowl and cover with a moist towel. Let rise to double in a warm place for 1 to 1 1/2 hours.
- Once doubled in size, punch down and turn onto a lightly floured surface.
- Gently pull into a rectangle. Starting at narrow end , roll up into cylinder; press seam to seal. Put on baking tray lined with parchment paper dusted with a little cornmeal.
- Cover with towel; let rise for about 1 hour or until doubled in bulk.
- Bake in center of 400°F (200°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake for 30 to 35 minutes or until browned and loaf sounds hollow when tapped on bottom. Remove from pan and brush with some melted butter. Let cool on rack.