Roasted Red Pepper-Cheese Bread
Roasted red peppers are found in jars near the olives in the
supermarket. Do not use the delay bake option for this recipe.
Extra Large Loaf (2 pounds)
1 cup water
1/2 cup chopped roasted red bell peppers
4 teaspoons margarine or butter, softened
2 cloves garlic, crushed
4 cups Gold Medal
®
Better for Bread™ flour
1/3 cup grated Parmesan cheese
2 tablespoons sugar
2 teaspoons salt
2 teaspoons dried basil leaves
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Large Loaf (1 1/2 pounds)
3/4 cup water
1/3 cup chopped roasted red bell peppers
1 tablespoon margarine or butter, softened
2 cloves garlic, crushed
3 1/4 cups Gold Medal
®
Better for Bread™ flour
1/4 cup grated Parmesan cheese
2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil leaves
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
Small Loaf (1 pound)
1/2 cup water
1/4 cup chopped roasted red bell peppers
2 teaspoons margarine or butter, softened
1 clove garlic, crushed
2 cups Gold Medal
®
Better for Bread™ flour
3 tablespoons grated Parmesan cheese
1 tablespoon sugar
1 teaspoon salt
1 teaspoon dried basil leaves
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START.
(For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes.
Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color
and “3” for a desired dark crust color.)
5.Press START. Bread will be done baking in the number of hours indicated.
6. A fruit and nut beep is indicated at 32 minutes into the cycle.
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