Parmesan Bread With Red Peppers And Mushrooms
A flavorful Parmesan bread infused with roasted red peppers and sautéed mushrooms, offering a savory and slightly spicy profile. Perfect for sharing at gatherings or as a hearty snack, this bread combines cheesy richness with vibrant vegetable flavors for a satisfying treat.
Ingredients
- 1 c. sweet red pepper, coarsely chopped ⓘ
- 1/2 medium onion, coarsely chopped ⓘ
- 1/2 c. mushrooms, sliced ⓘ
- 1 Tbsp. olive oil ⓘ
- 2 (1/4 oz. each) pkg. regular or fast rising yeast ⓘ
- 1 Tbsp. sugar ⓘ
- 1 1/2 c. warm water ⓘ
- 1 egg ⓘ
- 3 to 4 c. all-purpose flour ⓘ
- 1/4 c. grated Parmesan cheese ⓘ
- 1/4 tsp. salt ⓘ
- 1/8 tsp. cayenne pepper ⓘ
- 1/8 tsp. black pepper ⓘ
- milk ⓘ
Instructions
- Saute red peppers, onion, and mushrooms in olive oil until crisp and tender.
- Cool the sautéed vegetables.
- In a large bowl, stir yeast and sugar into warm water and let stand for 5 minutes.
- Stir in the egg.
- Mix in 3 cups of flour, Parmesan cheese, salt, cayenne pepper, and black pepper.
- Add the cooled vegetables and enough remaining flour to make a soft dough.
- Knead the dough on a floured surface until smooth and elastic, about 10 minutes.
Tips & Substitutions
For added flavor, consider substituting the sweet red pepper with roasted red peppers. If you prefer a spicier kick, add more cayenne pepper or mix in some jalapeños. Using bread flour instead of all-purpose flour will give the bread a chewier texture. Make sure to knead the dough thoroughly for the best rise and texture. Letting the dough rest longer can enhance the flavors.
Serving Suggestions
This Parmesan Bread pairs beautifully with Tomato And Pasta Salad for a light lunch or as a side dish to grilled meats. It also complements Mediterranean recipes, offering a delightful contrast to rich flavors. Serve warm with a drizzle of olive oil or a side of marinara sauce for dipping. For a complete meal, consider serving it alongside Fried Eggplant Or Zucchini.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. To keep the bread fresh longer, wrap it in plastic wrap and refrigerate for up to a week. For reheating, place slices in a toaster oven or conventional oven at 350°F for about 5-10 minutes until warm and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Parmesan Bread With Red Peppers And Mushrooms contains roughly 776 calories, with 21g protein, 112g carbohydrates, and 34g fat. It is an excellent source of vitamin D (98% of the Daily Value), dietary fiber (56% of the Daily Value), and iron (47% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 890mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread without yeast?
Yes, you can use baking powder as a substitute for yeast, but the texture will differ. Use about 1 tablespoon of baking powder for every cup of flour, and mix it into the dry ingredients. Keep in mind, the bread won't have the same rise or chewiness as yeast bread.
How can I make this recipe gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking mix. Ensure the yeast is also gluten-free, and consider adding a tablespoon of xanthan gum to help bind the dough. The texture may vary slightly, but it should still be delicious.
What can I add to the dough for extra flavor?
You can incorporate herbs like rosemary or thyme into the dough for added flavor. Shredded cheese, such as mozzarella or cheddar, can also be mixed in for a cheesy twist. For a more robust flavor, try adding sun-dried tomatoes or olives to the vegetable mix.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).