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Cook'n with Betty Crocker 
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Garden Pepper Bread |
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Serves: 30 Print this RecipeServing Size: 1 slice Makes: 2 loaves, 15 slices each Marlys Stover - Boca Raton, Florida Bake-Off® Contest 34, 1990 This bountiful bread has tasty bits of colorful peppers dotting every slice. The recipe makes two hearty loaves. Plan to freeze one for later. Serve the bread warm or cool. 2 tablespoons margarine or butter 1/2 cup chopped onions 1/3 cup chopped red bell peppers 1/3 cup chopped green bell peppers 7 to 8 cups all-purpose flour 1/2 cup sugar 1/2 to 1 teaspoon salt 1/8 teaspoon pepper 2 packages active dry yeast 1 cup milk 3/4 cup water 1/3 cup margarine or butter 6 egg whites or 3 whole eggs Melt 2 tablespoons margarine in small skillet over medium heat. Add onion and bell peppers; cook 4 to 5 minutes or until vegetables are tender, stirring occasionally. Set aside. In large bowl, combine 2 cups flour, sugar, salt, pepper and yeast; blend well. In small saucepan, heat milk, water and 1/3 cup margarine until very warm (120 to 130°F.). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Add egg whites, cooked vegetable mixture and 1 cup flour; beat at medium speed 3 minutes. By hand, stir in an additional 3 to 3 1/2 cups flour to make a stiff dough. On floured surface, knead in remaining 1 to 1 1/2 cups flour until dough is smooth and elastic, about 10 minutes. (Dough will be slightly sticky.) Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 40 minutes. Grease two 9 x 5- or three 8 x 4-inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough in half; shape into loaves. Place in greased pans. Cover with greased plastic wrap and cloth towel; let rise in warm place until light and doubled in size, about 40 minutes. Heat oven to 375°F. Uncover dough. Bake 30 to 40 minutes or until loaves are deep golden brown and sound hollow when lightly tapped. Cover with foil during last 10 minutes of baking if necessary to avoid excessive browning. Immediately remove from pans; cool on wire racks. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 slice): Calories 170; Protein 5g; Carbohydrate 30g; Fat 3g; Sodium 120mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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