Red Pepper Bread

Bread machine magic at its laziest and best. This red pepper loaf folds sweet bell peppers, onion, and a hit of parmesan right into the dough, so every slice runs through with color and savory flavor. No pre-cooking the vegetables, no complicated layering, no kneading by hand.

The peppers bring moisture and a mild sweetness that balances the salty parm and the olive oil base. That combination alone makes this loaf work as a side with pasta, a base for a caprese sandwich, or toast under a poached egg for breakfast.

The trick with bread machine loaves loaded with fresh vegetables is remembering that the peppers release water as they bake. That’s why there’s only a quarter teaspoon of salt and a full cup of water, not more, in the mix.

Kitchen Tips

• Chop the peppers fine rather than leaving big chunks. Large pieces steam the surrounding dough and leave gummy pockets.
• Add peppers and onion at the fruit/nut beep if your machine has one. Dumping them with the flour purees them during the first knead cycle.
• Dry the chopped vegetables on a towel before adding. Excess surface water throws off the flour-to-liquid ratio.
• Let the loaf cool fully on a rack before slicing. Hot bread shreds instead of cutting clean, especially with moist inclusions.

Variations

• Swap parmesan for crumbled feta or grated asiago for a sharper cheese profile.
• Stir in a tablespoon of chopped basil or oregano for an herb-forward Italian twist.
• Roast the red peppers first for a smoky, concentrated flavor closer to traditional focaccia.