Last year when Veena posted spicy pizza bread, I immediately bookmarked the recipe to my April 2015 marathon folder. Her bread was colorful and looked very flavorful. I made the bread twice, first day I messed up a bit and ended up making two loaves. Since I messed up the first day, I made it again few days later and the result was satisfying. Second time I made the bread, I used pepperoni and green bell peppers.
I made half the recipe and baked in a mini loaf pan. I adjusted the toppings and seasoning that I had in my pantry. First day I used green and red bell peppers, and jalapeno peppers to spicy up the bread. Second try I used green peppers and pepperoni slices. I used homemade seasoning instead of pizza seasoning. This bread requires two rises; first rise after mixing the dough and the second rise after shaping the bread.
The first day I made the bread, my bread dough did not rise during the 2nd rise even after letting it rest for 2 hours. I felt my yeast might have died and made the dough again using another envelop of yeast. This time I let the dough rest for 1 hour during the second rise and the dough tripled in volume. By then even my first loaf also rose a bit and baked both the loaves as I did not want to throw away the first loaf of dough. My first loaf of bread that was proofed for more than 4 hours and increased only 1 ½ – 2 times in volume came out beautifully and the second loaf which was proofed for 1 hours until it tripled sank on the top. You can see the baked loaves in the below pictures. Picture to the left was proofed for 1 hour and tripled in volume and the loaf to the right proofed for 4 – 5 hours but barely doubles in volume
When I asked my fellow bakers about it on WhatsApp, as I guessed they said I over proofed (letting the dough rise) my second loaf. No matter what the recipe says, the second rise should be only until the dough doubles in volume and no more than that. The proofing time could be as short as 15 – 20 minutes to as long as an hour or longer. I baked the bread again on another day and this time I used green peppers and pepperoni toppings. Second time bread came out beautifully and Mr.U also liked it. He did not taste the bread the first day I baked it but on the second day, addition of pepperoni tempted him to taste. The bread was soft and he liked it. He ate it with omelet. Below picture is of the first loaf from day 1.
Total Time: 2 hours 15 minutes
Preparation: 15 minutes
Resting Time: 90 minutes
Baking Time: 28 – 30 minutes
Yields: 1 mini loaf
- ¼ cup Water
- ¾ tsp. Active Dry Yeast
- 1 tsp. Sugar
- 96 grams or ¾ cup All-Purpose Flour
- ¼ tsp. Salt
- ½ cup Topping
- 4 – 5 Slices of Pickled Jalapeno Peppers, chopped
- ½ tsp. Red Pepper Flakes (Can use 1 tsp. but I cut it down as I added jalapeno peppers)
- 1 tsp. Pizza Seasoning or Homemade Seasoning (I used homemade seasoning)
- 1 tbsp. Olive Oil + more greasing the bowl and the loaf pan
- ¼ tsp. Dry Oregano Leaves
- ¼ teaspoon Dry Basil Leaves
- ⅛ tsp. Dry Rosemary Leaves
- ⅛ tsp. Onion Powder
- 1/16 or a dash of Garlic Powder
- 1/16 or a dash of Dry Thyme Leaves
- 1/16 or a dash of fine Sea Salt
- 1/16 or a dash of Chili Powder (Chili Flakes can also be used)
- Warm water in a small microwave safe bowl for 20 seconds or until warm. Add sugar and yeast to warm water and let it forth up to 10 minutes.
- If using homemade seasoning, mix together all the ingredients listed under seasoning and lightly rub the dry leaves and keep aside.
- Meantime, mix flour, salt, chili flakes and seasoning.
- Add toppings and mix well.
- Add yeast mixture to flour and mix to make dough. Dough is going to be sticky and that is ok.
- Add oil and knead for 1 minute.
- Place the dough in an oiled bowl, cover with a saran/plastic wrap and let the dough double in volume. This will take about 1 hour.
- Punch the dough down, shape the dough and place it in an oiled mini loaf pan. Or the dough can be shaped and placed in a greased baking sheet.
- Let the dough rise again until doubles in volume. It took about 15 – 30 minutes but it could take as long as an hour. Do Not over proof the dough. During the second rise, dough should be doubled in volume and not more than that. If using a baking sheet, you will notice that the dough will flatten out.
- Preheat the oven to 450 F (230 C). Start the oven 10 – 15 minutes before the last rise.
- Bake the bread in a middle rack in a preheated oven for 25 – 30 minutes or until the bread begins to brown. Mine was done in 28 minutes. Do not forget to brush the top of the bread with oil half way into baking.
- Let it cool on a wire rack.
- Slice after the bread is cooled and serve with some marinara sauce or ketchup or with some omelet 🙂
- Toppings – I used ¼ cup chopped red bell peppers and ¼ cup chopped green peppers. Second time I used ¼ cup green bell peppers and ¼ cup chopped pepperoni, about 12 – 14 slices. This bread is versatile and toppings such as olives and sun dried tomatoes can also be used though I have not used.
- Seasoning – I used homemade seasoning by mixing a few dry herbs I had in my pantry. This bread can be Indianized by adding some Indian spices instead of Italian spices. For Indian flavor, try adding garam masala, chili powder and cumin powder.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51