The peppers are suddenly multiplying, outside. What started off as a pretty dismal season has finally turned fruitful. I had enough to can and Victor had enough to make pepper bread.
Pepper Bread. It’s one of those things that is just fantastic in its simplicity. It bursts with flavor – and the spicier the peppers, the better the bread. Even Nonna likes it.
- 2 cups peppers
- 2 1/2 – 3 cups all-purpose flour
- 1 package active dry yeast
- 1/2 teaspoon salt
- 1 cup warm water
- 2 tbsp olive oil
Slice peppers lengthwise and fry in olive oil until limp. Sprinkle with salt and pepper. Set aside and cool.
Mix yeast and water in mixing bowl. Add flour, salt, and olive oil and mix about 3 minutes.
Scrape down bowl and mix, adding the last 1/2 cup flour, as necessary, until dough is smooth and silken.
Roll into a ball and let rest 10 minutes.
Roll into a rectangle about 15″ x 8″. Spread cooled peppers on dough.
Roll tightly and place on sheet pan.
Bake at 400° about 25-30 minutes.
And while that was cooling, I cut peppers.
Hot Pickled Peppers
- 6 lbs hot peppers
- 6 cups distilled white vinegar
- 1 1/2 cup water
- 2 tbsp sugar
- 4 tsp kosher salt
Wash and cut peppers to desired size. (I made rings. )
Pack peppers into mason jars leaving about 1/2″ headroom.
Combine and heat sugar, salt, vinegar, and water. Bring to boil and then simmer about 5-6 minutes.
Pour over peppers, leaving the same 1/2″ headroom.
Wipe rims of jars, top with lids and rings.
Process in a boiling water bath about 10 minutes.
And, because we needed something to eat with the pepper bread, I made soup.
Beef, spicy andouille sausage, lots of veggies and elbow macaroni.
We’re eating good.