Baking| Roasted Pepper, Garlic Scapes & Cheddar Bread …. SRC!

“…the best poet is the man who delivers our daily bread: the local baker….”
Pablo Neruda

Roasted Pepper, Garlic Scapes & Cheddar Bread
It was the SRC time of the month yesterday, and I’m sorry I got the dates mixed up. Just shows that old age has crept in and I had the 6th in my mind and the post scheduled for today. That said, I made this beautiful bread from Barbs delicious blog a few weeks ago! My take on her recipe on Moms Fridge resulted in a Roasted Pepper, Garlic Scapes & Cheddar Bread which was fabulous!
Roasted Peppers, Garlic Scapes & Cheddar BreadIt was as simple as Barb said it was going to be. Make the dough in your bread machine {if you haven’t bought one yet then I would recommend zojirushi bread machines}, then fill, roll, rise and bake! I made the dough in a jiffy in the Thermomix {it’s magical for dough making I have to say}, and in my normal tearing routine mixed up the instructions. I let the dough rise first and then attempted to stuff it, which might explain why my roll isn’t as neat at Barbs, and quite rustic to look at.
Garlic Scapes & Roasted PeppersSince the dough rose first, and the red bell peppers were freshly char-grilled {more liquid component}, my dough tore in a few places which meant I had to almost fold it over several times to keep the stuffing in safe. In the end, the Roasted Pepper, Garlic Scapes & Cheddar Bread looked more like one of my favourite breads, the French Fougasse, which I make quite often.
Roasted Peppers, Garlic Scapes & Cheddar BreadDo check out Barbs post to see how it should actually look. The bread however was delicious and I served it with a mushroom potato soup and a green salad. Yummy meal and the bread went FAST!
Roasted Peppers, Garlic Scapes & Cheddar BreadThank you Barb was this beautiful recipe, and I do apologise for the late post.

The Secret Recipe Club, the brainchild of Amanda of Amanda’s Cookin’. The idea behind the club – Each month you are “assigned” a participating food blogger to make a recipe from. 

It’s a secret, so don’t tell them you are making something from their blog! Click here if you’d like to join!!


 [print_this]Recipe: Roasted Pepper, Garlic Scapes & Cheddar Bread your picture

Summary: A quick delicious bread that you can adapt to filling of your choice. Adapted from SFO Mom

Prep Time: 15 minutes
Total Time: 50 minutes {plus rising/resting time}

  • Dough
  • 1 cup water
  • 1 1/2 tbsp olive oil
  • 1 tsp sugar
  • 1 tsp salt
  • 3 cups plain flour
  • 2 tbsp gluten
  • 2 1/2 tsp yeast
  • 1 tbsp pickled peppers, chopped fine {optional}
  • 1 tbsp dried herbs {optional}
  • 3-4 cloves garlic, chopped fine {optional}
  • Filling
  • 200gm cheddar, grated
  • 2 roasted red bell peppers, chopped
  • 2-3 garlic scapes with greens, finely chopped
  • Freshly ground pepper
  • Olive Oil and sea salt for the top.


  1. Use the dough cycle of the bread machine, and put in the ingredients in the order recommended by the manufacturer. {Thermomix: Place all dough  ingredients in TM bowl, mix on Speed 4 for 5 seconds. Knead on lid closed position for 2 minutes}. 
  2. Remove dough; cover and let it rest 10 minutes. Then roll it out on a floured surface into a large rectangle.
  3. Sprinkle with garlic scapes, roasted peppers and cheddar.  Grind pepper over the filling if you like. Leave 1/2 inch margin all around. Don’t leave the topping on the dough too long as the peppers are quite moist. 
  4. Roll tightly like a jelly roll. Pinch the seam closed, and the ends as well. Place on a foil-covered baking sheet. {The foil is important in case the bread springs a leak.} Cut a few slashes in the top.
  5. Preheat oven to 180C.
  6. Cover and let the bread rise 30 to 45 minutes.
  7. Bake 35 minutes till golden brown. Brush with olive oil and sprinkle sea salt over the top the minute it comes out.
  8. Allow to cool for 15 minutes before slicing.


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Also find me on The Rabid Baker, The Times of India


  • 5 years ago

    Mixed up instructions or not it still looks gorgeous!! Lovely and rustic…

  • That bread sounds so artisan and gourmet. I would devour it in an instant.

  • 5 years ago

    What a gorgeous bread! Nice flavors – my favorite.



  • 5 years ago

    Garlic, herbs, cheese and roasted bell peppers – what lovely flavors in a yeast bread! And with that soup, double delicious!

  • 5 years ago

    What a nice looking bread!

  • al3ab
    5 years ago

    Hurrah, that

  • 5 years ago

    I love savoury breads, this looks brilliant, kind of like focaccia (which I’ve never made). Hungry for lunch now!

  • Beautiful photos and the bread looks like it could be a meal on its own.

  • 5 years ago

    The bread looks very rustic Deeba. I loved the presentation as well 🙂

  • 5 years ago

    There is always something beautiful baking in your kitchen. Have a good day!

  • 5 years ago

    What a great bread, loving flavors in it!

  • 5 years ago

    That looks really good! When you make the dough in the bread machine, it does rise. I just punch it down and then roll it out.
    Great minds think alike–over the weekend I made a “non-pepperoni” bread with some sauteed onions and peppers and mozzarella cheese. It was a HUGE hit. I want to try this bread your way; it looks fabulous with the peppers and cheese all throughout the bread.
    I’m glad you enjoyed the recipe and thanks for the great way to modify it!

  • What a great combination of flavors. It looks delicious!

  • 5 years ago

    Gorgeous! Thanks for sharing with the SRC. Great pick.

  • 5 years ago

    What a beautiful loaf… I think you could have just pretended that you purposely made it so rustic, and I wouldn’t have known any better. 🙂
    PS – I’ve never seen a garlic scape with the bulb still attached… it’s so pretty! The scapes we can buy over here are just a thick curly stem with a pointy tip, since they cut them off in the spring to force the garlic to focus its energies on the bulb.

  • This bread literally has all my husband’s favorite foods in it. I am going to have to make it!

  • This looks fabulous. I should make this with Indian flavors and some chili for my husband 😉 Not soup season here in Bangalore as it’s already hot but will make it in Monsoon for sure 🙂

  • 5 years ago

    How wonderful, Deeba! I love the combination bread-red bell peppers! So much fun the SRC, I’m tempted to join in!

  • 5 years ago

    I love this recipe. Mouth. Watering..

  • 5 years ago

    Oh that looks good Deeba. I wish I’d made such & variety of breads during winters!
    And I’m surprised how the ‘garlic scapes with greens’ look like scallions (spring onions) – to think of it, it’s onion & garlic at the same time?! Hehe! 😀

  • I love home made breads and soups. It’s all looking too delish for me at 1am here in Florida. My stomach is actually growling 😀

  • 5 years ago

    Deeba, you know I am a huge fan of baking bread at home and yours are each better than the last. Always perfect and always filled with a surprising and tasty blend of ingredients. I must try this recipe – love the cheddar, scapes and roasted red peppers – how perfect!

  • 5 years ago

    What gorgeous bread. I’m hungry already.

  • 5 years ago

    Oh I am loving this bread – all my favourite flavours! Might try it with Peppadews… thank you!

  • 5 years ago

    Thanks for the guide. I will share this post to my wife.


  • 5 years ago

    Nice! One day when I am courageous enough to use yeast, I will try this bread! I know my husband will have the whole loaf 😀

  • 5 years ago

    This recipe looks fantastic! I am actually hosting a garlic scapes linky party at 2 Sisters Cities as part of our Fresh Produce Tuesday series. I would love if you submitted this recipe!


  • Mansi Singh
    3 years ago

    Hi Deeba. Recipe sounds really yummy. Will try it over the weekend. Recipe asks for Gluten. Is there a specific brand you use or where in Gurgaon would it be available ? Any leads would be greatly appreciated.

    • 3 years ago

      Hey Mansi. The gluten I used came from Bakers Mart, an online store in Bangalore. Hope this helps.

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