Feta, Red Capsicum, and Onion Bread
- RECIPE MAKES: 2 loaves - 10 slices per loaf
- PREP TIME: 15min
- COOK TIME: 30min & 30min proof
Heat oil in a non-stick frying pan to medium-high. Sautè onion and capsicum until softened, approx. 10min. Set aside, covered.
Lightly spray with oil two, 13cm x 24cm log baking tins.
Measure 1 Tbsp FATE Mix, place to one side.
Place remaining FATE Mix, yeast, and salt into a large bowl, stir to combine. Create a “well” in the centre of the dry ingredients.
Combine oil, water, and Parisian in a jug, pour into the well. Mix immediately with an electric beater, until the mixture is smooth and silky, approx. 1min. Using a spatula, scrape any dough from beaters. Quickly, stir onion and capsicum, and feta through the dough.
Divide mixture evenly across the baking tins. Dust hands with reserved FATE Mix, gently press top of each loaf to level the surface. Leave in a warm place until dough has almost doubled in size (approx. 30min).
Heat oven to 200ºC while dough is proofing.
Bake proofed loaves, approx. 30 min, until tops are golden brown. Remove loaves from tins and place on a wire rack to cool.
Serving Suggestion:
Per slice-
If you use MylifeBiocheese each slice is protein free.
If you use Dodoni feta cheese each slice contain 1g protein
Top Tip:
Slice the bread into 10 even slices and freeze.
- ½ Tbsp vegetable oil
- 1 large brown onion, finely chopped
- 1 large red capsicum, finely chopped
- 120g crumbled, protein free feta (mylife® Biocheese) or 120g crumbled, Greek feta (Dodoni®)
- Oil spray
- 500g FATE Low Protein All-Purpose Mix
- 1 sachet yeast (provided with mix)
- 2 tsp salt
- 450ml very warm water
- Few drops of Parisian (optional browning agent)
