Roasted Red Pepper & Herb Swirl Bread

Ingredients for Bread Dough:
3 - 4 c. whole milk, warmed to 120 - 130F
2 Tbsp. sugar
2 1/4 tsp. or 1 pkg. yeast
3 eggs
3 Tbsp. Rosemary Olive Oil
3 Tbsp. Basil Olive Oil
3 1/2 c. flour
1 Tbsp. salt

Ingredients for Red Pepper & Herb Swirl:
1/2 c. jarred roasted red peppers, drained and diced
1/4 fresh basil, chopped
1 Tbsp. fresh rosemary, chopped
1/4 c. Parmesan cheese, grated
3 garlic cloves, minced
1 tsp. Prairie Oils Sicilian Seasoning Spice Blend

Place warm milk, sugar, and yeast in the bowl of an electric mixer fitted with the whisk attachment. Let rest for 5 minutes activating the yeast. Add eggs, 1 1/2 tablespoons Rosemary Olive Oil, 1 1/2 tablespoons of Basil Olive Oil and gently whisk until combined. Swap out the whisk attachment for a dough hook and add the flour and the salt. Stir on low until the dough has combined then slowly increase speed to medium and knead for 5 minutes. Cover the bowl and set aside in a warm area to rise for 1 hour.

Place red peppers, basil, rosemary, Parmesan cheese, garlic, seasoning and the remaining Rosemary Olive Oil and Basil Olive Oil in a medium bowl, stir to combine and set aside.

Once the dough has risen, remove it from the bowl and place it on a lightly floured surface. If the dough is super sticky, knead a few times with a sprinkling of flour until slightly tacky. Toll the dough into a large rectangle. Spread the swirl mixture over the surface of the dough and roll into a long, tight cylinder. Wrap the cylinder in plastic and place it in the fridge to rest for 30 minutes. Lightly spritz and oven proof skillet or large cake pan with olive oil and set aside.

Once rested, remove the dough from the fridge, unwrap, and cut in in half lengthwise. Lay the two halves, with the centers facing up and pinch two of the ends together. With the un-tethered end , under over cross the two halves together like you were creating a braid. Carefully transfer the braided dough to the prepared pan and using the curvature of the pan, form the braided dough into a circle. Pinch and tuck the ends underneath themselves creating an almost seamless appearance. Cover with plastic and let rest for another hour.

Preheat oven to 375 F. Once the dough has rested and risen, uncover it and place it in the oven. Bake for 30 - 40 minutes or until cooked through and golden brown. Remove from the oven and set aside to rest for 15 - 30 minutes before slicing and serving.


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