Roasted pepper, caramelised onion & feta bread

An all in one Mediterranean bread with exciting ingredients that blend so well together. The charred juicy pepper, the sweet and sour caramelised onion along with a hint of saltiness from the feta cheese makes this bread something very special, even though I do say so myself! Lovely with a light soup or just with a little butter on its own. I will definitely be experimenting more with these flavours and more breads are still to come!

INGREDIENTS

1 medium white onion sliced crescents
1/2 tbsp olive oil for onion
1/2 tsp brown sugar
1/2 tsp balsamic vinegar
1 red bell pepper
1 clove garlic crushed
30-40g feta cheese diced or crumbled
250g plain flour
2 tsp baking powder
1/2 tsp salt
2 eggs lightly beaten
100ml milk
100ml olive oil
Oil and flour for pan

METHOD

1. To roast the red bell pepper, preheat oven to 200c/400f/gas mark 6 and cook directly on the top shelf for 15-20 minutes until the skin starts to peel and a little charred. Deseed the pepper and take off skin, slice into thin strips and then halve the strips. Set aside

2. To caramelise onion, heat 1/2 tbsp olive oil in a frying pan, add the onions, brown sugar and balsamic vinegar. Mix well and reduce to a low to medium flame and cook for 10 to 12 minutes. Stirring occasionally, The onion will have taken on a lovely brown colour and a sweet aroma. Set aside to cool.

3. Turn the oven to 180c/350f/gas mark 4. Mix the eggs, milk and olive oil together. Add the flour, baking powder and salt to the egg mixture and stir. Do not over work just make sure the mixture is combined

4. Throw in the roasted pepper slices, caramelised onion and garlic and gently bring together

5. Grease a bread loaf pan with a little oil and flour it to avoid sticking. Place in the oven for 35-45 minutes making sure it is cooked on the inside by sticking a skewer into the middle of the loaf. Once it comes out clean it’s ready and will have taken on a golden colour. Leave in the pan for 20 minutes to cool and then ease out, slice and serve with some butter