Hot Pepper Buns

These are the Red Pepper buns mentioned with the grilled portobellos but truly they deserve their own post.

I have been adventuring in bread for a few months now and am starting to experiment with starters. So when looking for the perfect bun to accompany my grilled Portobello I thought a sweet and spicy bread would be perfect. This recipe is based on the Tomato rolls in Carol Field's "the Italian Baker".

This recipe calls for a preferment. For the experienced baker this is your starter. If you have a well developed starter by all means use it. Otherwise here goes.

To make your Preferment/Starter/Biga…

Biga (makes 2 1/3 cups)

¼ tsp active dry yeast
¼ cup warm water
1 ¼ cup plus 2 tbsp water room temperature
3 ¾ cups flour

Stir the yeast into the warm water and allow to sit for 10 minutes. Stir in the remaining water and then the flour 1 cup at a time. Mix for 3-4 minutes. Place in a lightly oiled bowl and allow to rise at a cool room temperature for 6-24 hours. The starter should triple in volume. Refrigerate until ready to use.

Pepper Buns



(makes 10-12 buns)

2 ½ tsp active dry yeast (1 Pkg)
1 tsp sugar
1 cup plus 3 tbsp warm water
2 Tbs Olive Oil
½ cup Biga (125 g)
3 ¾ - 4 1/4 cups (500-550 grams) unbleached flour
2 tsp salt
20 oz (2 Tbsp) dried onion
1 cup pureed Roasted Red pepper (150G)
1 Ancho Chile Chopped fine (10G)

Stir the yeast flour and sugar together and allow to sit for 10 minutes. Add 2 tbsp of oil and starter. Stir vigorously breaking up the starter. Add the salt, stir in the flour 1 cup at a time until the dough comes together. Knead 8-10 minutes until silky and elastic. Place in a lightly oiled bowl to rise for 45 minutes.
Turn the dough out, cut into 12 pieces and shape into round balls, allow to rise for 45 minutes. Prior to baking baste with an egg wash and dust with dried onions and cornmeal. Bake in oven that has been preheated to 400 degrees F. Bake approximately 20 minutes. Cool on a rack.

These are wonderful with rich flavors like the grilled Portobello, with Brie by itself, or with a dash of Horseradish and some roast beef. A wonderful addition to any baker's recipe book!