ITALIAN PEPPER BREAD RECIPES

Steps:

• Oil large bowl and set aside. Warm salt pork in large skillet over low heat until some fat is rendered. Increase heat to medium-high and saute until crisp. Drain pork on paper towels. Reserve 1/4 cup fat from skillet.
• Combine 1 1/2 cups warm water, reserved pork fat, salt and pepper in large bowl. Dissolve yeast in remaining 3/4 cup warm water. Let stand until foamy and proofed, about 10 minutes.
• Add to pepper mixture. Add salt pork and 3 cups flour, stirring vigorously until mixture forms smooth batter.
• Blend in remaining flour 1 cup at a time to form stiff dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Transfer to prepared bowl, turning to coat entire surface. Cover and let stand in warm draft-free area until doubled in volume, about 1 hour.
• Punch dough down. Turn out onto lightly floured surface and cut in half. Divide each half into thirds. Roll each piece into 12-inch-long rope. Place 3 ropes on ungreased baking sheet and braid together, pinching ends to seal.
• Repeat with remaining dough. Cover lightly and let stand in warm, draft-free area until doubled, 45 minutes.
• Preheat oven to 375*F. Brush loaves with beaten egg. Sprinkle with coarse salt. Bake until crust is golden brown and bread sounds hollow when tapped, 40-45 minutes. Cool on racks.
• Italian Pepper Bread can be prepared ahead, wrapped tightly in foil and frozen.

Steps:

• Put the bread to soak in warm water for about 10 minutes. Squeeze it well with your hands to get ride of the liquid then crumble it inside a large bowl.
• Cut tomatoes into cubes and finely chop garlic along with the herbs and half the capers.
• In a small frying pan, fry garlic and herbs for a few seconds with 1 tablespoon of oil.
• Add chopped tomatoes, mix and immediately turn off the heat, let the mixture cool down.
• Add all the ingredients into the bowl with bread, add the pecorino and the remaining capers.
• Season with salt and pepper, then mix for a couple of minutes to combine very well all ingredients.
• Trim about 1/2 -inch (1 cm) from tops of peppers. Remove the seeds then place them in a baking pan.
• Brush the peppers with a little olive oil and sprinkle them with a pinch of salt.
• Fill peppers using a spoon, pressing to compact the filling very well into it.
• Sprinkle with the breadcrumbs on top and drizzle with olive oil, cover with the tops of each pepper and bake in a preheated oven at 360°F (180C°) for 30 minutes.
• Remove the tops and continue baking for another 10 minutes.