Rosemary Bell Pepper Bread

This quick bread cousin of Italian focaccia is deliciously flavored with bits of bell pepper and aromatic rosemary. MORE+ LESS-

By Pillsbury Kitchens

May 7, 2010

1 3/4

cups All Purpose Flour

1 1/2

teaspoons baking powder

1/2

teaspoon baking soda

1/4

teaspoon salt

tablespoons margarine or butter

2/3

cup skim milk

1/2

cup chopped red, yellow or green bell pepper

teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary leaves, crushed

egg or 2 egg whites

tablespoons grated Parmesan cheese

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1

Heat oven to 400°F. Spray 8 or 9-inch round cake pan with nonstick cooking spray.
2

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, baking powder, baking soda and salt; mix well.
3

With pastry blender or fork, cut in margarine until well mixed. Stir in milk, bell pepper, rosemary and egg until soft dough forms. Spread dough evenly in spray-coated pan. Sprinkle with Parmesan cheese.
4

Bake at 400°F. for 16 to 22 minutes or until center is firm to the touch and cheese is golden brown. Cut into wedges. Serve warm or cool.

ROSEMARY Native to the Mediterranean region, this evergreen herb has narrow needle-like leaves and a pungent pine-like flavor. It is traditionally used with lamb but can also enhance other meats, breads and vegetables. In Italy, fresh rosemary is even used to garnish desserts. When dried, the needles become sharp and brittle, so dried rosemary should be crushed before using it.