This is a bold bread dough infused is with sweet paprika. It creates a base with subtle heat. The perfect crusty bread for your next winter stew.

FEATURED STANDOUTS

Paprika

Tthis vibrant red spice is the star of the show, delivering a distinct warm and smoky kick. It’s crucial for achieving the signature flavor of this dough, providing a pleasant heat without overwhelming the other ingredients. The amount of cayenne can be adjusted to suit individual spice tolerances, allowing for a personalized level of warmth.

Neutral Oil

A neutral-flavored oil, such as canola or sunflower oil, plays a vital role in tenderizing the dough. It adds a delicate richness. It ensures a soft, pliable texture. It does not introduce any competing flavors that might detract from the cayenne. This allows the smoky spice to shine through unhindered.

Bread Flour

Bread flour has a higher protein content. It is essential for developing the gluten structure needed for a resilient and chewy dough. This strong framework allows the dough to rise effectively. It creates an airy crumb while maintaining a satisfying chewiness. This texture complements the bold flavor of the cayenne.

Yeast

Active dry yeast is the leavening agent that breathes life into the dough. It consumes sugars in the flour and produces carbon dioxide gas. This process causes the dough to rise. It also develops a complex, nuanced flavor profile. The yeast’s activity is crucial for achieving a light and airy texture.

TIPS & TRICKS FOR THE BEST PAPRIKA NO KNEAD BREAD

Bloom the Yeast for Optimal Activity

Before combining with other ingredients, always “bloom” your yeast in warm water (typically between 105-115°F or 40-46°C). This process rehydrates the yeast, activates it, and ensures its vitality, leading to a more vigorous rise and a superior dough structure. Look for a foamy layer on the surface of the water, which indicates the yeast is active and ready to work.

Tailor the Heat

The beauty of this recipe lies in its adaptability. While cayenne is central to the flavor, feel free to adjust the quantity based on your personal spice tolerance. For a milder warmth, reduce the amount; for a more fiery kick, increase it. It’s always best to start with a smaller amount and add more if desired.

Enhance with Garlic Butter

For an extra layer of savory deliciousness, brush your finished bread with melted garlic butter. Do this immediately after it comes out of the oven. The warm bread will absorb the rich flavors of the butter and garlic. This creates an irresistible aroma and taste. It perfectly complements the subtle heat of the cayenne.

Overnight Rest for Deeper Flavor Development

For the most profound and complex flavor, allow your dough to undergo a slow, overnight proofing in the refrigerator. This extended fermentation process allows the yeast to work at a slower pace. It develops a wider range of aromatic compounds. This results in a more nuanced and delicious dough. The cold temperature also makes the dough easier to handle.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Dutch oven with lid

Mixing Bowl

Measuring cup

Measuring spoon

SIMILAR INGREDIENTS TO

Vanilla Bread Pudding

Pan au Chocolat Bread Pudding

Rum Spiced Pineapple Bread Pudding

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RECIPE

Ingredients:

• 4 cups Bread Flour
• 1 Tbsp Salt
• 2 tsp Yeast
• 1 Tbsp Sugar
• 1.5 cups Warm Water
• 2 Tbsp Vegetable Oil
• 3 Tbsp Cayenne Pepper

Directions:

1. Combine vegetable oil and cayenne pepper and allow to sit.
2. Bloom the Yeast: In a separate bowl, combine yeast, sugar, and warm water. Let sit for 5 minutes.
3. In a large bowl, combine salt and flour.
4. Pour the oil mixture into the bloomed yeast mixture, then pour this into the flour mixture. Combine until a shaggy dough forms.
5. Fold the dough over itself and let sit overnight.
6. Preheat a Dutch oven with the lid on at 450°F for 30 minutes.
7. Carefully remove the hot Dutch oven from the oven using oven mitts.
8. Place the dough on parchment paper or a flour-lined pizza paddle, then transfer it into the Dutch oven.
9. Cut a slit into the top of the dough.
10. Cover and bake for 40 minutes.
11. Remove the lid and continue baking for another 5-10 minutes, or until the bread sounds hollow when tapped, indicating it’s fully cooked.
12. Remove the bread from the oven and let it cool for 20 minutes before slicing.

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