Baked cheese and capsicum bread

Baked cheese and capsicum bread

Cheesy pull-apart bread – ideal for sharing

Baked cheese and capsicum bread is homemade bread filled with roasted yellow capsicum, melted cheese and sunflower seeds.

Perfect for sharing, this loaf pulls apart and the freshly baked bread rolls can then be dipped into the gooey cheese centre.

Share this bread with friends and family for a weekend lunch or as a satisfying starter with wine.

Sunshine Coast Hinterland cheese

I use Blackall Gold Washed Rind cheese in this recipe. It has a pale orange & white rind that inspired me to use it with roasted yellow capsicum. This soft cheese has a lot of flavour from its washed rind and a beautifully creamy interior. The creaminess of the cheese goes really well with the sweetness of the capsicum.

Blackall Gold is made by the Woombye Cheese Company who are based in Woombye in the Sunshine Coast Hinterland. I bought the cheese from the wonderful fromagerie cheese shop at Maleny Food Co. If you love cheese you should definitely visit Maleny Food Co. as they have a fantastic selection of Australian and international cheeses.

A tasty bread ‘flower’

To start this recipe you first prepare homemade bread dough. You then fill the majority of the dough with strips of roasted capsicum and form it into rolls. A round piece of dough is placed in the centre of a baking tray and is surrounded by the capsicum rolls.
When the bread has been baked, a hole is cut out of the central roll and is filled with cheese, capsicum and sunflower seeds. The finished bread resembles the shape of a flower that can be pulled apart and shared.

Baked cheese and capsicum bread on a yellow board
Baked cheese and capsicum bread – a pull-apart bread that is great for sharing

You should make baked cheese and capsicum bread because it is:

  • Melted cheese and fresh bread that tastes so good!
  • Seasonal: capsicums are now in season (summer).
  • Championing a local ingredient: creamy Blackall Gold Washed Rind cheese made by Woombye Cheese Company.

Baked cheese bread’s main ingredients:

  • Strong bread flour
  • Yeast
  • Yellow capsicum
  • Blackall Gold Washed Rind cheese
Baked cheese and capsicum bread close-up
Melted cheese filling – Baked cheese and capsicum bread

Tips for busy cooks

If you don’t have time to make your own bread you can use a store-bought damper-style or tear ‘n’ share bread and skip to the last step of the recipe.

Instead of roasting a yellow capsicum, you could buy pre-roasted red capsicum strips that come in a jar.

Serving suggestions:

  1. Lunch: share this bread with friends during a weekend meal.
  2. Dinner: serve baked cheese and capsicum bread as a filling starter.

Yellow capsicum, melted cheese and fresh bread

Baked cheese and capsicum bread is a flavoursome tear ‘n’ share loaf. Ideal for a weekend lunch or with a glass of red wine on a Friday night.

Did you eat this bread for lunch or did you enjoy it with a glass of wine for dinner?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Do you love food that you can share with your friends? Try this recipe next: tomato and basil pizza

Baked cheese and capsicum bread

Baked cheese and capsicum bread is homemade bread filled with roasted yellow capsicum, melted cheese and sunflower seeds.
Meal Type Dinner, Lunch, Starter
Cuisine Australian-Inspired
Keyword Baked cheese and capsicum bread, Vegetarian
Dough proving 1 hour 45 minutes
Total Time 55 minutes
Servings 1 Large cheese bread
Author Veg Coast Cook

Ingredients

Dough

  • 1 sachet dried yeast (7g)
  • 300 ml lukewarm water
  • ½ tsp raw sugar
  • 500 g strong bread flour plus extra for flouring surface
  • Pinch of ground sea salt
  • Olive oil for greasing

Filling

  • 100 g yellow capsicum roasted (reserve some for garnish) *See Recipe Notes
  • 1 free-range egg lightly beaten
  • 100 g Blackall Gold Washed Rind cheese cut into 2cm cubes *See Recipe Notes
  • 1 tsp sunflower seeds

Instructions

  1. Bread dough: Combine yeast, sugar and water in a small bowl and leave in a warm place for 3 minutes until bubbles appear on the surface.
  2. Put the flour in a large bowl and add salt to one side of the bowl. Add yeast mixture to the flour on the opposite side to the salt. Mix with your hands until the dough forms. Add more water or flour if needed.
  3. Tip the dough onto a floured surface and knead for 10 minutes. Form the dough into a ball, put it in a large bowl and cover with oiled clingfilm. Leave to prove (rise) in a warm place for 1 hour.
  4. Once proved, tip dough onto a floured surface and cut off 150g of dough. Form the 150g piece of dough into a round roll & cover it with oiled clingfilm while you make the rest of the rolls.
  5. Using a rolling pin, roll out the remaining dough into an oval shape approximately 30 cm long by 26 cm wide and 1 cm thick. Lay strips of capsicum across the width of the dough leaving a 1-2 cm gap between them (reserve some of the capsicum for the garnish).

  6. Tightly roll up the dough (with the capsicum on the inside) to form a log shape. Cut log into eight pieces.
  7. Line a large round baking tray with greaseproof paper. Put the plain roll (that you made earlier) in the centre of the lined tray. Arrange the eight capsicum-filled rolls (cut side up) around the central plain roll. Cover with oiled clingfilm and leave in a warm place to prove for 45 minutes.
  8. Preheat oven to 180°C fan.
  9. Remove clingfilm and brush dough with beaten egg. Bake dough in oven for 20 minutes. Remove from oven and carefully cut out the top of the central plain roll leaving a 1-2 cm edge.

  10. Fill the plain roll with cubes of cheese and remaining capsicum. Sprinkle sunflower seeds over the cheese. Return bread to oven to bake for 5 minutes or until the cheese has melted. Remove from oven and serve warm.

Recipe Notes

*Yellow capsicum: Preheat oven to 200°C fan. Roast a whole capsicum in a small baking dish in the oven for 30 minutes. Remove from oven, transfer to a bowl and cover with clingfilm. Leave to cool for 30 minutes then remove the skin, stem and seeds. Dry the capsicum flesh on kitchen paper and cut it into long strips that are approximately ½ cm wide. Reserve & chop about four strips for garnish.

*Blackall Gold Washed Rind cheese produced by Woombye Cheese Company - if you can’t get this cheese you could use a different washed rind cheese, plain camembert or brie.

Made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.