Best 8 Pepper And Pancetta Batter Bread Recipes

Are you looking for a savory and delectable bread recipe that will tantalize your taste buds? If so, then you've come to the right place. In this article, we'll guide you through the process of creating a mouthwatering pepper and pancetta batter bread that is perfect for any occasion. This easy-to-follow recipe combines the flavors of freshly cracked black pepper, crispy pancetta, and a fluffy batter to create a loaf of bread that is both flavorful and satisfying.

Here are our top 8 tried and tested recipes!

PEAS AND PANCETTA

Peas and Pancetta image

An Italian side dish special. Simple but full of flavor.

Provided by Anonymous

Categories Side Dish Vegetables Green Peas

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil
2 ounces pancetta, chopped
3 tablespoons chopped onion
1 pound frozen peas, thawed
¼ cup dry white wine
1 ½ tablespoons chopped fresh thyme leaves
salt and ground black pepper to taste

Steps:

Heat olive oil in a frying pan over medium heat; cook and stir pancetta and onion in the hot oil until pancetta is translucent, about 5 minutes. Stir peas, white wine, thyme, salt, and pepper into pancetta mixture; bring to boil. Reduce heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 17 g, Cholesterol 5 mg, Fat 9.1 g, Fiber 5 g, Protein 7.7 g, SaturatedFat 1.6 g, Sodium 232.2 mg, Sugar 6.6 g

PANCETTA & PEPPER PIPERADE

Pancetta & pepper piperade image

Eggs are cracked into a rich tomato and pancetta sauce in this traditional Basque-inspired dish - perfect for brunch or a midweek meal

Provided by Good Food team

Categories Breakfast, Brunch, Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 8

Ingredients

2 x 70g packs pancetta pieces
1 red onion , finely chopped
3 peppers , 1 each of green, red and yellow, deseeded and finely diced
400g can chopped tomatoes
2 tbsp tomato purée
4 medium eggs
small handful basil leaves , shredded
crusty bread , to serve (optional)

Steps:

Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.
Add the peppers, tomatoes and tomato purée to the pan and mix well. Season, cover and cook for 10-15 mins.
Make 4 small wells in the mixture. Crack an egg into each well and cook for a further 5-6 mins or until the eggs have set. Scatter with basil and serve straight away, with crusty bread, if you like.

Nutrition Facts : Calories 259 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium

PEPPER AND PANCETTA BATTER BREAD

Pepper and Pancetta Batter Bread image

Provided by Daphna Rabinovich

Categories bake,dinner,North American,pepper,pork,rice and grain,side

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 slices slices pancetta (or 3 strips lean bacon), finely chopped
¾ cup hot water
4 tsp granulated sugar
1 Tbsp chopped fresh basil (or 1 tsp dried)
½ tsp each salt and pepper
¼ cup lukewarm water
1 pkg active dry yeast (or 1 tbsp)
1 egg
2 ¼ cup all-purpose flour (approx)
1 Tbsp cornmeal

Steps:

In skillet, fry pancetta over medium heat until crisp. Remove and crumble pancetta, reserving fat.
In large bowl of stand mixer, combine 1 tbsp pancetta fat with hot water, 1 tbsp of the sugar, basil, salt and pepper; let stand for 10 minutes.
Meanwhile, in small bowl, mix remaining 1 tsp sugar with lukewarm water; sprinkle yeast over top, stirring to dissolve granules. Let stand for 10 minutes.
With fork, stir down yeast mixture, whisking to dissolve all yeast; mix into pepper mixture. Blend in egg.
Beat in flour in 2 additions, adding a few tablespoons more flour if necessary to form smooth, elastic wet batter; beat for 4 minutes. Beat in pancetta. Cover and let rise until doubled in bulk, 45 to 60 minutes.
Punch down batter. Grease 6-cup ovenproof casserole dish, preferably round; sprinkle with cornmeal. Scrape batter into dish; cover and let rise until risen to top of dish, about 1 hour.
Bake in 400°F oven until bread sounds hollow when tapped, 35 to 45 minutes. Remove from dish; let cool on rack.

PANCETTA AND PEPPER BAKED PASTA

Pancetta and Pepper Baked Pasta image

Pick a perfect pasta like this one with pancetta, peppers and Parmesan.

Provided by Food Network Kitchen

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
4 large sprigs fresh basil
3/4 pound diced pancetta
1 pound dried fusilli
2 cups sliced jarred roasted red peppers
3 cups shredded mozzarella
1 cup grated Parmesan

Steps:

Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl with a slotted spoon.
Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
Add the tomato sauce, red peppers, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

CRACKED PEPPER BREAD

Cracked Pepper Bread image

I love my bread machine and am always trying new recipes in it. This bread is one of my successes. When it's baking, the whole kitchen smells wonderful. Basil, garlic, chives and Parmesan cheese give this tall tender loaf a real Italian flavor.-Joy McMillan, The Woodlands, Texas

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (2 pounds, 16 slices).

Number Of Ingredients 12

Ingredients

1-1/2 cups water (70° to 80°)
3 tablespoons olive oil
3 tablespoons sugar
2 teaspoons salt
3 tablespoons minced chives
2 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon cracked black pepper
1/4 cup grated Parmesan cheese
4 cups bread flour
2-1/2 teaspoons active dry yeast

Steps:

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 141 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 319mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

PEPPER BREAD

Pepper Bread image

This recipe was passed on to me by my aunt; we used to beg for her to make this as children. The pepper is slight in comparison to the overall taste. The brushed egg yolk mixture gives the bread a crunchier outside and soft inside.

Provided by jbertsch

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 55m

Yield 12

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons coarse ground black pepper
2 (.25 ounce) packages fast-rising yeast
1 teaspoon salt
1 ¼ cups water
3 tablespoons soft margarine
1 egg
1 ½ cups all-purpose flour
1 egg yolk
1 tablespoon water

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a tube pan.
Stir together 3 cups of flour, the sugar, pepper, yeast, and salt together in a large bowl.
Heat water and margarine to 130 degrees F (54 degrees C) in a saucepan over low heat. Pour the hot water-margarine mixture into the flour; quickly stir a few strokes to combine. Stir in 1 egg, beat the mixture to form a loose batter, and stir in 1 1/2 cups of flour. Knead the dough on a floured work surface until smooth and elastic, about 4 minutes.
Divide the dough into 12 equal-sized pieces, form them into rolls, and place them into the bottom of the prepared pan. Set the pan into a sink of hot water (about 115 degrees F/46 degrees C) until the rolls have doubled in size, about 15 minutes. Beat egg yolk with 1 tablespoon of water until thoroughly combined; brush the dough with the beaten egg yolk mixture.
Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 217 calories, Carbohydrate 38.6 g, Cholesterol 32.6 mg, Fat 4 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 0.8 g, Sodium 233.7 mg, Sugar 2.3 g

CRUSHED RED PEPPER AND PANCETTA PASTA

Crushed Red Pepper and Pancetta Pasta image

Here is another quick meal that minimizes your time in the kitchen and doesn't require a lot of ingredients. Just serve with a nice green salad, some crusty Italian bread, and a nice red wine (of course)!

Provided by JackieOhNo

Categories Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
4 ounces pancetta, finely chopped
1 medium onion, coarsely chopped
1 (28 ounce) can crushed tomatoes
1/4-1/2 teaspoon dried red pepper flakes
1 lb spaghetti
salt
1/3 cup freshly grated parmesan cheese

Steps:

Heat large pot of water to boiling for pasta.
Heat oil in medium skillet over medium-low heat. Add pancetta and cook, stirring occasionally, until lightly browned, about 5 minutes. Using slotted spoon, transfer pancetta to small bowl.
Add onion to skillet and cook over medium-low heat until softened, about 5 minutes. Stir in tomatoes with liquid and red pepper flakes. Reduce heat and simmer, uncovered, stirring occasionally, about 20 minutes.
Meanwhile, salt boiling water, add pasta, and cook until tender but still firm to the bite. When pasta is almost done, stir pancetta into tomato mixture and heat through, 1-2 minutes.
Drain pasta and transfer to pasta bowl. Add sauce and toss well. Sprinkle with Parmesan cheese and serve hot.

PEPPER AND PANCETTA BATTER BREAD

Pepper and Pancetta Batter Bread image

From Canadian Living. Posting for safe keeping Times are approximate NOTE the approximate flour measure. Depending on the flour and weather sometimes more is needed and sometimes less.

Provided by wicked cook 46

Categories Yeast Breads

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 slices pancetta, finely chopped (or 3 strips lean bacon)
3/4 cup hot water
4 teaspoons granulated sugar
1 tablespoon chopped fresh basil (or 1 tsp dried)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup lukewarm water
1 tablespoon dry yeast
1 egg
2 1/4 cups all-purpose flour (approx)
1 tablespoon cornmeal

Steps:

In skillet, fry pancetta over medium heat until crisp. Remove and crumble pancetta, reserving fat.
In large bowl of stand mixer, combine 1 tablespoon pancetta fat with hot water, 1 tablespoon of the sugar, basil, salt and pepper; let stand for 10 minutes.
Meanwhile, in small bowl, mix remaining 1 teaspoom sugar with lukewarm water; sprinkle yeast over top, stirring to dissolve granules. Let stand for 10 minutes.
With fork, stir down yeast mixture, whisking to dissolve all yeast; mix into pepper mixture.
Blend in egg.
Beat in flour in 2 additions, adding a few tablespoons more flour if necessary to form smooth, elastic wet batter; beat for 4 minutes.
Beat in pancetta.
Cover and let rise until doubled in bulk, 45 to 60 minutes.
Punch down batter.
Grease 6-cup (1.5 L) ovenproof casserole dish, preferably round; sprinkle with cornmeal.
Scrape batter into dish; cover and let rise until risen to top of dish, about 1 hour.
Bake in 400°F (200°C) oven until bread sounds hollow when tapped, 35 to 45 minutes.
Remove from dish; let cool on rack.

Tips:

Use high-quality ingredients for the best results. Fresh ground pepper and pancetta will give your bread the best flavor.
Don't overmix the batter. Overmixing will result in a tough, dense bread.
Let the bread rise in a warm place until it has doubled in size. This will ensure that the bread is light and airy.
Bake the bread at a high temperature for a crispy crust. A temperature of 400 degrees Fahrenheit is ideal.
Let the bread cool slightly before slicing and serving. This will help to prevent the bread from crumbling.

Conclusion:

Pepper and pancetta batter bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover pancetta. With its crispy crust, light and airy interior, and flavorful pepper and pancetta filling, this bread is sure to be a hit with everyone who tries it.