Roasted Red Pepper and Feta Bread

This is another skillet bread recipe that I wasn't sure we were going to like, so I cut the recipe by four and used our little pans. And, of course, we ended up liking it after all. However, I'm not so sure we would have liked several days of leftover bread, so it's still a good thing I made a small batch. Here's that version; if you want the full-sized one, go here.

Roasted Red Pepper and Feta Skillet Bread

(for two)

1 cup flour

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon baking soda

1 tablespoon butter, cold 

1/4 large egg, beaten (use the extra for scrambled eggs or another small recipe)

1/2 cup buttermilk

1/4 cup coarsely chopped roasted red peppers

1/8 cup coarsely crumbled feta cheese

2 teaspoons coarsely chopped fresh basil or green onion

1/4 teaspoon coarsely ground black pepper

Cut the butter into the dry ingredients, the gently stir in the egg and buttermilk. Add the peppers, cheese and basil, then knead gently, adding more flour if necessary. Divide in half, roll into a flattened ball and place in greased 6" iron skillets. Sprinkle with pepper. Bake at 425 degrees for 15 minutes. Serve warm.