Black Pepper Bread
A surprising flavor no one will expect.
Yield: Makes 2 loaves, serves 24
Ingredients
- 1 1/2 cups milk
- 3 Tbs. granulated sugar
- 2 tsp. cheese flavored salt
- 1 tsp. dried basil
- 1/4 cup butter or margarine
- 2 packages rapid-rise dry yeast
- 3/4 cup warm water (105-115 degrees F)
- 7 cups unsifted all-purpose flour
- 1 egg
- 1 1/2 tsp. black pepper
- 3 Tbs. bacon bits
- 1 egg yolk beaten with 2 tablespoons water
- cracked black pepper
Instructions
- Preheat oven to 375 degrees F
- In small saucepan, heat milk just until bubbles form around edge of pan; remove from heat
- Add sugar, cheese salt, basil, and butter; stir until butter is melted. Cool to lukewarm
- Sprinkle yeast over warm water in large bowl; stir until yeast is dissolved
- Stir in lukewarm milk mixture
- Add 3 cups flour and egg to mixture; beat 2 minutes with a spoon until batter is smooth
- Gradually add remaining flour and 1 1/2 tsp. black pepper, mixing with hands if necessary
- Knead dough on a lightly floured board for 10 minutes or until smooth and elastic
- Place dough in large greased bowl; turn over to bring greased side up. Cover and let rise in warm place (85 degrees F), free from drafts, until double in bulk (about 45 minutes to one hour)
- Punch dough down; knead in bacon bits; divide dough in half
- Cut one half into 3 equal parts; roll each to make a 20-inch strip, tapering ends
- Braid strips together; pinch ends to seal. Place on large 17 x 11-inch greased baking sheet
- Repeat with remaining dough and place on same baking sheet
- Cover with clean towel; let rise again until double (about 45 minutes)
- Brush surface of breads with egg yolk mixture and sprinkle on cracked black pepper to taste
- Bake for 30 to 35 minutes or until golden brown
- Serve cool or slightly warm with softened butter or margarine
