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Kolaches and black pepper bread

rls-1850@juno.com
Sat, 13 Apr 2002 13:32:29 -0500
v102.n017.5
Sheila, maybe you're looking for kolaches, which can have several different 
fillings and several different shapes as well.  Kolaches were discussed on 
this list a few weeks ago, so maybe you can find what you're looking for in 
the archives.

Helen Frati, I found two recipes for black pepper bread.  Will copy out 
only the one below because it looks very rich.  If it's very different from 
what you bought in South Carolina, please post again and I'll copy out the 
second, far less rich recipe.

This is from _The Spice Cookbook_ by Avanelle Day and Lillie Stuckey (New 
York:  David White Company, 1964).

	BLACK PEPPER CRACKLING BREAD

"Black pepper bread is very popular in many parts of Italy.  This bread, 
sprinkled with bits of crackling, is especially good served with salads and 
stews."

2 envelopes active dry yeast
1/2 cup warm water (110 to 115 F.)
1 teaspoon sugar
1 cup scalded milk
1/3 cup shortening

1 tablespoon sugar
2 teaspoons salt
1 large egg

About 6 cups sifted all-purpose flour
2 teaspoon ground black pepper
3 cups cracklings (see below)
Melted butter or margarine

Combine yeast, warm water, and 1 teaspoon sugar.  Let stand 5 minutes to 
soften.  Combine hot milk and shortening and cool to lukewarm.  Add to 
yeast mixture.  Stir in the next 3 ingredients and 2 cups of the flour. 
Beat batter until it falls in a sheet from the spoon.  Gradually add 
remaining flour, kneading it in.  Continue kneading on a lightly floured 
board until dough is smooth and satiny.

Place dough in a greased bowl, turning to bring greased side to the top. 
Cover with a towel and let rise in a warm place (80 to 85 F.) until double 
in size (about 1 hour).  Punch down dough.  Form into 2 balls of equal 
size.  Cover and let rest 10 minutes.

Roll each ball of dough 1/2 inch thick in a 14 x 9-inch rectangle. Brush 
surface with melted butter or margarine.  Sprinkle each with 1 teaspoon 
ground black pepper and 1 1/2 cups cracklings.  Roll up in jelly-roll 
fashion.  Place in a greased 9 x 5 x 3-inch loaf pan.  Brush top with 
melted butter or margarine.  Cover and let rise in a warm place (80 to 85 
F.) until double in size.  Bake in a preheated moderate oven (375 F.) 40 
minutes or until bread has browned.

TO MAKE CRACKLINGS
Cut 3 pounds salt pork (fat back) into thin slices.  Place in a large 
baking pan and cook in a preheated very hot oven (450 F.) 5 
minutes.  Reduce heat to 350 F. and cook 25 minutes, or until pork is crisp 
and brown.  Save fat for other cooking purposes.

YIELD:  2 loaves