Bread-Bakers v102.n018.2

While I intend to try several of those pepper breads recently posted, I've 
found that simply adding cracked pepper to my favorite white or wheat bread 
does an excellent job for sandwiches. I like it hot, about one TABLEspoon 
of coarse pepper per three cups of flour. I've got a grandson who likes it 
REALLY hot at two tablespoons in three cups, and make it for him 
frequently. Bob (not the Tarheel Baker, whose posts I love to read)