Thanks to Sandy Greathouse for this recipe for Black Pepper Bread -- It
has: great texture, full-flavor, small bite. My husband said, "this is the
best bread you have baked." Could it be the BREAD-LIST magic??
Pepper Bread
2 1/2 to 3 1/2 cups bread Flour
1 1/2 teaspoon Sugar
2 teaspoons ground Corinder Seeds
2 teaspoons coarsely ground black pepper
1 teaspoon salt
1 package active Dry Yeast
3 Tablespoons Butter, sliced or at room temperature
1 cup water (120 F)
Glaze:
1 Egg, beaten with 1 Tablespoon cold water
In a bowl or food processor, combine 2 1/2 cups of the Flour, sugar,
Coriander, Black Pepper, Salt, Yeast, and Butter. Add the hot
water. Process or knead to make a soft dough, adding more of the remaining
flour as needed. The dough should be elastic and smooth. Place in an
oiled bowl and turn to coat. Seal or cover and let rise until
doubled. Punch down. Shape into a round and place on a greased baking
sheet. Let double again. Preheat oven to 350 F. Brush the loaf with the
egg glaze. Bake in the middle of the oven for 25 to 30 minutes until the
bottom sounds hollow when tapped. Cool on a wire rack. This is from
"Nathalie Dupree Coks For Family and Friends".