From: "Helen & Peter Frati" <frati183@blazenetme.net>
My husband and I visited Georgetown, SC and bought some black pepper bread
at a bakery called Kudzu Bakery.
>>>>>>> You might be referring to PFEFFERNUSS BROT, a bread of german
origin, which cotanins black pepper, aniseed, allspice and cinnamon. There
is a recipe for it in Bernard Clayton's book "New Complete Book of
Breads". I would have troublr typing it all up, his recipes are always
kilometric, and I have trouble typing.
Bob, the Tarheel baker sent me Rose Levy Beranbaum's recipe for Jewish Rye
Bread, which I made without any machine, i.e. Kitchen Aid, Food Processor.
It came out the best I have ever made. Do you think it was because it was
kneaded by hand? Any input on man versus machine???
>>>>>>> I don't think this has to do with machine. It most likely has to
do with Rose's recipes. She is very meticulous, and her recipes are always
excellent. I did not know she wrote a bread book, I have her cake and
pastry bibles. I wish I could thank her somehow. In the climate where I
live, only her methodology made it possible for me to use real buttercream
in my cakes.
Later,
Jazzbel