Hi:
I should have written more about the Black Pepper Bread, it was just a
very rich bread that only had black pepper in it. In the book, A WORLD OF
BREADS by Dolores Casella there was a recipe for Kuchen, which is lots of
eggs and butter, it is very close. I also printed out a recipe from:
http://www.betterbaking.com for a classic Brioche, which I think probably
is this bread with the addition of black pepper, and shaped into loaves.
Is there any way to print recipes off of the bread-bakers lists without
printing out the entire listing?
[[Editor's Note: highlight the text you want and copy and paste it into
your favorite text editor, then print from there.]]
I'm new to this web site; but am really enjoying it, everyone is really
helpful. Sending you a recipe for a delicious bread using maple syrup,
(Use Maine if possible)
Helen
Maple Oatmeal Bread
1 pkg. active dry yeast
1 1/4 cups warm water (105 to 115 F)
1/3 cup Maple syrup
1 Tbsp. cooking oil
1 tsp. Salt
1 cup quick-cooking rolled oats
2 3/4 cups Bread Flour (up to 3 1/4 cups)
In a large bowl, sprinkle yeast over warm water; let stand 5 minutes. Stir
in maple syrup, cooking oil, salt, and rolled oats. Stir in 2 1/2 cups of
the bread flour, a little at a time, until dough begins to form a
ball. Turn out onto a lightly floured surface. Knead in enough of the
remaining bread flour to make a moderately stiff dough that is smooth and
elastic. (6 to 8 minutes total). Shape dough into a ball. Place in a
lightly greased bowl, turn once to grease surface of dough. Cover; let
rise in a warm place until double in size (45 to 60 minutes). Punch dough
down. Turn out onto a lightly floured surface. Divide in half. Cover; let
rest 10 minutes. Grease two 8x4x2 inch loaf pans. Shape into loaves. Place
into prepared pans. Sprinkle with quick-cooking rolled oats Cover; let rise
in a warm place until double (30 to 40 minutes). Bake in a 350 F oven 35
to 40 minutes. Immediately remove from pans.
Better Homes & Gardens
Hometown Cooking
April 2000