America's Best Recipes/1989

Cracked Pepper Bread
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2 loaves N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4-1/4 cups all-purpose flour, divided 2 tablespoons sugar 3/4 teaspoon salt
2 teaspoons coarsely ground pepper 1 package dry yeast 1-1/4 cups milk
2 tablespoons butter or margarine 1 egg 1 egg yolk, beaten



1 Combine 2 cups flour, sugar, salt, pepper, and yeast in a large mixing bowl; stir well. Combine milk and butter in a saucepan; heat until butter melts, stirring occasionally. Cool to 120 to 130 F.
2 Gradually add milk mixture to flour mixture, beating at high speed of an electric mixer. Add egg and 1/2 cup flour; beat 2 minutes at medium speed. Gradually stir in remaining 1-3/4 cups flour to make a soft dough. Turn dough out onto a lightly floured surface, and knead until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 F), free from drafts, 1 hour or until doubled in bulk.
3 Punch dough down; let rest 10 minutes. Divide dough in half. Shape each half into a round, slightly flat loaf. Place loaves on a lightly greased baking sheet; brush with egg yolk. Make several diagonal slits about 1/4-inch deep across the top of each loaf, using a sharp knife.
4 Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 375 F for 15 to 20 minutes or until loaves sound hollow when tapped. Remove from baking sheet immediately, and let cool on wire racks.

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