About this recipe:This bread is soft and tender with a coarse crumb. Don't worry about the black pepper being overpowering in flavour, it merely adds a delicious general seasoning. Serve fresh with lashings of butter.
375g plain flour
2 tablespoons caster sugar
2 teaspoons coarse ground black pepper
2 (7g) sachets easy bake yeast
1 teaspoon salt
3 tablespoons soft margarine
200g plain flour
1 egg yolk
1 tablespoon water
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Preheat oven to 190 C / Gas 5. Grease a tube cake tin.
Stir together 375g flour, sugar, pepper, yeast and salt together in a large bowl.
Heat water and margarine to 54 degrees C in a saucepan over low heat. Pour the hot water-margarine mixture into the flour; quickly stir a few strokes to combine. Stir in 1 egg, beat the mixture to form a loose batter and stir in 200g of flour. Knead the dough on a floured work surface until smooth and elastic, about 4 minutes.
Divide the dough into 12 equal-sized pieces, form them into rolls and place them into the bottom of the prepared tin. Set the tin into a sink of hot water (about 46 degrees C) until the rolls have doubled in size, about 15 minutes. Beat egg yolk with 1 tablespoon of water until thoroughly combined; brush the dough with the beaten egg yolk mixture.
Bake in the preheated oven until golden brown, about 25 minutes.