Black Pepper Bread

    Black Pepper Bread


    8 people made this

    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.

    Serves: 12 

    • 375g plain flour
    • 2 tablespoons caster sugar
    • 2 teaspoons coarse ground black pepper
    • 2 (7g) sachets easy bake yeast
    • 1 teaspoon salt
    • 300ml water
    • 3 tablespoons soft margarine
    • 1 egg
    • 200g plain flour
    • 1 egg yolk
    • 1 tablespoon water

    Prep:15min  ›  Cook:25min  ›  Extra time:15min proofing  ›  Ready in:55min 

    1. Preheat oven to 190 C / Gas 5. Grease a tube cake tin.
    2. Stir together 375g flour, sugar, pepper, yeast and salt together in a large bowl.
    3. 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.
    4. 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.
    5. Bake in the preheated oven until golden brown, about 25 minutes.

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