Recipe For Cooking Black Pepper Bread
Toaster Oven Quick Breads :: Savory Quick Bread
Black Pepper Bread
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1 1/2 C. milk
\n3 Tbsp. sugar
\n2 tea. Watkins Cheese Flavored Salt
\n1 tea. Watkins Basil
\n1/4 C. butter or margarine
\n2 pkg. rapid-rise dry yeast
\n3/4 C. warm water (105-115 degrees F)
\n7 C. unsifted flour
\n1 egg
\n1 1/2 tea. Watkins Black Pepper
\n3 Tbsp. bacon bits
\n1 egg yolk beaten with 2 Tbsp. water
\nWatkins Cracked Black Pepper
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In sm. saucepan heat milk just until bubbles form around edge of pan; remove from heat. Add sugar, cheese salt, basil, and butter; stir until butter is melted. Cool to lukewarm.
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Sprinkle yeast over warm water in lrg. bowl; stir until yeast is dissolved. Stir in lukewarm milk mixture. Add 3 C. flour and egg to mixture; beat 2 min. with a spoon until batter is smooth. Gradually \nadd remaining flour and 1 1/2 tea. black pepper, mixing with hands if necessary. Knead dough on a lightly floured board for 10 min. or until smooth and elastic. Place dough in lrg. prepared bowl; turn over to bring prepared side up. Cover and let rise in warm place (85 degrees F), free from drafts, until double in bulk (about 45 min. to one hr.).
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Punch dough down; knead in bacon bits; divide dough in half. Cut one half into 3 equal parts; roll each to make a 20-in. strip, tapering ends. Braid strips together; pin. ends to seal. Place on lrg. 17 x 11-in. prepared cookie sheet. Repeat with remaining dough and place on same cookie sheet. Cover with clean towel; let rise again until double (about 45 min.).
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Brush surface of breads with egg yolk mixture and sprinkle on cracked black pepper to taste. Bake at 375 degrees F for 30 to 35 min. or until golden brown.
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Serve cool or slightly warm with softened butter or margarine.
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Makes approximately 2 loaves of bread, about 24 servings
