Tuesday, May 31, 2005

Savory Pepper Bread

I made this bread in a hotel kitchenette while traveling on a recent project. It turned out so great that I wanted to be sure to include it here! It's so simple! I didn't even have a bread pan... I used a cookie sheet and just mounded it into a big mound of dough and let it rise and popped it in the oven like that. It was wonderful!

Ingredients:
  • 2 cups stone-ground wheat flour
  • 1/4 cup of sugar
  • 1 tsp kosher salt
  • 2 tsp black pepper
  • 1 packet yeast
  • 1-2 cups of warm (not hot, not cold) water
  • 1 stick of butter

Directions:

Warm the yeast in the water and let it sit for a few minutes and melt the butter in a saucepan.

Mix all other ingredients in a large mixing bowl. Add the water/yeast mixture and work together into a fine dough. Add the melted butter and continue to combine into dough.

Let the dough rise several times and re-fold the dough over several hours. While the dough is rising keep it in a warm but not hot room. Keep the dough covered with plastic wrap to prevent it from drying out.

Before the last rise, place the dough in its final baking pan and form it into shape. Let it rise well until it doubles in size and then bake it at 350 degrees for about 30 minutes.

Enjoy this bread with basil-flavored olive oil for dipping.

0 Comments:

Post a Comment

<< Home

Free Subscription to Food Arts Magazine