CRACKED PEPPER BREAD
I love my bread machine and am always trying new recipes in it. This bread is one of my successes. When it's baking, the whole kitchen smells wonderful. Basil, garlic, chives and Parmesan cheese give this tall tender loaf a real Italian flavor.-Joy McMillan, The Woodlands, Texas
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds, 16 slices).
Number Of Ingredients 12
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 141 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 319mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
CRACKED BLACK PEPPER BREAD (BREAD MACHINE)
This bread recipe has some of my very favorite ingredients - garlic, chives, basil, Parmesan cheese and cracked black pepper as well. Yummy! Baking time is according to bread machine. Recipe from Taste of Home.
Provided by Marie
Categories Yeast Breads
Time 10m
Yield 1 2lb loaf
Number Of Ingredients 12
Steps:
- Place all ingredients in bread machine pan in order suggested by manufacturer.
- Select basic bread setting.
- Do not use time delay feature of your bread machine for this recipe.
CRACKED BLACK PEPPER CHEESE BREAD
Make and share this Cracked Black Pepper Cheese Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix together first 6 ingredients in a large bowl.
- Make a well in the center of the flour mixture; set aside.
- In another smaller bowl, mix together eggs, yogurt, oil, milk, and mustard.
- Add to the flour mixture; also add cheese and onions.
- Mix just until moistened; batter will be lumpy.
- Pour batter into a greased 8x4x2 inch loaf pan.
- Bake at 350 degrees for 50-55 minutes or until tests done.
- Cool in pan on a wire rack for 10 minute.
- Remove bread from pan and this is best served warm.
- This bread goes well with hearty stews and soups.
CRACKED PEPPER FOCACCIA WITH TRUFFLE OIL
Steps:
- Stir 2 cups lukewarm water and yeast in large bowl to blend. Mix in 3 tablespoons olive oil, truffle oil, cracked pepper, and 2 teaspoons salt. Add 1 cup flour. Using wood spoon, stir vigorously until well incorporated. Add enough of remaining 3 3/4 cups flour, about 1/2 cup at a time, to form dough that is soft, sticky and not completely smooth, stirring vigorously until well incorporated. Oil large bowl. Scrape dough into oiled bowl. Cover bowl with plastic wrap. For do-ahead version: Chill dough overnight. Allow dough to come to room temperature in warm draft-free area before proceeding. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
- Lightly oil 15x10x1-inch baking sheet. Slide out dough onto prepared baking sheet (dough will be soft and will easily slide out onto sheet; do not punch down dough or knead dough). Gently pull and stretch dough so that dough almost covers baking sheet. Press fingertips all over top of dough to form indentations. Brush top of focaccia with remaining 1 tablespoon olive oil. Sprinkle with thyme, rosemary and coarse salt. Cover loosely with plastic wrap. Let rise in warm draft-free area until puffed, about 30 minutes for refrigerated dough and about 15 minutes for room-temperature dough.
- Meanwhile, position rack in center of oven and preheat to 450°F. Bake focaccia until deep golden brown, about 30 minutes. Transfer to rack and cool.
- *Available at Italian markets, specialty foods stores and some supermarkets.
CRACKED BLACK PEPPER & FIGGY BREAD
A fiery hit that goes well with cheese
Provided by Lesley Waters
Categories Afternoon tea, Buffet, Lunch, Side dish, Snack, Supper
Time 2h15m
Yield Cuts into about 12 slices
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the flour, pepper, salt and yeast. Stir in the olive oil and enough warm water to form a soft dough. Turn out onto a lightly floured surface and knead for 10 mins until smooth and elastic.
- Put the dough in a lightly oiled, large bowl. Cover with oiled cling film and leave in a warm place for about 1 hr or until doubled in size. Heat oven to 200C/fan 180C/gas 6. When the dough has risen, knead it again to incorporate the figs, by pushing the dough and lightly kneading them in. Don't overwork the dough; it can look quite rough.
- Shape the dough into a rough oval and put on a lightly floured baking sheet. Using scissors, slash the top of the loaf and sprinkle over a little flour. Leave it to rise again, uncovered, until slightly swelled, about 10-15 mins (if the kitchen is warm). Bake for 40-45 mins until it sounds hollow when you tap it underneath, then cool on a wire rack.
Nutrition Facts : Calories 266 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.88 milligram of sodium
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