Black Pepper Bread recipe
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- Dish type
- White bread
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.
9 people made this
- 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
MethodPrep:15min ›Cook:25min ›Extra time:15min proofing › Ready in:55min
- 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.
Reviews & ratingsAverage global rating:(8)
Reviews in English (7)
Great taste! I made this with whole wheat flour instead of all purpose flour and honey instead of sugar. I love the light airy texture!-16 Apr 2010
the bread bakes as one. Think of this recipe like that of a monkey bread. Once the individual pieces rise, it will bake as a whole loaf. Hope that helps you.-31 Jul 2010
hey this is a really good recipe...the dh and sil really like them...well me too...they turned out nice and fluffy and soft and kinda crispy on the outside...i did the dough thingy in the bread machine and then made them into regular buns and put into a 9 x 13 pan...added two extra teaspoons of pepper but will add one more (=5) next time...(we LUV course ground blk pep) and i used olive oil instead of margarine...for sure will recommend and make again...thanks for sharing the recipe...-12 Oct 2010
Black Pepper Parmesan Bread Recipe For Bread Machines
[Updated 1 June 2020]Sandwiches can be made into a gourmet lunch when you use recipes that turn out artisan bread without much more effort than a plain white loaf, and this recipe for Black Pepper Parmesan Bread baked in a bread machine won’t disappoint you.
This bread is great with ham, smoked salmon, cheese and believe it or not, divine packed with chicken salad and mayo. But best of all I think accompanying a hot freshly cooked omelet for lunch.
Though not originally for bread machines, this easy recipe for Parmesan and pepper bread has been adjusted and then tested in three different makes.
It works very well in the three different models tested including my own Panasonic – and there’s no reason it won’t work perfectly well in yours.
Load the following ingredients into the bread machine in the order your manufactures book advices, but as these recipes will always tell you, basically separate the yeast away from the salt, sugar, and water by using the flour.
For a 1lb loaf:
1 ½ tsp bread machine yeast
6 ½ oz of white bread flour
3 ½ oz wholewheat flour
1 tsp of salt
1 ½ tsp freshly ground black pepper – add more if you like it hot
2 ½ oz grated Parmesan cheese
1 tbsp sugar
2 tbsp vegetable oil
*2 tbsp powdered milk
*6 fl oz water
If you don’t have any powdered milk then just use ordinary milk instead of water
For a 1 ½ lb loaf:
2 ¼ tsp bread machine yeast
10 oz of white bread flour
5 oz whole wheat flour
1 ½ tsp of salt
2 ¼ tsp freshly ground black pepper – add more if you like it hot
3 oz grated Parmesan cheese
1 ½ tbsp sugar
3 tbsp vegetable oil
*3 tbsp powdered milk
*8 fl oz water
If you don’t have any powdered milk then just use ordinary milk instead of water
Let the loaf cool thoroughly before storing ( or eating!). We all have our own little ways when it comes to storing bread – and mine isn’t a bread bin but cotton bread bags – click here to read more. Usually, home baked doesn’t last long, but when you do manage to bake a loaf without it getting eaten in minutes by hungry kids, it’s worth storing it in a way that will keep it fresh for longer without sending the crust soggy – ugh.
Savory Pumpkin, Black Pepper, Turmeric Bread
Fall news flash: Pumpkin is not sweet. Pumpkin everything, everywhere is delicious and I get it, we like our pumpkin with cinnamon, sugar, and whip cream! This season, let’s embrace pumpkin for what it truly is, without the marketing team behind pumpkin spice. The humble gourd makes quite a savory cooking ingredient. Used in baking, pumpkin keeps your baked goods moist. For this savory bread loaf, I used turmeric and black pepper for maximum antiinflammatory benefit and paired with pumpkin.
This is great toasted, warm out of the oven with a schmear of grass-fed butter or my easy pumpkin walnut butter. Going the sandwich route, use this bread for a leftover turkey and cranberry sauce.
Savory Turmeric, Pumpkin & Black Pepper Bread
¾ cup fine ground almond meal (flour)
1 tsp. ground black pepper
1 cup pureed pumpkin (can use can, box, or fresh pumpkin puree)
1 T. Bragg’s apple cider vinegar
½ cup pumpkin seeds (not toasted)
Preheat oven to 350°F and grease a standard glass loaf pan with coconut oil.
In a mixing bowl, mix together the almond flour, turmeric, pepper, salt, and baking soda.
In a separate bowl, mix together the pumpkin, eggs, and maple syrup. Fold the dry ingredients into the wet ingredients, mix well, then add apple cider vinegar and stir again.
Pour into loaf pan. Sprinkle with generous handful of pumpkin seeds and bake 20-25 minutes. Spread with grass-fed butter or pumpkin walnut butter (recipe below)
Pumpkin Walnut Butter
1 tsp. vanilla powder or vanilla extract
Add all ingredients to food processor. Blend until smooth. Taste ad adjust seasoning to your preference.
Dissolve sugar in warm water in medium bowl, and mix in yeast.
When yeast is bubbly, mix in salt, butter, 3/4 tablespoon rosemary, pepper and Italian seasoning, followed by 2 cups flour. Gradually add remaining flour to form pliable dough.
Knead dough for 10 to 12 minutes on floured work surface.
Coat inside of large bowl with olive oil. Place dough in bowl, cover and let rise 1 hour in warm location.
Punch down dough, and divide in half. Line baking sheet with lightly greased parchment paper. Shape dough into 2 round loaves, and place on baking sheet. Sprinkle loaves with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
Brush loaves with egg. Transfer to oven to bake 15 to 20 minutes, or until golden brown.
Parmesan Pepper Bread Recipe
This Parmesan Pepper Bread recipe is outstanding and everyone loves it! Parmesan cheese and freshly-ground black pepper give this bread a delicious and distinguished flavor. My family loves it!
- 1 1/4 cups lukewarm water (110 degrees F.)
- 1 tablespoon olive oil, extra-virgin
- 1/2 cup Parmesan Cheese (Parmigiano-Reggiano), freshly grated (reserve 1 tablespoon for topping)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 3/4 teaspoon pepper, freshly ground (I use mixed colors of peppercorns)
- 4 cups bread flour or unbleached all-purpose flour
- 3 teaspoons instant active dry yeast
- 1 egg white, beaten until foamy
Bread Machine Instructions:
Place all ingredients (except 1 tablespoon of Parmesan cheese and egg white) in the pan of the bread machine. Process according to manufacturer's instructions for a dough setting. Do not be afraid to open the lid and check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
If you can not judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval cover with plastic wrap and let rest for 10 to 15 minutes.
Stand Up Mixer Instructions:
In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients (except 1 tablespoon of Parmesan cheese and egg white). Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.
After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
Place on a baking sheet dusted with cornmeal or covered with a silpad cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.
Oven Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can nott comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.
Cool or Refrigerator Rise: If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf.
After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with beaten egg white. Gently press 1 tablespoon grated Parmesan cheese onto the top of loaf. and bake for 20 to 25 minutes or until nicely browned. A good check is to use an instant digital thermometer to test your bread. The internal temperature should be between 200 and 210 degrees F.
Remove from oven and let cool on a wire rack.
/>I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer . Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Comments from readers:
I am so excited that I found your web site. I tried the Parmesan Pepper Bread yesterday. I have never made bread by hand. WOW it came out great.
My co-workers here at the Police Department agree. I am looking forward to more of your recipes. – Daniel Little, Cornelius NC
Olive Cheese Bread with Garlic and Cracked Black Pepper
* quick bread * makes 1 loaf
- 1/2 c kalamata olives
- 3-4 garlic cloves
- 2 1/2 c flour
- 1 T baking powder
- 1/2 t salt
- 2 T dried minced onion
- 1 t dried thyme
- 1/2 t lemon zest
- 2 eggs
- 1/4 c full flavor olive oil
- 1 c milk
- 1 c sharp or extra-sharp cheddar cheese, grated
- fresh cracked black pepper
- cream cheese
To make, chop the kalamata olives and garlic. Combine flour, baking powder, salt, onion and thyme together. Add the olive mixture to the dry mixture and combine. In a separate bowl, combine eggs, olive oil, lemon zest and milk. Add to the dry mixture, but do not overmix. Clumps are good. Fold in shredded cheddar cheese, and place in a greased loaf pan. Sprinkle the top with cracked black pepper. Bake at 350 for 55-60 minutes or until done. Serve warm with cream cheese.
We’re officially back to cold temperatures again here (it’s 5 degrees out as I write this), and I’m thinking this bread will be the perfect accompaniment to a bowl of hot soup and some hearty cheese to warm our bones. Maybe I’ll toast some up under the broiler too. Have a great Tuesday and stay warm, my northern friends!
Black Pepper Lavash
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This Middle Eastern cracker bread is loaded with cracked black pepper, giving it a pleasant bite. For a fun start to any meal, combine it with our Watercress Walnut Dip.
Game plan: The dough can be made 1 day ahead and kept in the refrigerator until ready to bake. The lavash can be baked up to 8 hours before you plan to serve it.
This was featured as part of our Neoslacker Interactive Thanksgiving menu.
Black Pepper Bread recipe - Recipes
In bowl of electric mixer place warm milk and yeast stir until dissolved. Mix in sugar, oil, eggs and reserved mustard mixture. Gradually beat in reserved flour mixture. Increase speed to medium, and beat 2 minutes. Stir in cheese. With wooden spoon, stir in 3 cups flour or enough to make stiff dough.
Turn dough onto floured board knead until smooth and elastic, about 10 minutes, adding more flour if needed.
Place in lightly greased bowl turning to grease top. Cover and let rise in warm place until doubled in bulk, about 1 hour. Punch down dough divide into 2 equal pieces. Knead until smooth. Place each piece in greased 9 x 5 inch loaf pan. Cover with light damp towel allow to rise in warm place until doubled in bulk, about 1 hour.
Brush loaves with milk sprinkle with remaining 1 teaspoon black pepper. Bake in preheated 375 degree oven until bread is golden and sounds hollow when tapped, about 50 to 55 minutes. (Cover tightly with foil after about 30 minutes to prevent excess browning.) Turn out of pans cool on wire rack. Makes two pound loaves.
The night before
1. Mix the flour, water and yeast in a large bowl. Once it comes together in a stiff ball, cover the bowl with cling film.
2. Leave the bowl on the bench to sit overnight.
The day of
3. To the dough made the day before, add the water, honey and yeast and mix with a wooden spoon. The mixture should become a paste.
4. Leave this to rest in the bowl (uncovered) for 10 minutes.
5. Add the salt, ¾ c of the flour and mix well (start with your spoon and then mix with your hands when the dough starts to come together.
6. Transfer the dough onto a flat surface to knead. Incorporate the rest of the flour as needed (½ c – ¾ c). Knead and when your dough is ready it will no longer stick to your hands it will be smooth and elastic.
7. Grease a clean bowl with approximately 1 tbsp olive oil. Place the dough into the bowl and turn a few times to coat the dough.
8. Cover the bowl with cling film and allow to rest for 1 ½ – 2 hours.
9. Once the dough has doubled in size, punch it to deflate (huge satisfaction).
10. Divide the dough in half, roll out a little and place on a floured baking sheet or tray. Cover with cling film and rest for 1 hour.
11. Preheat your oven to 220ºC.
12. Combine the gruyere and black pepper in a small bowl and then tip it onto a clean flat surface.
13. Roll the dough out more so it is longer and thinner then roll your dough through the cheese and pepper mixture.
14. Twist your rolls and pick up any remaining cheese and press it into the dough.
15. Bake for 10 – 15 minutes or until golden brown. To check if the bread is cooked, tap it and if it sounds hollow, it’s done.
Forget arugula. The true symbol of how far American cooking has come in the last few decades is black pepper.
When I went to restaurant school in 1983, our bible of ingredients, “Wenzel’s Menu Maker,” listed only two varieties, Malabar and Tellicherry, but neither from the southwestern coast of India where those particular peppercorns are actually grown. It insisted that “the only use of black pepper is as a condiment.” And its recipes never specified freshly ground pepper in an era when big tins of pallid powder were stored near the stove and every table held a pepper shaker, not a mill.
Right now I have black peppercorns in my kitchen from Indonesia, Malaysia, Vietnam and Ecuador, in addition to bags of Tellicherry and Malabar. And I’m as likely to use any of them in a dessert or as a crust on meat as I am to relegate them to a mere finishing touch for food. Pepper has come into its own as an ingredient, not least because of the renaissance of salumi, for which it is crucial to the flavor and curing, and to the point that Santa Monica entrepreneur Jing Tio of Le Sanctuaire has invested in six Indonesian farms to produce artisanal pepper for chefs and other caring cooks.
The whole spice rack has undergone an upgrade as cooks have gotten more discerning and the world has shrunk, thanks to frequent fliers searching out new sources of the usual allspice-to-turmeric lineup on most shelves. But black pepper -- the world’s most popular spice for millennia -- has benefited most from the new awareness that terroir matters, as much with food as with wine. No spice-respecting cook ever settles for the gray stuff in a tin anymore than he or she would choose Nestle’s semi-sweet when single-source choices are available from Venezuela and myriad other countries. The all-purpose berries sold as “black pepper” may add heat. If you want nuance and resonance, you need a “varietal.” Maybe two or three.
Pepper connoisseurs have always known that Tellicherry is the surest sign of quality on a label. Black pepper is native to India, and the peppercorns produced there have the fullest flavor, aroma and pungency of any in the world. The volatile oils are what distinguish black peppercorns, and Tellicherry’s are most redolent.
But size is also a consideration -- bigger is better. Some of the peppercorns imported from other tropical countries can be nearly as good as those from India, with subtly different flavor. Floral is not a word you would think of first with peppercorns, but Sarawak, from the island of Borneo, is just that.
Generally, you can use them all interchangeably at the table. For cooking, however, some take more kindly to sugar than others and are better suited to dessert. Overall, you can never go wrong reaching for Tellicherry for a recipe.
All true peppercorns in the Piper nigrum family are berries from a vine that grows anywhere around the equator. Those from the mountainous southwestern coast of India are allowed to mature but not ripen before they are picked, ideally by hand. Malabar peppercorns are harvested at the same time as Tellicherry but grow lower on the same vines. Both types are blanched, then air-dried in the sun until they turn dark and aromatic.
Color is not an indicator of quality, according to Tio. As he notes, all-black peppercorns are not found in nature the peppercorns should be deep brown to almost purple-black. What is more important is the taste and smell: Piperine gives peppercorns pungency, while volatile oils make them aromatic, Tio says.
Crush a few Tellicherry peppercorns with a mortar and pestle and you immediately smell why the name has such mystique. The aroma is beyond robust and almost sweet, while the flavor is acutely well-balanced. Taste it and you feel the heat immediately. Malabar peppercorns are smaller and less potent, both to the nose and on the palate. But they can be hotter you feel the pungency all the way across your tongue.
Sarawak peppercorns, which are air-dried indoors and retain more flavor, are also exceptional. Crush even a couple and you can sense why pastry chefs such as Pierre Herme are so taken with them for desserts made with berries, pineapple and apricots. The fragrance is not strong but it is peppery and sweet, almost like allspice, and the heat finishes strongly. These go particularly well with cream and butter and sugar, and would even work in a cheesecake, as Marcus Samuelsson makes with black peppercorns.
Another contender for the black ribbon is Lampong, the kind Tio produces organically in Indonesia, which contains more piperine. The peppercorns are relatively small and the aroma is subtle, almost hinting of cinnamon, but the heat and flavor are extremely well-balanced. Tio, however, says they are most valuable for pure pungency. Though Tellicherry has a “cucumber finish,” he says, Lampong has no finish it is just extremely strong. (Most of his chef clients buy top-of-the-line Tellicherry for cooking and Lampong for preparations such as stock, in which great peppercorns would be wasted.)
Vietnam produces exceptional white pepper and now is becoming a leading exporter of black peppercorns. (It already outdistances Brazil with coffee and may do the same with spices most of what is sold as generic black pepper in the United States has traditionally come from Brazil.) Its peppercorns have an aroma that is more complex than strong you can almost whiff incense. The heat and flavor are just as rounded.
Peppercorns from Ecuador, which are very high in piperine, have a sweet, searing fragrance and intense heat to me it seems as if you feel them more than taste them.
Cook with it, bake with it
Le Sanctuaire sells top-grade, extra-bold Tellicherry for $60 a pound and Lampong for $12 a pound. Tio says spices should be judged by a “see, smell, taste” standard, but what he sells he also has analyzed by a lab to be sure the peppercorns have the right oil content and density (to be sure they have not been over-dried) and are free of pesticides. Kalustyans.com carries all the varieties above, for $4.99 (Sarawak) to $5.99 (Lampong) for a 4-ounce bag.
(Green peppercorns are just what they sound like: picked before they are mature and then either dried, freeze-dried or pickled in brine. White peppercorns are actually fully ripe black ones that have had the husk removed. Pink peppercorns are a different species, while Sichuan peppercorns come from still another family.)
Any of the black peppercorn “varietals” will transform any dish if you do nothing more than grind it over just before serving. But you can do so much more, with sweet as well as with savory recipes. Just a pinch of black pepper in a pumpkin pie filling or gingerbread batter will add a pungent undertone you can even sneak a little into the cinnamon coating for snickerdoodles for a hint of heat. But as much as a quarter-cup mixed with panko will create a vibrant, crunchy crust for seared lamb or pork chops, or steaks, or even fresh tuna. Any roast benefits from a coating of crushed peppercorns too.
Peppercorns, whole or crushed, are also easy to use to infuse sauces such as a custardy sabayon to spoon over steamed green beans or grilled fish. Add them to Port and poached pears for a lively but light dessert a few allspice berries crushed with the peppercorns will intensify the complexity. (Allspice and peppercorns have a natural affinity. The French make a blend called mignonette by combining black and white peppercorns in a grinder with allspice berries and sometimes coriander seeds in a 2-to-1 ratio.)
Black pepper is also underutilized in baking, as far as I’m concerned, maybe because I grew up eating biscuits with pepper gravy. It suits any yeast-bread dough, particularly one with prosciutto or pancetta, but is an even more direct pleasure mixed with Parmigiano-Reggiano in a quick bread that can be sliced to serve with drinks or a salad and toasted for breakfast.
Whole black peppercorns are also an essential ingredient in a good stock, a crab boil or corned beef.
When coarsely crushed, peppercorns take on a more mellow flavor. You can do this with a mortar and pestle or by putting the peppercorns in a paper bag and running a rolling pin over it.
Whole black peppercorns have an enviable shelf life they keep at least a year if stored in an airtight container in the dark. Once they’re ground, the flavor starts dissipating until all that’s left is a sneeze risk. It’s better to keep a full pepper mill than a small dish of ground pepper handy to the stove. Or, these days, several pepper mills.