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Milk & Pepper Loaf

Milk & Pepper Loaf

I added my own spin to this classic recipe with the pepper crust – it really gives the bread an extra kick. This loaf is delicious topped with smooth cream cheese and slices of smoked salmon.

Milk & Pepper Loaf


Makes 2 Loaves

1 1⁄2 tsp dried active yeast

1 1⁄2 cups warm milk

2 tbsp melted butter (plus extra for greasing)

2 cups all-purpose flour

1 tbsp sugar

1 tbsp salt

2 tbsp black pepper, freshly ground


Mix yeast and warm milk together in a large bowl. Allow to sit for 5 minutes. The mixture should be frothy after this time – if not, the yeast is dead and you have to start over.

Add melted butter, flour, sugar and salt and work until you have a smooth dough. It’s supposed to be a little loose. Cover the bowl with plastic wrap and allow the dough to rise for about 40 minutes, or until it has doubled in size.

Preheat the oven to 215°C. Take 2 loaf tins and grease well with extra melted butter. Divide dough in half and place 1 half in each tin. Allow dough to rise again for 20 minutes.

Using a sharp knife, cut a criss-cross pattern on top of each dough and sprinkle with pepper. Bake for about 30 minutes, or until golden.

Allow to cool on a wire rack before serving.

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