Milk & Pepper Bread Recipe. Ad a 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.
Makes 2 milk and pepper loaves
1 cup milk
1 cup water
1½ tsp dried active yeast (1 sachet)
5½ – 6 cups all-purpose flour
2 tbsp melted butter (plus extra for greasing the pan)
1 tbsp sugar
1 tsp salt
2 tbsp freshly ground black pepper
Place the milk and water into a saucepan over low heat and heat up to 43°C.
Pour the milk mixture into a large bowl and add the yeast. 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 the flour, butter, sugar and salt to the mixture and work until you have a smooth dough. It’s supposed to be a little loose. Cover the bowl in 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 the extra melted butter. Divide the 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 the pepper. Bake for about 30 minutes, or until golden.
Allow to cool on a wire rack before serving.
