The pepper crust gives this bread an extra kick!


I got this recipe from an English friend. I especially love it served with sour cream and smoked salmon. It’s also great in a savory bread pudding.

This recipe is from my Spring 2015 issue!

Read the issue: CLICK HERE

Instant Download PDF: CLICK HERE

Makes 2 loaves

1 1/2 teaspoons dry active yeast



1 1/2 cups warm milk



2 tablespoons melted butter + more for greasing



2 cups all purpose flour



1 tablespoon sugar



1 tablespoon salt



2 tablespoons freshly ground pepper


  1. In a large bowl, mix yeast and warm milk. Let it stand for 5 minutes.
  2. Add flour, butter, sugar, and salt and work until you have a smooth dough. It’s supposed to be a little loose.
  3. Cover in plastic and let it rise until double its original size, about 40 minutes.
  4. Divide the dough in half and place in 2 loaf pans that have been well greased with butter.
  5. Let them rise again for 20 minutes.
  6. Heat the oven to 425°F.
  7. Using a sharp knife, cut a criss-cross pattern on top and sprinkle with pepper.
  8. Bake until golden, about 30 minutes.
  9. Cool on a wire rack.

TIP:

Photography by Paul "Sweet Paul" Lowe

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