I have the worst luck with bread.
It’s quite unfortunate because despite my love (weakness) of devouring a beautiful loaf, I never fail to screw it up.
Sometimes the salt is forgotten. Or the dough doesn’t rise. Or instead of adding only 2 tablespoons of water, 2 cups of water get dumped in with reckless abandonment. When it comes to bread, the majority of the time, my head is up my ass.
The doughs have been very forgiving and my constant blunders sometimes do produce edible results. Black pepper bread was once of those successes.
The on-purpose part was the addition of freshly ground black pepper for a little bite. The not-on-purpose part was adding too much water. In the end, the intended Greek farmer’s loaf became a peppery pain de mie instead and it…was…marvelous. Especially toasted with extra virgin olive oil and and sprinkling of fresh Parm.
Black Pepper Bread Recipe
3 3/4c (28oz) unbleached white flour
1/2 tsp freshly ground black pepper
4 tsp instant yeast
2 tsp sugar
2 c lukewarm water
1 tbsp extra virgin olive oil
2 1/2 tsp salt
Combine flour, yeast, black pepper, sugar and water in a mixing bowl. Gently mix. Cover and let rest in a warm place for 15m. Knead the dough while adding the oil and salt until dough is smooth. The dough will be on the wet side so use a mixer or wooden spoon to knead. Cover and let rest for another 15m.
Knead the dough for 5-10m. Lightly dust a baking sheet with flour. Transfer dough to the baking sheet. Dust the top of the dough with thin layer of flour. Lightly cover with plastic wrap and let rest for 15m. Remove plastic wrap. Place bread in cold oven and turn on oven to 375F. Bake for 40-45m until golden brown. Remove from oven and let rest for 20m before slicing.