Cracked Pepper Bread Food

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CRACKED BLACK PEPPER BREAD (BREAD MACHINE)



Cracked Black Pepper Bread (Bread Machine) image

This bread recipe has some of my very favorite ingredients - garlic, chives, basil, Parmesan cheese and cracked black pepper as well. Yummy! Baking time is according to bread machine. Recipe from Taste of Home.

Provided by Marie

Categories     Yeast Breads

Time 10m

Yield 1 2lb loaf

Number Of Ingredients 12

1 1/2 cups water (70 to 80 )
3 tablespoons olive oil
3 tablespoons sugar
2 teaspoons salt
3 tablespoons minced chives
2 minced garlic cloves
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon cracked black pepper
1/4 cup grated parmesan cheese
4 cups bread flour
2 1/2 teaspoons active dry yeast

Steps:

  • Place all ingredients in bread machine pan in order suggested by manufacturer.
  • Select basic bread setting.
  • Do not use time delay feature of your bread machine for this recipe.

CRACKED BLACK PEPPER CHEESE BREAD



Cracked Black Pepper Cheese Bread image

Make and share this Cracked Black Pepper Cheese Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/2-2 teaspoons cracked black pepper
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs, beaten
1 (8 ounce) carton plain yogurt
1/2 cup cooking oil
1/4 cup milk
1 tablespoon spicy brown mustard
1 cup shredded cheddar cheese
1/4 cup thinly sliced green onion

Steps:

  • Mix together first 6 ingredients in a large bowl.
  • Make a well in the center of the flour mixture; set aside.
  • In another smaller bowl, mix together eggs, yogurt, oil, milk, and mustard.
  • Add to the flour mixture; also add cheese and onions.
  • Mix just until moistened; batter will be lumpy.
  • Pour batter into a greased 8x4x2 inch loaf pan.
  • Bake at 350 degrees for 50-55 minutes or until tests done.
  • Cool in pan on a wire rack for 10 minute.
  • Remove bread from pan and this is best served warm.
  • This bread goes well with hearty stews and soups.

CRACKED PEPPER BREAD



Cracked Pepper Bread image

I love my bread machine and am always trying new recipes in it. This bread is one of my successes. When it's baking, the whole kitchen smells wonderful. Basil, garlic, chives and Parmesan cheese give this tall tender loaf a real Italian flavor.-Joy McMillan, The Woodlands, Texas

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (2 pounds, 16 slices).

Number Of Ingredients 12

1-1/2 cups water (70° to 80°)
3 tablespoons olive oil
3 tablespoons sugar
2 teaspoons salt
3 tablespoons minced chives
2 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon cracked black pepper
1/4 cup grated Parmesan cheese
4 cups bread flour
2-1/2 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 141 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 319mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

BOURSIN AND BACON ON CRACKED PEPPER BREAD



Boursin and Bacon on Cracked Pepper Bread image

Provided by Ira Freehof

Categories     Sandwich     Cheese     Pork     Back to School     Bacon     Fall

Yield Makes 4 sandwiches

Number Of Ingredients 4

12 ounces Boursin cheese
8 slices cooked bacon
8 slices cracked pepper bread or any rustic country bread
1 tablespoon softened lightly salted butter

Steps:

  • Spread each of 4 slices of bread with 3 ounces of Boursin cheese.
  • Cut each bacon slice in half lengthwise. Place 2 pieces of bacon (4 halves) on top of each of the Boursin-prepared slices of bread.
  • Cover each prepared half with another slice of bread.
  • Evenly butter the top of each sandwich. Place each sandwich butter side down in a frying pan over medium heat. While the first side is grilling, butter the second side of bread. Cook until golden and crusty, about 1-2 minutes. Carefully turn and cook until second side is golden, about 1-2 minutes more.

CRACKED PEPPER TURKEY AND MOZZARELLA FLAT BREAD WRAP



Cracked Pepper Turkey and Mozzarella Flat Bread Wrap image

These are yummy appetizers that even the guys will love. The Spicy Honey Mustard adds a tantalizing flavor dimension.

Provided by Ms B.

Categories     Poultry

Time 15m

Yield 25 pieces

Number Of Ingredients 8

5 slices sun-dried tomato flat bread (such as Flatout brand)
5 ounces spicy honey mustard dressing
4 -5 cups fresh Baby Spinach
10 tablespoons shredded carrots
1 red pepper, sliced 1/8-inch thick
40 mild banana pepper rings
20 slices deli peppered turkey breast, deli thin
5 slices mozzarella cheese

Steps:

  • Spread dressing across one slice of Flatbread.
  • Layer spinach, carrots, red pepper, banana pepper, turkey and mozzarella.
  • Roll up tightly.
  • Slice into 1" pinwheels.
  • Serve.

Nutrition Facts : Calories 20.9, Fat 1.3, SaturatedFat 0.8, Cholesterol 4.6, Sodium 42.2, Carbohydrate 0.9, Fiber 0.3, Sugar 0.4, Protein 1.5

CRACKED PEPPER GRAVY



Cracked Pepper Gravy image

A buddy e-mailed me this a while back, It's pretty dang good too. Cracked pepper is different from freshly ground pepper because the former is stronger in flavor and aroma. Grind them in a food processor or blender, only pulsing them once or twice just to crack them.

Provided by Iowahorse

Categories     Southwestern U.S.

Time 25m

Yield 3 cups

Number Of Ingredients 5

1/4 cup unsalted butter
5 tablespoons flour
2 1/2 cups milk
1 1/2 teaspoons kosher salt
4 teaspoons cracked pepper

Steps:

  • Melt the butter in a heavy saucepan.
  • When the foam goes down, whisk in the flour.
  • Continually whisk until the flour cooks, becoming a fragrant light brown.
  • Slowly add the milk, continuing to whisk to keep lumps from forming.
  • Season with salt and pepper.
  • Simmer gravy for 10 minutes to cook and reduce.
  • Serve hot.

SWEET RED PEPPER BREAD



Sweet Red Pepper Bread image

Make and share this Sweet Red Pepper Bread recipe from Food.com.

Provided by gailanng

Categories     Yeast Breads

Time 2h50m

Yield 1 loaf

Number Of Ingredients 14

2 medium-large onions
2 large garlic cloves, thinly sliced
4 tablespoons olive oil, divided
3 large sweet red peppers, seeded
3 1/2 teaspoons dry active yeast (1 1/2 packages)
1 cup warm water (105 to 115 degrees)
1 tablespoon sugar
2 teaspoons salt
1/8 teaspoon cayenne pepper
1/8 teaspoon powdered saffron (optional)
fresh ground pepper
about 4 cups unbleached flour
1 egg, lightly beaten
1/4 teaspoon finely minced fresh oregano or 1/4 teaspoon dried oregano

Steps:

  • Chop one of the onions. In a covered frying pan, cook the onion and garlic in 2 tablespoons olive oil over low heat until very tender. Chop one of the red peppers and add to the pan. Continue cooking until the pepper is fork- tender and limp. Puree the onion-pepper mixture in a blender or food processor and set aside.
  • Cut another pepper into fine dice. In a large bowl, dissolve the yeast in warm water. Add sugar, salt, cayenne, saffron, several grinds of fresh pepper, onion-pepper puree and diced raw pepper.
  • Stir in 3 cups flour, or enough to form a soft dough that can be turned out onto a floured surface. Knead for 10 minutes, adding flour until the dough is firm. Place in a oiled bowl, cover with a towel and let rise in a warm spot for 1 hour.
  • While the bread rises, cut the remaining onion into slices 1/2-inch thick. Separate the rings and cook them in the remaining 2 tablespoons of olive oil over low heat until almost tender. Cut the remaining red pepper into strips. Add to the onion and cook until tender. Let cool.
  • Take the dough from the bowl and shape it into a flat round on an oiled baking sheet. Press or roll the dough out to a circle about 10 inches in diameter. Press down on the center of the dough slightly and make a 9-inch central portion indented just a bit to receive the topping.
  • Mix the egg and oregano into the cooked vegetables. Spread the mixture over the indented portion of the bread, arranging the pepper artistically in the process. Sprinkle with salt and grind on a bit of pepper. Let the bread rise for 30 minutes.
  • Heat oven to 350 degrees. Bake until bread sounds hollow when tapped on the bottom, about 45 to 50 minutes. Cool on a wire rack.

Nutrition Facts : Calories 896.3, Fat 61.6, SaturatedFat 9.4, Cholesterol 186, Sodium 4767.3, Carbohydrate 71.8, Fiber 18.2, Sugar 42.9, Protein 19.8

CRACKED BLACK PEPPER & FIGGY BREAD



Cracked black pepper & figgy bread image

A fiery hit that goes well with cheese

Provided by Lesley Waters

Categories     Afternoon tea, Buffet, Lunch, Side dish, Snack, Supper

Time 2h15m

Yield Cuts into about 12 slices

Number Of Ingredients 7

650g strong white flour
2 tsp cracked black pepper
2 tsp salt
7g sachet easy blend yeast
2 tbsp olive oil
425-450ml/¾ pint-16fl oz warm water
350g dried, ready-to-eat fig , roughly chopped

Steps:

  • In a large bowl, stir together the flour, pepper, salt and yeast. Stir in the olive oil and enough warm water to form a soft dough. Turn out onto a lightly floured surface and knead for 10 mins until smooth and elastic.
  • Put the dough in a lightly oiled, large bowl. Cover with oiled cling film and leave in a warm place for about 1 hr or until doubled in size. Heat oven to 200C/fan 180C/gas 6. When the dough has risen, knead it again to incorporate the figs, by pushing the dough and lightly kneading them in. Don't overwork the dough; it can look quite rough.
  • Shape the dough into a rough oval and put on a lightly floured baking sheet. Using scissors, slash the top of the loaf and sprinkle over a little flour. Leave it to rise again, uncovered, until slightly swelled, about 10-15 mins (if the kitchen is warm). Bake for 40-45 mins until it sounds hollow when you tap it underneath, then cool on a wire rack.

Nutrition Facts : Calories 266 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.88 milligram of sodium

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