CRACKED PEPPER FOCACCIA WITH TRUFFLE OIL
Steps:
- Stir 2 cups lukewarm water and yeast in large bowl to blend. Mix in 3 tablespoons olive oil, truffle oil, cracked pepper, and 2 teaspoons salt. Add 1 cup flour. Using wood spoon, stir vigorously until well incorporated. Add enough of remaining 3 3/4 cups flour, about 1/2 cup at a time, to form dough that is soft, sticky and not completely smooth, stirring vigorously until well incorporated. Oil large bowl. Scrape dough into oiled bowl. Cover bowl with plastic wrap. For do-ahead version: Chill dough overnight. Allow dough to come to room temperature in warm draft-free area before proceeding. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
- Lightly oil 15x10x1-inch baking sheet. Slide out dough onto prepared baking sheet (dough will be soft and will easily slide out onto sheet; do not punch down dough or knead dough). Gently pull and stretch dough so that dough almost covers baking sheet. Press fingertips all over top of dough to form indentations. Brush top of focaccia with remaining 1 tablespoon olive oil. Sprinkle with thyme, rosemary and coarse salt. Cover loosely with plastic wrap. Let rise in warm draft-free area until puffed, about 30 minutes for refrigerated dough and about 15 minutes for room-temperature dough.
- Meanwhile, position rack in center of oven and preheat to 450°F. Bake focaccia until deep golden brown, about 30 minutes. Transfer to rack and cool.
- *Available at Italian markets, specialty foods stores and some supermarkets.
CRACKED BLACK PEPPER & FIGGY BREAD
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
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
CRACKED BLACK PEPPER BREAD (BREAD MACHINE)
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
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 PEPPER BREAD
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
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.
CRACKED BLACK PEPPER GARNISH
Steps:
- In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.
CRACKED BLACK PEPPER BREAD
Provided by Food Network Kitchen
Time 4h45m
Yield 1 loaf bread
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the milk, butter, sugar, and pepper. Place over medium-high heat and bring to about 110 degrees F. Remove from the heat and sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
- Meanwhile, in a large bowl, whisk together the flour and salt.
- Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot, until puffed and doubled in size, about 2 hours.
- Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten it into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping sides to seal and make a seam. Place it seam side-down in a buttered 9 by 5-inch loaf pan, cover with a kitchen towel, and return to the warmest part of the kitchen until the dough has risen about 1 1/2 inches over the top of the pan, about 1 1/2 to 2 hours.
- Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
- Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles on the bottom and top, and a thermometer inserted in the center reads 200 degrees F., about 15 minutes.
- Transfer the bread loaf to a cooling rack and let cool for 2 hours before using.
BOURSIN AND BACON ON CRACKED PEPPER BREAD
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.
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- In a large bowl, stir to combine all ingredients using a sturdy spatula or wooden spoon, until the pepper and cheese look evenly distributed, and no flour streaks remain. The dough will look very wet and sticky. Cover the bowl with plastic wrap and refrigerate overnight, for 10–12 hours.
- Remove dough from the refrigerator, then scrape downward against the sides of the bowl with a spatula so the dough is balled at the bottom. Grab the dough with dry hands, and shape it into a boule using the palms of your hands for about 30 seconds. This process of shaping creates surface tension, which will help the bread bake up into a beautiful dome instead of spreading flat. Place the boule onto the parchment paper–lined baking sheet for 45 minutes, uncovered.
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4/5 (3)Category BreadCuisine AmericanTotal Time 1 hr 35 mins
- In the bowl of an electric stand mixer, combine the warm water, 1 tsp of sugar, and the yeast. Let the yeast sit for 5 minutes until foamy.
- Once the yeast is active, attach the paddle attachment. Mix in the remaining sugar, milk, egg, and butter. The butter won't combine fully and that's ok.
- Mix in the flour, salt and pepper on low. Once combined, switch to the dough hook and with the mixer on medium, knead the dough for about 5 minutes until elastic, smooth, and still slightly sticky.
- Cover the bowl with plastic wrap and let rest for 10-15 minutes. After 10-15 minutes, turn the dough out on a lightly floured surface and divide into 12 equal sized balls. Roll and pinch tightly closed beneath.
BLACK PEPPER & PARMESAN BEER BREAD - 4 SONS 'R' US
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Reviews 8Category BreadCuisine AmericanTotal Time 1 hr 20 mins
- Place flour, sugar, baking powder, and salt in a mixing bowl and use a fork to evenly stir together.
- Create a small well in the center of the flour mixture and add in the beer (pour slowly), 1/4 cup of the melted butter, cheese, and black pepper. Stir them all until the dough just comes together. Do not over mix! (small flour pockets can be gently stirred away; one or two remaining flour pockets are okay).
- Transfer the batter into a prepared (lightly greased) loaf pan. Pour the other quarter cup of melted butter over top the batter and bake at 375 degrees for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
- Remove the bread from the oven and let rest for about 5 minutes. Carefully remove the loaf from the pan to a wire rack and allow it to cool until just warm to the touch (about 1 hour and 30 minutes), before slicing.
CRACKED PEPPER-SEED BREAD RECIPE | MYRECIPES
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- Dissolve yeast in 2 cups warm water in a large bowl; let stand 5 minutes. Add honey, oil, and 1/2 teaspoon salt, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and bran to yeast mixture, stirring until combined. Cover and let stand in a warm place (85°), free from drafts, 1 hour or until small bubbles appear on surface.
- Add remaining 1 teaspoon salt, 2 cups flour, 1/4 cup sunflower seeds, 1/4 cup sesame seeds, 1 1/2 teaspoons black pepper, and 1 1/2 teaspoons green pepper; stir until dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
- Divide dough in half; place each half in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
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