John Myers
Pepper and Milk Bread
The perfect pepper and milk bread recipe with a picture and simple step-by-step instructions.
- 360 ml Lukewarm milk
- 1 packet Dry yeast
- 410 g Wheat flour type 405
- 1 tbsp Raw cane sugar
- 1 tbsp Sea-Salt
- 2 tbsp Melted butter
- 2 tbsp Black pepper from the mill
- Put the lukewarm milk in a bowl, add the dry yeast, stir once and let rest for about 10 minutes. Then add the flour, sugar, salt and melted butter and mix everything into a soft, smooth batter.
- Let the dough rest, covered, for approx. 1 hour. Line a box cake tin with baking paper -. To do this, crumple the parchment paper and wet it under cold running water and then squeeze it out well – the parchment paper can easily be adapted to any shape.
- Pour the dough into the loaf pan and let it rest, covered, for another 30 minutes. Then cut the dough crosswise with a very sharp knife and sprinkle with the freshly ground pepper.
- Preheat the oven to 215 degrees and put the bread in it for about 20 -. Bake for 25 minutes. If it gets too dark at the top, cover with some aluminum foil. Then let the bread cool down in the tin for about 15 minutes, then take it out of the tin and place it on a wire rack to cool completely.
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