Pepper Bread

Pepper Bread

jbertsch

"This recipe was passed on to me by my aunt; we used to beg for her to make this as children. The pepper is slight in comparison to the overall taste. The brushed egg yolk mixture gives the bread a crunchier outside and soft inside."
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Ingredients

55 m servings 217 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a tube pan.
  2. Stir together 3 cups of flour, the sugar, pepper, yeast, and salt together in a large bowl.
  3. Heat water and margarine to 130 degrees F (54 degrees C) in a saucepan over low heat. Pour the hot water-margarine mixture into the flour; quickly stir a few strokes to combine. Stir in 1 egg, beat the mixture to form a loose batter, and stir in 1 1/2 cups of flour. Knead the dough on a floured work surface until smooth and elastic, about 4 minutes.
  4. Divide the dough into 12 equal-sized pieces, form them into rolls, and place them into the bottom of the prepared pan. Set the pan into a sink of hot water (about 115 degrees F/46 degrees C) until the rolls have doubled in size, about 15 minutes. Beat egg yolk with 1 tablespoon of water until thoroughly combined; brush the dough with the beaten egg yolk mixture.
  5. Bake in the preheated oven until golden brown, about 25 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 7
  1. 8 Ratings

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Most helpful positive review

Great taste! I made this with whole wheat flour instead of all purpose flour and honey instead of sugar. I love the light airy texture!

Most helpful critical review

Mine came out a little dry and overall, not that interesting. I did substitute whole wheat flour for about half the total flour.

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Great taste! I made this with whole wheat flour instead of all purpose flour and honey instead of sugar. I love the light airy texture!

the bread bakes as one. Think of this recipe like that of a monkey bread. Once the individual pieces rise, it will bake as a whole loaf. Hope that helps you.

hey this is a really good recipe...the dh and sil really like them...well me too...they turned out nice and fluffy and soft and kinda crispy on the outside...i did the dough thingy in the bread ...

Mine came out a little dry and overall, not that interesting. I did substitute whole wheat flour for about half the total flour.

This recipe has a lot of potential but is pretty bland as is. Of course, there is the punch of the pepper which is great but the rest of the bread is doughy and flavorless. I like the idea of ma...

I'm telling you, I had my doubts about this one, but this is so wonderful served with soup or stew! It is a denser hearty bread that cant go unnoticed at the table. Will definitely make again.

Tis bread was super easy to make and it tasted very good. It was a bit dense but went well with the soup that I served it with. I highly recommend this recipe

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