Friday, April 10, 2015


i love bread
milk and pepper loaf, images: paul lowe and mikkel vang via taverne agency, recipe: paul lowe, after the break

got this recipe from an english friend, i put my own spin on it with the pepper crust, gives the bread an extra kick. especially love it served with sour cream and smoked salmon, but it's also great in a bread pudding.
makes 2 loafs
1 1/2 teaspoon dry active yeast
1 1/2 cups/350 ml warm milk
2 tablespoons melted butter + extra for greasing
2 cups/250 g all purpose flour
1 tablespoon sugar
1 tablespoon salt
2 tablespoons freshly grounded pepper
in a large bowl mix yeast and warm milk, let it stand for 5 minutes.
add flour, butter, sugar and salt and work until you have a smooth dough, it's supposed to be a little loose.
cover in plastic and let it rise until double, about 40 minutes.
divide the dough in half and place them in two loaf pans that's been well greased with butter.
let them rise again for 20 minutes.
heat the oven to 420f/200ºc.
using a sharp knife cut a criss-cross pattern on top of the loaf and sprinkle with
bake until golden about 30 minutes.
cool on a wire rack.

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