Black Pepper Bread

1-1/2 Cup Milk
3 Tbsp. White Sugar
2 teas. Watkins Cheese Flavored Salt
1 teas. Watkins Basil
1/4 Cup Butter or Margarine
2 Packages Rapid-Rise Dry Yeast
3/4 Cup Warm Water (105-115 degrees F)
7 Cups Unsifted All-Purpose Flour
1 Egg
1-1/2 teas. Watkins Cracked Black Pepper
3 Tbsp. Bacon Bits
1 Egg Yolk,  beaten with 2 Tbsp. water

Put Watkins Cracked Black Pepper In small saucepan heat milk just until bubbles form around edge of pan; remove from heat. Add sugar, cheese salt, basil, and butter; stir until butter is melted. Cool to lukewarm. Sprinkle yeast over warm water in large bowl; stir until yeast is dissolved. Stir in lukewarm milk mixture. Add 3 cups flour and egg to mixture; beat 2 minutes with a spoon until batter is smooth. Gradually add remaining flour and 1-1/2 tsp. black pepper, mixing with hands if necessary. Knead dough on a lightly floured board for 10 minutes or until smooth and elastic. Place dough in large greased bowl; turn over to bring greased side up. Cover and let rise in warm place (85°F), free from drafts, until double in bulk (about 45 minutes to an hour). Punch dough down; knead in bacon bits; divide dough in half. Cut one half into 3 equal parts; roll each to make a 20-inch strip, tapering ends. Braid strips together; pinch ends to seal. Place on large 17 x 11-inch greased baking sheet. Repeat with remaining dough and place on same baking sheet. Cover with clean towel; let rise again until double (about 45 minutes). Brush surface of breads with egg yolk mixture and sprinkle on cracked black pepper to taste. Bake at 375°F for 30 to 35 minutes or until golden brown. Serve cool or slightly warm with softened butter or margarine. Makes 2 loaves of bread, about 24 servings

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© Copyright 1999 The Rising Stars Team  


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