Plain white bread with pink peppercorns

Category: Yeast bread
Plain white bread with pink peppercorns

Ingredients

wheat flour 1st grade 100 g
wheat flour c. from. 400 g
water 350 ml
trembling fresh 10 g
sugar 1 tsp
salt 10 g
olive oil 1 tbsp
pink pepper 1- 1.5 h l

Cooking method

  • Plain white bread with pink peppercorns
  • 1. Grind yeast with sugar and leave for 10 minutes.
  • 2. Mix and sift both flours. Pour in water and yeast and knead at a minimum speed for 2-3 minutes until smooth. Stop kneading and let the dough stand for 5-7 minutes. Add salt, crushed in a mortar or coarsely ground pepper and oil and continue kneading for another 7-10 minutes. The dough will be sticky and stretching, by the end of the kneading it will collect in a thin, smearing bun on the bottom.
  • At this moment, there is a great desire to "correct the mistake" with the amount of water and add flour. But DO NOT ADD, but put to rise for an hour (if necessary, collect the dough into a ball with a scraper).
  • Plain white bread with pink peppercorns
  • 3. Put the 2-2.5 times larger dough on a flour-dusted mat (dip your hands in flour too) and mold the dough into a tight ball and let it stand for about 45-60 minutes. The dough should double again.
  • 4. Bake at 250 degrees for the first 5 minutes with steam, then reduce the temperature to 200, and after 10 minutes to 180 degrees and bring the bread to readiness. The total baking time is 40-45 minutes. Before baking, grease the bread with milk, a pinch of salt and sugar and make cuts. In the oven, the bread will grow at least twice.

The dish is designed for

750 g

Time for preparing:

2.5-3 hours

Cooking program:

oven

Note

Plain white bread with pink peppercorns
The taste and smell of this spice, sweetish-peppery, similar to ginger, but not spicy and not pungent, but light and soft, with warm shades of resin and menthol, actually have little in common with pepper and do not radically change the character of the dish.
To fully develop the aroma, pink pepper must be warmed up in a dry frying pan, and then grinded and added to the dishes before serving.
This pepper behaves great in fruit desserts, ice cream and no less brightly manifests itself in baked goods.

The bread is obtained with a surprisingly fluffy crumb, solid "bread spirit" and a spicy note, which brings pink pepper. The recipe for this bread belongs to R. Bertina. From my "amateur" activities here only oil and spices.
The bread is incredibly tasty, it is easy to prepare and does not take much time. Highly recommend.
Cook with love and bon appetit!

xoxotyshka
Marina, thanks for the recipe !!! The taste of peppercorn bread is very unusual and delicious. I will bake some more.
Twist
xoxotyshka Thank you! I am glad that the bread went to taste!

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