Cracked Pepper Bread

 

This loaf has a very nice texture and flavor. I made it a few weeks ago, and I keep thinking about how yummy it was.  It will be great alongside a soup or casserole this winter! The recipe came from 2005 Taste of Home, and was originally for the bread machine. I have adjusted it for the oven.

Cracked Pepper Bread

1 1/2 c. hot water
3 Tbsp. olive oil
3 Tbsp. sugar
2 tsp. salt
1 Tbsp. dried minced onion
2 garlic cloves, minced
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. cracked black pepper
1/4 c. grated parmesan cheese
4 c. flour
2 1/2 tsp. rapid rise yeast

In the bowl of a mixer, fitted with a dough hook, measure 3 c. of flour and remaining ingredients. Mix together briefly, cover with a towel and let rest 15 min. Turn on mixer and add remaining flour a little at a time, using only what's necessary, kneading until dough forms a ball and cleans the sides of the bowl. Form dough into a loaf and place it in a loaf pan to rise. Let rise until doubled, or until the dough just peeks above the pan (about 30 min). Bake in a preheated 4oo degree oven for 30 min. Remove from pan and cool on rack. Makes 1 loaf.

Jenny