sneaking in the morning all the way up in my bedroom. Oh, how I enjoy that!I do bake bread quite often (hence my nice nature 
lol). However, I have not baked a white loaf in a long, long time and I am talking here about a good couple of decades. Perhaps the idea of making or baking something healthier appeals to me greatly I have chosen to use healthier flours, various seeds, flakes and so on.
This time I have chosen to make pure white loaf which tastes absolutely unbelievable. This is not to say the others are not nice but once in a while this is so worth baking.
Well, my husband now blames me for putting a bit of a belly on, but my argument is that when he was having bread three times a day, it wasn’t me that was eating it, it was him!! 
yes, it is pretty hard to resist it. I normally cut it all into slices, freeze it and have a slice or two a day toasted for a beautiful breakfast.
* Servings number, it really depends, but this recipe makes approximately two 2lb loaves of bread or 3 smaller ones. It can be baked in loaf tins (I used 2x 2lb glass 28cm cake moulds) but cast iron skillets, cake tins or simply freely on a tray could also make some beautiful little buns.
I will leave this to your imagination entirely.
The baking time will be determined by bread shape and size but do not worry. Always apply the skewer test and you’ll be absolutely and perfectly fine.
Practice is definitely the mother of learning like I always say so the more bread you will bake, the better it will become. It’s as simple as that.
Tips:
* If you don’t have fresh yeast then you can replace this by two sachets (14 g) of fast action yeast.
* Fresh yeast is perishable so if not used within 2-3 days it’s best to freeze it.
I usually buy it (it comes in a pack of 4 x 30g cubes) and I freeze whatever I don’t need, for next time. It never lasts for too long in my freezer, but I assume it could go for a good 2-3 months.
Whenever I use frozen yeast, I take it out of the freezer and place it in the warm water straight away.
Let’s get some kneading done.
Black pepper and olive oil homemade bread
Equipment
- glass bowl (large)
- baking bread loaf tins x 2
Ingredients
- 1000 g white flour strong
- 650 ml water luke warm
- 3 tsp salt I used pink Himalayan here
- 30 g fresh yeast *
- 60 ml olive oil
- 1 tbsp cane sugar
- 1 tbsp black pepper freshly ground
Instructions
- Sift the flour into a larger bowl, add the salt the pepper and make a well in the middle.
- Into a mug put the sugar, the yeast, and cover with 150-180ml lukewarm water (part of the 650ml water needed). Mix well until the sugar and yeast have dissolved. Pour this into the well and allow it set aside for a few minutes until the yeast water begins to bubble up.
- Add more of the lukewarm water and start mixing by hand or a strong wooden spoon until it forms a soft dough. I always use my hand and I keep it in the bowl. It is easier with the water and oil gradual addition.
- Knead the dough by hand either in the bowl or on a super clean and lightly floured surface for about 10-12 minutes adding the oil little by little until the dough becomes smooth and pretty elastic. The best indicator that dough has had enough kneading is when the hand(s) come clean and dough no longer sticks to the hand.
- When finished place in a clean bowl, shaped into a large sphere and cover. I keep into the same bowl I have worked in as this becomes super clean till the end. Cover with a clean kitcken towel and allow it to rise in a warm place for about 40-45 mins until it doubles in size. If it’s not warm enough it will take longer to rise.
- When risen to double its size, split the dough into two exact amounts. Shape the dough into desired shape and place into the two oiled tins. I normally do a plat. Allow again to rise in a warm place, covered for 15 mins. Preheat the oven at this stage at 180C.
- Bake the loafs at 210C/fan assisted or 230C for 15 min and then at 180*C for another 20-25 mins until golden brown - do the skewer test and if it comes out clean, it’s done!
- Take out of the oven and then 3-4 min later take out of the tin and cool on a wire rack.
- Allow to cool completely before cutting it. I normally leave it out covered with a kitchen towel for a good 4-5h or even overnight before cutting and freezing.Having said this, no one can stop you having some warm bread with some salted butter or your favourite topping but you will have to tear it while still warm. Hard to resist it, I know!Enjoy
Notes
Julie Running in a Skirt says
Oh my! What a gorgeous combination of flavors for bread! I bet this is so delicious – can’t wait to try!
Ramona says
Thank you Julie, it’s super nice indeed. I hope you’ll like it as much as we do. ??
Amanda says
Ramona, my husband is crazy about black pepper and bread so this is a winner for me! I think I know what I’m making this weekend now! Thanks for the recipe.
Ramona says
Ha, ha, thank you Amanda, so am I! I would love to hear from you and how he liked it 😉 Have a great weekend!! xx
Nadja says
I can imagine the smell of the freshly baked white bread loaf, served with the yogurt, pesto sauce, and the tomatoes are just a heavenly combination!
Ramona says
Thank you Nadja! It really is a fab, fab combo indeed! Hope you will try it soon
Ramona x
Geetha Priyanka says
Wow black pepper in white bread sounds interesting. I am sure this recipe will be a hit at my home. Thanks for sharing this fabulous recipe.
Ramona says
Thank you Geetha!I am so happy you like my blabk pepper bread recipe ;-), we do too! xx
Jagruti Dhanecha says
I am a fan of black pepper and I can imagine of delicious aroma of this bread..great flavours and perfectly baked bread!
Ramona says
Thank you so much Jagruti, I am so happy you like this recipe 😉