Photo: Black Pepper Pullman Loaf Recipe
Ingredients
- 1/4-ounce active dry yeast
- 1 1/4 cups warm water
- 2 tablespoons sugar
- 3 1/2 to 3 3/4 cups bread flour
- 2 ounces unsalted butter (1/2 stick)
- 1 tablespoon coarse ground black pepper
- 2 teaspoons salt
Directions
Sprinkle the yeast in a medium bowl and pour the warm water over the yeast. Add 1 tablespoon of the sugar to the bowl and stir to dissolve. Allow the yeast to bloom in the water for 5 to 7 minutes, or until the water begins to foam. Add the flour, the remainder of the sugar, the butter, black pepper and salt in the bowl of a stand mixer equipped with a dough hook attachment, and add the bloomed yeast and water. Run the machine on low until a dough forms, then on medium for 8 to 10 minutes.
Place the kneaded dough in a lightly greased bowl, wrap with plastic wrap and set in a warm, draft-free place to proof until doubled, about 1 to 1 1/2 hours.
Preheat the oven to 400 degrees F.
Once proofed, remove the plastic from the bowl, and punch the dough down. Place the dough into a 9 by 5-inch loaf pan and allow to proof until the dough is ballooning out of the top of the pan, about 45 to 60 minutes.
Once the bread has proofed, place the pan in the oven and bake until the dough sounds hollow when thumped with your finger, about 20 to 25 minutes. Remove the bread from the oven and allow to cool on a rack for 20 minutes before slicing.
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By scootersandi
El Paso, TX
on December 10, 2012
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This bread is excellent! First time, I let the bread machine mix it, then put it in a 9x5 pan. When Emeril says it's ready to bake "when it balloons out of the pan", he ain't kiddin'! It made a HUGE loaf - as much out of the pan as was in! So this time I put it in two 9x5 pans and got the perfect (normal sized loaves. Both times, the texture & flavor were excellent, though the pepper flavor is not pronounced. This is my favorite "all purpose" bread and I will be making it forever! Next time, I'm going to add 1/2Tblsp fine grind pepper along with the 1T coarse grind - I love pepper! Thanks Emeril for being such an excellent chef and sharing with us!
By Opelo Road
Kamuela, HI
on November 22, 2011
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Where has this recipe been all my life? This makes the perfect sandwich bread, and is incredibly easy as well. I just leave out the pepper. I do bake about 10 minutes longer than the recipe calls for, but that may be my oven.
By kwrlreed_11125978
Santa Rosa, CA
on September 25, 2008
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I wanted t make this bread and read the recipe. Decided I was going to try it in my breadmaker. Worked perfectly! Put the yeast and warm water in, let sit for 5 minutes, added the rest of the ingredients and wala, simple as pie! I used the basic setting with a light crust. While it was baking I thought it was going to rise too high but it stopped just short of the top and browned perfectly. So easy with a breadmaker its not even funny. Thanks Emeril for another wonderfully simple but tasty recipe!
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