Lemon Pepper Bread

Do you like pepper?  No, I mean, do you really, really like pepper?

If so, then you'll probably think this bread goes a little overboard.

The loaf pan is coated with pepper, the dough is full of pepper, and right before you bake it, you add more pepper.  Next time I make this, I'm reining in the pepper and letting the lemon do it's thing.  In fact, I'm giving you two versions of the recipe: the one I used today, and the one I'm trying next time.  Pick your perfect pepper proportion.  

With all that said, it's important to note that pepper does some kind of wonderful to your health...

       ...it benefits your digestive system

       ...it's full of antioxidants

       ...it's good for your skin

       ...and it helps fight infections

This bread will be delicious in a chicken sandwich, a spicy compliment to cottage cheese, and tasty with soup.  In a pinch, it will serve as a handy substitute for sinus medicine and mace.  

This recipe calls for flour, sugar, salt, olive oil, lemons, one egg, yeast, warm water, and pepper.

Add the yeast to the warm water and stir in the sugar.  Let this proof for 5 minutes.

Grease your loaf pan and coat with one tablespoon of pepper.  If you want to ever use your tongue again, however, you may want to skip this step.

In a big bowl, whisk your flour, salt, and pepper.  Make a well in the middle, just like your 8th grade home ec teacher taught you.  I remember my 8th grade home ec teacher; she taught me that eggs belong in the back of the refrigerator where they last longer than when you store them on the door.  Mrs. Davis, you've saved me tens of dollars in potentially lost eggs; thank you.

In a smaller bowl, whisk together the olive oil, lemon juice, and yeast mixture.  You will know your yeast mixture is ready when it's formed a bubbly foam.

Add the liquid mixture to the flour mixture and stir for as long as you can stand it before getting your hands involved to really blend everything well.

When it's properly mixed, knead your dough for about 5 to 10 minutes more.  Cover loosely with a damp towel or plastic wrap and set in a warm place to rise.

When it's doubled in volume (after about 1 hour), punch down your dough and knead for just a minute more.  Shape into a loaf and place in your loaf pan.  Cover once more and set to rise for another hour.

Sprinkle the remaining pepper on the top of the loaf (or don't) and bake at 350 degrees for about 30 minutes.  The bread will sound hollow when it's done.  Remove from the loaf pan immediately and set to cool before slicing or storing.

Lemon Pepper Bread
if you love pepper...

• 2 tablespoons olive oil
• 3 tablespoons pepper + 2 teaspoons
• 2 teaspoons instant dry yeast
• 1 cup warm water (105 to 115 degrees)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 egg
• 1/3 cup lemon juice
• 3 3/4 cup flour

Lemon Pepper Bread
if you just kind of like pepper...

• 2 tablespoons olive oil
• 2 tablespoons pepper
• 2 teaspoons instant dry yeast
• 1 cup warm water (105 to 115 degrees)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 egg
• 1/3 cup lemon juice
• the zest of two lemons
• 3 3/4 cup flour