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re: seeking black pepper bread - pepin!

Pat <kitpath@earthlink.net>
Sun, 05 Jan 2003 11:59:37 -0800
v103.n002.8
Cjconrad84@aol.com wrote:
 > seeking black pepper bread with walnuts

Two recipes -- Black pepper Bread and how to build a proof box

I've not had luck with rye bread. -paT



* Exported from MasterCook *

                      Black Pepper Bread with Walnuts

Recipe By     :Jacques Pepin
Serving Size  : 0     Preparation Time :0:00

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1         tablespoon  active dry yeast
                         or 2 cakes fresh (0.6 oz each)
   1 3/4           cups  water -- warmed to 100 F
   2          teaspoons  dark molasses
   2 1/2           cups  bread flour -- (13 ounces)(organic preferred)
   2               cups  rye flour -- (10 ounces)
   2        tablespoons  cocoa powder -- unsweetened
      1/2      teaspoon  baking powder
   1           teaspoon  salt
      1/2      teaspoon  coarsely ground black peppercorns
                         -- (crushed with the back of a skillet)
      1/2           cup  broken walnuts

Stir the yeast with 1/2 cup of the warm water and the molasses in the bowl 
of a mixer with a dough hook, and proof for 10 to 15 minutes. Meanwhile, 
mix the bread flour, rye flour, cocoa powder, baking powder, salt, and 
pepper in another bowl. Add to the yeast along with the remaining 1 1/4 
cups of warm water. Mix on low or medium speed with the dough hook for 2 to 
3 minutes to develop the gluten in the flour. There is no need to work the 
dough additionally by hand; the dough hook kneads it sufficiently.

Dump the dough onto the table, add the walnuts and mix them in by hand, 
adding a little extra flour, if needed, to alleviate stickiness. return the 
dough tot he bowl, cover with plastic wrap, and let rise for about 1 1/2 
hours at room temperature. The dough should double in volume.

Gently lift and push down on the dough to deflate it. Line a cookie sheet 
with a reusable nonstick baking mat, and lift the dough our of the bowl. 
Place the dough on the lined cookie sheet, and press it into an oval shape 
about 12 inches long by 6 inches wide. Slide the sheet into a proof box 
(see separate recipe How to Make a Proof Box) and let rise for about 1 1/2 
hours at room temperature. After an hour, preheat to 400 F an oven 
containing a bread stone on its center rack.

When the bread has risen, score the top of the loaf by pulling a knife 
gently across its surface to create a stylized wheat design. Slide the 
baking mat with the bread onto the bread stone in the 400 F oven, and 
immediately spray some water into the oven before you close the door, to 
create some steam. Cook about 10 minutes, and repeat the spraying. continue 
baking for another 50 minutes, for a total cooking time of about 1 hour.

Cool the bread completely on a rack before slicing. This bread tastes 
better after 1 or 2 days, and should be thinly sliced and buttered for 
serving with oysters, smoked salmon, or other fish.

MC Courtesy PamN

Yield: 1 large loaf

Source:
   "Jacques Pepin Celebrates (Knopf 2001)"
Copyright:
   "2001 Jacques Pepin"
Yield:
   "1 loaf"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2056 Calories; 11g Fat (4.9% calories
from fat); 67g Protein; 427g Carbohydrate; 15g Dietary Fiber; 0mg
Cholesterol; 2414mg Sodium.  Exchanges: 28 Grain(Starch); 1/2 Lean Meat; 1
Fat; 1/2 Other Carbohydrates.

NOTES : This strongly flavored, compact black bread  loaf will keep for days
or can be frozen. It is ideal sliced very thin, buttered, and served with
oysters or Salmon Gravlax Evelyn. If freezing the bread, wrap it tightly in
several layers of plastic wrap, and defrost it slowly under refrigeration, so
it doesn't dry out too much.


* Exported from MasterCook *

                          How to Make a Proof Box

Recipe By     :Jacques Pepin
Serving Size  : 0     Preparation Time :0:00
Categories    : Information

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         text

For bread dough to develop well, it is important that it be left to rise in 
an area that is not only fairly warm but also draft-free and moist. A 
professional proof box is very humid, and I simulate the same conditions by 
inserting a trimmed cardboard box (with the top and one side removed, and 
large enough to accommodate the baking sheet holding your formed loaf or 
loaves) into a large plastic garbage bag. When the bag is closed, you will 
have a humid hot-house similar to a professional proof box, which provides 
the perfect environment for the bread to rise properly. Alternatively, turn 
a large cardboard box or plastic bin upside down over the proofing bread, 
and let it proof on the table.

MC courtesy PamN


Source:
   "Jacques Pepin Celebrates (Knopf 2001)"
Copyright:
   "2001 Jacques Pepin"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg
Sodium.  Exchanges: .