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AN AMERICAN PLACE PEPPER BREAD




Source of Recipe


An American Place Restaurant, New York City, NY


List of Ingredients




1/4 cup whole milk
1 package (1/4 ounce) active dry yeast
1/3 cup sugar
3/4 pound unsalted butter, at room temperature
1 1/2 teaspoons salt
5 to 6 cups unbleached all-purpose flour
8 large eggs, lightly beaten
2 tablespoons red wine vinegar
2 tablespoons cracked black pepper

Recipe



In the bowl of an electric mixer fitted with a bread
hook, combine the milk, yeast, and sugar. Stir
and let stand for about 10 minutes, until the mixture
bubbles and swells.

With the mixer on low speed, beat in the butter, salt,
and 3 cups of flour. Beat in the eggs, vinegar,
and pepper. Add 2 cups more flour, 1/2 cup at a time,
and continue to mix until the dough pulls away from
the sides of the bowl, adding up to 1 cup additional
flour if necessary.

Gather the dough into a ball and put it into a lightly
oiled bowl. Turn several times to coat the dough
with oil. Cover and refrigerate overnight. Lightly
dust three 9 by 5-inch bread pans with flour. Turn
the dough out onto a lightly floured surface and
divide it in thirds. Form each piece into a loaf
and fit the loaves into the bread pans. Cover and set
aside in a warm place for 11/2 to 2 hours, or until
doubled in volume. Preheat the oven to 350°F.

Bake the loaves for 30 to 40 minutes, or until the
crust is lightly browned and the loaves sound
hollow when tapped on the bottom. Cool completely on
wire racks.

Yield: Makes three 9- by 5-inch loaves