Black Pepper Onion Bread Recipe

AuthorSteve Nubie
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Black Pepper Onion bread is packed with flavor and is great with soups, stews or gravy-based meals.  It’s also great toasted and buttered as a side dish or for a sandwich.  The incorporation of the onions into both the dough and as a crispy, caramelized topping come out slightly sweet.  The pepper is a great accent to the flavor and you can increase or reduce the amount depending on your taste for pepper. 

You can make this bread from start to finish in your bread machine, but you’ll need to quickly glaze the top with the egg yolk, ground black pepper and the slivered onions before it goes into the final baking cycle.  You have to do this fast or the bread can lose its rise and collapse or fall.  You could also skip this step if you want to keep it simple.  The loaf will still taste great. 

An option is to use dehydrated onions, but I prefer fresh onions especially on the top.  An alternative is to use the dehydrated onions in the dough and fresh, slivered onions as a topping.  If you’re out of onions, dehydrated onions will carry the day both in the dough and as a topping.  However, if you’re going to use dehydrated onions on top be sure to rehydrate them in cold water for 10 minutes before sprinkling on top.

INGREDIENTS:
 1 cup of water 110 degrees F./43 degrees Centigrade
 1 tablespoon of butter at room temperature
 1 teaspoon of salt
 1 tablespoon of sugar
 3 tablespoons of nonfat dry milk powder
 1⁄4 teaspoon of garlic powder
 3⁄4 teaspoon of powdered pepper for incorporation into the dough
 1 medium onion diced for incorporation into the dough or 2 teaspoons of dehydrated onions
 3 cups of bread flour
 2 teaspoons of bread machine yeast or active dry yeast
Glaze and Topping:
 1 egg yolk whisked with ½ teaspoon of water
 ½ teaspoon of ground black pepper for topping the loaf
 1 medium onion slivered for topping the loaf or 2 teaspoons of dehydrated onions soaked in cold water and drained after 10 minutes
DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated in the ingredients section. Reserve the glaze and topping ingredients.

2

Select the basic white bread course for a 1.5-pound loaf; dark crust. You want the dark crust setting to help caramelize the onions on top.

3

When the mixing, kneading and rising cycle are complete, whisk together the egg yolk and water and quickly paint the top of the loaf with the glaze; crack on the black pepper and evenly distribute the slivered onions or rehydrated dry onions to your liking.

4

When done, let rest on a wire rack for 10 minutes and then slice and serve.

Ingredients

INGREDIENTS:
 1 cup of water 110 degrees F./43 degrees Centigrade
 1 tablespoon of butter at room temperature
 1 teaspoon of salt
 1 tablespoon of sugar
 3 tablespoons of nonfat dry milk powder
 1⁄4 teaspoon of garlic powder
 3⁄4 teaspoon of powdered pepper for incorporation into the dough
 1 medium onion diced for incorporation into the dough or 2 teaspoons of dehydrated onions
 3 cups of bread flour
 2 teaspoons of bread machine yeast or active dry yeast
Glaze and Topping:
 1 egg yolk whisked with ½ teaspoon of water
 ½ teaspoon of ground black pepper for topping the loaf
 1 medium onion slivered for topping the loaf or 2 teaspoons of dehydrated onions soaked in cold water and drained after 10 minutes

Directions

DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated in the ingredients section. Reserve the glaze and topping ingredients.

2

Select the basic white bread course for a 1.5-pound loaf; dark crust. You want the dark crust setting to help caramelize the onions on top.

3

When the mixing, kneading and rising cycle are complete, whisk together the egg yolk and water and quickly paint the top of the loaf with the glaze; crack on the black pepper and evenly distribute the slivered onions or rehydrated dry onions to your liking.

4

When done, let rest on a wire rack for 10 minutes and then slice and serve.

Black Pepper Onion Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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