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.
Add the ingredients to the bread pan in the order indicated in the ingredients section. Reserve the glaze and topping ingredients.
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.
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.
When done, let rest on a wire rack for 10 minutes and then slice and serve.