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Black Pepper Onion Bread Recipe

Yields1 Serving

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. 

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.