Lemon Pepper Bread Abm Recipes

LEMON PEPPER BREAD

Steps:

• Preheat oven to 350 degrees F.
• Cream together butter and sugar.
• Add egg yolks one at a time, beating well after each one.
• Stir in lemon juice and zest.
• In another bowl, combine flour, baking powder, and black pepper.
• Stir 1/3 of the mixture into butter mixture.
• Add 1/3 cup of the milk and mix together.
• Continue alternating milk and remaining flour.
• Do not overmix.
• In another bowl, whip egg whites with the pinch of salt until soft peaks form.
• Fold egg whites into the batter, then pour batter into a greased 9x5x3 inch loaf pan and bake at 350 degrees F for 50 to 60 minutes or until toothpick inserted in the center comes out clean.
• Remove from oven, allow to sit in pan for 5 minutes, then remove bread and cool on a rack.

RED PEPPER & RED ONION BREAD (ABM / MACHINE)

Steps:

• Place bread machine pan on electronic scales and weigh in / add the ingredients. (280ml water weighs 280g).
• Replace pan in bread machine and start on suitable cycle - I favour the wholemeal cycle with a dark crust as it has the longest rise time but still has a beep for adding ingredients plus I like my bread to be crusty. Machines vary but the raisin bread setting should also be fine.
• Whilst the machine is kneading, chop and prepare the red pepper & red onion into a small bowl and season to taste with a little fresh ground black pepper, a very generous dash of dried (or fresh) garlic (possibly some basil/oregano if you fancy it herby, and paprika if you *really* love it spicy!).
• Add the pepper & onion a bit at a time during the last five minutes of the final knead (my machine does its beep five minutes before the end of the final (second) knead) as there is a lot of liquid in these fresh ingredients and if you add them all at once it would make the dough rather too wet. Basically add about half of them at the beep and the other half a few minutes later.
• Enjoy!
• (Time listed includes total kneading, rising & baking time).