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The Best of Winter Breads: Peppered White Bread

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It's winter. It's cold. Nothing quite like warming your abode with the heat of freshly baking bread. It might also be good to heat your internal self as well and this bread just might do the trick since it includes little green gems of jalapeno pepper thoughout the dough.

What I really love about this bread from Malaysia is the fact it is a wonderful white bread, yet has the feel of a soft Italian bread. Almost like the best of two different bread worlds. It is one of the easier breads to prepare and only has two short rising periods.

This is also a wonderful sandwich bread as it's density can holdup to any sandwich ingredients and you get the added bonus of the flavor of the peppers!

Ingredients needed to make Peppered White Bread (makes 2 loaves):

  • 6 cups flour
  • 1 Tbs. sugar
  • 2 ½ tsp. salt
  • 1 Tbs. yeast
  • 2 cups warm water
  • 2 Tbs. butter, softened
  • 4 jalapeno peppers, stemmed, seeded and minced


  1. In a large bowl whisk together the flour, sugar, salt and yeast.
  2. Stir in the warm water and butter. Remove the dough to a floured surface and knead 10 minutes.
  3. Place the dough back into the bowl, cover and let rise 1 hour.
  4. Punch the dough down. Remove the dough to a floured surface and knead 5 minutes. Pat the dough out into a disc and place the minced jalapeno peppers on the dough. Fold the dough over to cover the peppers and knead the peppers into the dough for 5 minutes.
  5. Divide the dough in half.
  6. Line the bottoms of two 12x9 loaf pans with parchment paper. Place the dough into each of the pans and set aside for 1 hour to rise.
  7. Pre-heat oven to 400.
  8. Place the bread into the oven and bake 30 minutes.
  9. Remove the bread from the oven and let cool in the pans 10 minutes.
  10. Remove the bread to a rack to cool.

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.



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