Black Pepper Onion Bread Breadmaker 1 1 2 Lb Loaf
Elevate your homemade bread game with this Black Pepper Onion Bread, perfectly crafted in a breadmaker for a 1 1/2-pound loaf of savory perfection. This recipe combines the warm, earthy spice of freshly ground black pepper with the sweet, caramelized richness of golden onions, creating a flavorful twist on classic bread. With just a few simple pantry staples—like bread flour, olive oil, and instant dry yeast—this loaf effortlessly comes together with the help of your breadmaker. The caramelized onions add depth and a hint of sweetness, while the pepper provides a subtle kick that pairs beautifully with soups, cheese boards, or as a hearty sandwich base. Soft, aromatic, and crusted just right, this loaf promises to steal the spotlight at any meal. Easy prep, minimal effort, and maximum flavor make this recipe a must-try for bread and spice enthusiasts alike.
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Recipe Information
Ingredients
- 1 cup warm water
- 2 tablespoons milk
- 2 tablespoons olive oil
- 1 tablespoon granulated sugar
- 1.5 teaspoons salt
- 3 cups bread flour
- 2 teaspoons black pepper, freshly ground
- 1 teaspoon instant dry yeast
- 1 cup onions, finely chopped and caramelized
Instructions
Begin by caramelizing the onions: Heat a skillet over medium heat with 1 tablespoon of olive oil. Add finely chopped onions and cook slowly until they are golden brown and fragrant, about 10-15 minutes. Allow them to cool slightly before adding them to the breadmaker.
In the breadmaker pan, add the ingredients in the following order: warm water, milk, olive oil, sugar, and salt.
Add the bread flour on top of the wet ingredients, ensuring it completely covers the liquids.
Sprinkle the black pepper evenly over the top of the flour.
Create a small well in the center of the flour, ensuring it does not reach the liquids underneath, and add the instant dry yeast.
Add the cooled caramelized onions to one corner of the breadmaker pan, keeping them separate from the yeast.
Place the pan into the breadmaker and select the basic or white bread cycle, the 1 1/2-pound loaf size, and your desired crust setting (medium recommended).
Press start and allow the breadmaker to complete the mixing, kneading, rising, and baking processes.
Once the bread is baked, and the cycle is complete, carefully remove the pan from the breadmaker. Turn the bread out onto a cooling rack and allow it to cool completely before slicing.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 3581 mg | 156% | |
| Total Carbohydrate | 347.5 g | 126% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 34.1 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 140 mg | 11% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
