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1
Sprinkle the yeast in a medium bowl and pour the warm water over the yeast.
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2
Add 1 tablespoon of the sugar to the bowl and stir to dissolve.
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3
Allow the yeast to bloom in the water for 5 to 7 minutes, or until the water begins to foam.
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4
Add the flour, the remainder of the sugar, the butter, black pepper and salt in the bowl of a stand mixer equipped with a dough hook attachment, and add the bloomed yeast and water.
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5
Run the machine on low until a dough forms, then on medium for 8 to 10 minutes.
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6
Place the kneaded dough in a lightly greased bowl, wrap with plastic wrap and set in a warm, draft-free place to proof until doubled, about 1 to 1 1/2 hours.
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7
Preheat the oven to 400 degrees F.
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8
Once proofed, remove the plastic from the bowl, and punch the dough down.
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9
Place the dough into a 9 by 5-inch loaf pan and allow to proof until the dough is ballooning out of the top of the pan, about 45 to 60 minutes.
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10
Once the bread has proofed, place the pan in the oven and bake until the dough sounds hollow when thumped with your finger, about 20 to 25 minutes.
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11
Remove the bread from the oven and allow to cool on a rack for 20 minutes before slicing.
