Green Peppercorn Bread

1. 1

   Stir yeast in warm water and let sit for 10 minutes until foamy. Stir in oil.

2. 2

   In food processor fitted with steel blade, place flour, salt and peppercorns. Pulse a few times to blend and chop peppercorns. With machine running, add yeast mixture through the feed tube as quickly as flour can absorb. Immediately add vinegar and process 45 seconds to knead.

3. 3

   Turn onto floured board and knead a few minutes until smooth and elastic. Place in oiled bowl, turning to coat. Cover with plastic wrap, place in warm spot and let rise until doubled, about 1.5 hours.

4. 4

   Punch the dough down and shaped into round loaf or baguette on oiled baking sheet. Cover with plastic wrap and let rise until doubled, about 1 hour.

5. 5

   Preheat oven to 500 u00b0. Slash the loaf with a sharp knife, making three parallel slashes on top surface of loaf. Place in oven and immediately reduce temperature to 400 u00b0. Within first 5 minutes, spray oven sides a few times with water from spray bottle to create steam. Bake 30-35 minutes. Cool completely on rack.

* Per serving · 4 servings · Values may vary.