Pepper Bread

This is going to sound off the wall, even for me, but I have discovered something that I don’t really know how to describe.

I have been putting 1/2 cup (out of three cups) of masa harina in almost all of my bread/pancake recipes.  Recently I decided on a whim to add a teaspoon of Sunny Spain seasoning from Penzey’s to the bread dough.  This is a mixture of pepper and lemon, and is exquisite on foods, and especially in soups and stews.

Question:

How would it be in bread?

Answer:

Imperceptible, except for an ambience without being able to pinpoint the reason for the increase in attractiveness.

The masa harina gives it a bit of a golden hue, plus a bit of body without making it dry or coarse, and then the lemon pepper . . . well, I don’t know how to describe it.

For what it is worth, I’ve done this enough times now that I’m pretty sure it is going to become a permanent addition – or at least until I think up some other harebrained variation.

Give an unlikely something a chance to surprise you.  It probably won’t be so bad that you would need to toss it out, and you might find a unique experience to enjoy.

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