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.


How would it be in bread?


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.


About judilyn

RV'er, foody, caregiver, knowledge seeker
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4 Responses to Pepper Bread

  1. Interesting!
    As if I don’t experiment enough with all kinds of flour, now I have one more to experiment with! 🙂

    Liked by 1 person

  2. I just LOVE the way you experiment with food! That is how great recipes are created.

    Liked by 1 person

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