Pepper Spice Bread

This bread machine bread has an unusual spice combination that reads like a medieval recipe: freshly ground black pepper, star anise, cinnamon, and allspice. The black pepper is the bold move. Half a teaspoon adds a slow, warm heat that builds as you chew, turning each slice into something more interesting than a standard sweet bread.

Star anise brings a licorice-like depth that’s different from the usual bread spices. Combined with the pepper, it gives this loaf an almost chai-like complexity. Honey and corn syrup sweeten the dough with a deeper, more rounded sweetness than sugar alone would provide, and pecans add a buttery crunch.

The recipe works in the bread machine start to finish, or you can use the machine for kneading only and finish the loaves in the oven. The oven method gives you two smaller loaves with a crispier crust and more control over browning.

Kitchen Tips

• Grind the black pepper fresh for this recipe. Pre-ground pepper tastes flat and dusty. Freshly cracked pepper has the bright, sharp bite that makes this bread special.
• All ingredients should be at room temperature for the best rise in a bread machine.
• If baking in the oven, let the dough rise to double (45 minutes to 1 hour) before baking.
• This bread makes outstanding toast. The spices bloom when heated and the pecans get toasty.

Variations

• Add ¼ teaspoon ground ginger for a spicier, more gingerbread-like flavor.
• Replace pecans with walnuts or leave the nuts out entirely for a smoother crumb.