- 2 envelopes (1/4 ounce) active dry yeast
- 1 cup warm water (about 110?F.)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- 1/2 stick (4 tablespoons) butter, melted
- 1/2 cup cracklings or commercial fried pork skins, coarsely crushed
- 3 cups bread flour
- Combine the yeast and water in a mixing bowl and whisk to dissolve. Add the salt, sugar, black pepper, butter, and cracklings. Work the flour, 1 cup at a time, into the yeast mixture with a rubber spatula or wooden spoon, turning (or mixing) the mixture until the flour is incorporated (or well blended) and the dough leaves the sides of the bowl. Form the dough into a ball.
- Place the dough in a lightly oiled bowl, turning it to oil all sides. Cover with a clean cloth and let rise in a warm, draft-free place until it doubles in size, about 2 hours.
- Preheat the oven 375ºF.
- Place the loaf (or ball of dough) in the center of a lightly oiled baking sheet. Bake for about 1 hour, or until golden brown. Remove the pan from the oven and place on a wire rack to cool.
- Serve slightly warm or at room temperature.