1 : c Sugar
2 : c Flour
1/4 : ts Salt
1 : c Soft butter
1 : tb Grated orange peel
5 : Eggs, room temperature
0: 1/2 ea Pepper; coarse black Proof yeast in 4 T of the water
1: Mix all the dry ingredients in a bowl, then add the liquids
2: Turn the dough onto a floured surface and knead it for 10-12 minutes
3: The dough should have a coarse look, but will be cohesive, stretchy, tacky but not sticky, and resilient
4: Allow the dough to rise for about 1-1/2 hours (until double in size)
5: Punch it down, and allow it to rise again for 1-1 1/2 hours
6: Punch it down again
7: Cut the dough into two (2) pieces and form into rounds or french loaves
8: Allow to proof for 1 hour, then bake like french breads in a 350 oven with steam or spray for 45 minutes
9: Cool before cutting
10: From Gemini's MASSIVE MealMaster collection at www
11: synapse
12: com/~gemini