Sandwich Bread With Peppercorns

• 2 packages dry yeast
• Pinch of sugar
• 1/4 cup warm water
• 3 eggs
• 2 tablespoons honey
• 2 teaspoons salt
• 1 cup milk, scalded, and cooled to tepid
• 1 tablespoon cracked or coarsely ground black peppercorns
• 6 cups flour (approximately)
• 1 egg yolk beaten with 1 teaspoon cold water

1. Dissolve yeast and sugar in warm water, set aside to proof for five minutes.
2. Meanwhile beat the eggs until they begin to thicken.
3. Beat in the honey, salt and milk.
4. Add the yeast mixture and the pepper.
5. Slowly beat in two-and-a-half cups of flour.
6. Then beat in another two-and-a-half cups of flour, one-half cup at a time, until the dough cleans the sides of the mixing bowl.
7. This step can be done by hand or by machine.
8. Turn dough out on to a floured board and knead for 10 minutes, kneading in another one-half cup to one cup flour.
9. The dough should be smooth, elastic and supple.
10. Place dough in a well-oiled bowl, turn to oil on all sides, cover and set aside in a warm place to rise until doubled, about one hour.
11. Punch dough down and divide in half.
12. Butter two 8 1/2-by-4 1/2-by-2-inch loaf pans.
13. Pat each piece of dough into a flat rectangle, roll tightly and pinch the ends closed.
14. Place each roll of dough seam-side down in one of the prepared pans.
15. Cover and allow to rise until doubled, to the tops of the pans, about 45 minutes.
16. Brush tops of loaves with beaten egg yoke.
17. Preheat oven to 350 degrees.
18. Bake breads about 40 minutes, until nicely browned.
19. Cool briefly, turn out onto cooling racks and cool completely before slicing.

yeast, sugar, warm water, eggs, honey, salt, milk, ground black, flour, egg yolk

Taken from cooking.nytimes.com/recipes/11672 (may not work)