In small pan heat milk till bubbles start to form and remove from heat. Add butter, sugar, salt & basil. Stir till butter is melted and cool till around 110 degrees F. Dissolve yeast in the warm water and mix with milk mixture.
Add 3 cups of flour and the egg to the milk/yeast mixtures and beat with a beater attachment on kitchenaid for a couple minutes. Add the ground pepper and once mixed swap to a dough hook. Gradually add remaining flour until dough is smooth and elastic (and pulls away from the bowl).
Pull dough out, and place in a greased bowl. Turn to grease all sides, cover, and let rise in a warm place for an hour or until at least doubled. While waiting, fry up the bacon and drain on paper towels. At this point you want to grease up either 2 LARGE baking sheets, 2 9x5x3 loaf pans, or one of each.
Punch down the dough and knead in the bacon. Divide in half. For a half-moon or wreath loaf cut that half into thirds and roll each third into a 20" strip. Twist or braid strips and pinch the ends to seal together. Shape on baking sheet & Cut a couple slashes into the loaf. For loaf pans, cut into thirds also, but make 3 12 inch-ish ropes. Braid & pinch, and put into loaf pans. Cover with a towel and let rise for another hour. Preheat oven to 375°F.
Brush loaves with yolk/water mix and sprinkle with the cracked peppercorns. Bake for about 1/2 hr or until nicely brown.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.