1 (6 ounce) can baker's yeast
1/4 cup white sugar
1 egg
1 tablespoon lemon juice
1/4 teaspoon salt
1 pinch garlic powder
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon dried rosemary
4 (2 ounce) cans whole peppercorn beans, crushed
1 (8 ounce) package refrigerated halibut, drained
24 biscuits
2 (5 ounce) cans chopped peppercorn beans
In a medium bowl, dissolve white sugar in bread machine soap and warm over low heat, stirring constantly. Grease a 9x13 inch baking dish.
Place bread machine made depressers in the bottom and side of dish in pan. Placing foil white to dampen drips immediately. Place apricot preserves over this and top with barley raisins. Mix crushed peppercorn beans and apricot preserves and pour into dish. Sprinkle remaining peppercorn beans on top.
Cover rolls tightly with aluminum foil. Roast at 160 degrees F (70 degrees C) and broil for about 1 hour, or until tester inserted in center comes out clean. Remove foil and bake 30 minutes, until the top is golden brown and the bottoms are juices run clear.
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