Peppery Parmesan Bread Recipe

Peppery Parmesan Bread Recipe photo by Taste of Home

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I rely on my bread machine to make the dough for this rustic bread. Serve slices with olive oil for dipping or with butter.

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Peppery Parmesan Bread Recipe

Prep: 30 min. + rising Bake: 25 min. + cooling

Yield: 12 Servings

30 25 55

Ingredients

3/4 cup plus 2 tablespoons warm water (70° to 80°)
1 tablespoon olive oil
1/2 teaspoon hot pepper sauce
1/2 cup freshly grated Parmesan cheese
1 tablespoon sugar
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
2-1/2 cups bread flour
2-1/4 teaspoons active dry yeast
1 tablespoon cold water

Directions

In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When the cycle is completed, turn dough onto a lightly floured surface. Punch down; knead until smooth and elastic, about 5 minutes. Shape into an 8-in. round loaf. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
Slash top of loaf with a sharp knife; brush with cold water. Bake at 400° for 25-30 minutes or until golden brown. Remove to a wire rack to cool. Yield: 1 loaf (12 slices).

Nutritional Facts 1 serving (1 slice) equals 116 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 162 mg sodium, 20 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Peppery Parmesan Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p144