Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Peppery Parmesan Bread

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

12 ServingsPrep: 30 min. + rising Bake: 25 min. + cooling

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

2 of 2

Peppery Parmesan Bread (continued)

Directions (continued)

400° for 25-30 minutes or until golden brown. Remove to a wire
rack to cool. Yield: 1 loaf (12 slices).

Nutrition 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.