Peppery Parmesan Bread Recipe
Peppery Parmesan Bread Recipe photo by Taste of Home

Peppery Parmesan Bread Recipe

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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.
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES: 12 servings

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

Nutritional Facts

1 slice: 116 calories, 2g fat (1g saturated fat), 3mg cholesterol, 162mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 5g protein

Directions

  1. 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).
  2. 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.
  3. 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).
Originally published as Peppery Parmesan Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p144

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