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Peppery Parmesan Bread

 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 King Arthur Unbleached 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

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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).
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.