Parmesan Pepper Bread
Parmesan Pepper Bread offers a savory, cheesy flavor with a hint of black pepper, perfect for appetizer tables, sandwiches, or casual snacking with a crunchy crust and soft interior.
Ingredients
Instructions
- In a large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, 1 1/2 teaspoons black pepper, and salt.
- Gradually stir hot tap water (120°F to 130°F) into the dry ingredients until well mixed.
- Beat with an electric mixer at medium speed for 2 minutes, scraping the bowl occasionally.
- Stir in grated Parmesan cheese and enough additional flour to form a soft dough.
Tips & Substitutions
For extra flavor, consider adding fresh herbs like rosemary or thyme to the dough. If you don't have active dry yeast, you can substitute with instant yeast; just skip the proofing step. Adjust the amount of black pepper based on your spice preference, or try using white pepper for a milder taste. This recipe can also be adapted to make a savory version of Dilly Bread(For Auto Bread Baker).
Serving Suggestions
This bread pairs beautifully with soups, salads, or as a side to a charcuterie board. For a delightful meal, serve it alongside a hearty tomato basil soup or a fresh garden salad. You can also slice it and toast it lightly for a crunchy appetizer, perfect for dipping in olive oil or balsamic vinegar.
Storage & Reheating
Store leftover Parmesan Pepper Bread in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can refrigerate it for up to a week. When reheating, wrap the bread in foil and warm it in a 350°F oven for about 10-15 minutes to restore its crustiness without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Parmesan Pepper Bread contains roughly 797 calories, with 33g protein, 150g carbohydrates, and 12g fat. It is an excellent source of protein (65% of the Daily Value), dietary fiber (52% of the Daily Value), and iron (29% of the Daily Value). Note that it is relatively high in sodium, at 1243mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for part of the all-purpose flour, but it's best to start with a 50/50 mix. Whole wheat flour will give the bread a denser texture and a nuttier flavor. Keep in mind that you may need to adjust the water amount slightly as whole wheat flour absorbs more moisture.
How can I make this bread more cheesy?
To enhance the cheesiness, consider adding an extra 1/2 cup of grated Parmesan cheese to the dough. You can also mix in other cheeses like mozzarella or cheddar for a blend of flavors. Just ensure that the total cheese quantity does not overwhelm the dough's structure.
What can I do if my dough doesn't rise?
If your dough doesn’t rise, it may be due to inactive yeast. Check the expiration date on your yeast, and ensure the water temperature is between 120°F to 130°F when mixing. If the dough still fails to rise, try placing it in a warm area, like near a preheating oven, to encourage fermentation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).