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Parmesan Pepper Bread




Source of Recipe


Internet


List of Ingredients




1 1/4 cups lukewarm water (110 degrees F.)
1 tablespoon extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano cheese (reserve 1 tablespoon for topping)
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon freshly ground pepper (I use mixed colors of peppercorns)
3 1/4 cups bread flour or unbleached all-purpose flour
3 teaspoons instant active dry yeast
1 egg white, beaten until foamy



Recipe



Place all ingredients (except 1 tablespoon of parmesan cheese and egg white) in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.

Place on a jelly roll pan dusted with cornmeal; cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.

After dough has risen, brush the top of the bread with beaten egg white. Gently press 1 tablespoon grated parmesan cheese onto the top of loaf. Bake for 20 to 25 minutes or until nicely browned. (A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 degrees.)

Makes 1 1/2-pound loaf.