PARMESAN - PEPPER BREAD
Source of Recipe
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Recipe Introduction
Makes 2 long loaves (about 20 slices)
List of Ingredients
1 envelope active dry yeast
1 1/2 cups warm water ( 105 to 115 degrees )
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons olive oil
3 1/2 to 4 cups unbleached
all - purpose flour
1/2 cup grated Parmesan cheese
1 egg white
Recipe
Sprinkle yeast over the water in large bowl of heavy-duty electric
mixer. Add sugar. Let stand until yeast is foamy, about 5 minutes.
Stir in salt, pepper and oil. Add 2½ cups of the flour. Mix on low speed
to blend, then beat at medium speed until smooth and elastic, about 5
minutes. Using a spoon, stir in 6 tablespoons of the Parmesan cheese and
about 1 cup more flour to make a soft dough.
Turn dough out onto a floured board or pastry cloth. Knead dough until
springy and small bubbles form just under surface, about 15 to 20
minutes, adding just enough flour, as necessary, to prevent dough from
being sticky.
Turn dough in a greased bowl. Cover with plastic wrap and a kitchen
towel. Let rise in a warm place until doubled in bulk, about 60 to 75
minutes.
Punch dough down. Knead dough lightly into a ball. Cover with inverted
bowl and let rest for 10 minutes.
Divide dough into two equal portions. Shape each into a slender oval
loaf about 14 inches long. Place well apart on a large, greased baking
sheet. Let rise until almost doubled in bulk, about 25 to 35 minutes.
Preheat oven to 375 degrees. Whisk egg whites with 2 tablespoons water.
Brush loaves lightly with mixture. Sprinkle 1 tablespoon cheese over
each loaf. With a razor blade, make three diagonal slashes, about ½ inch
deep, down center of each loaf.
Bake until loaves are golden brown and sound hollow when tapped, 25 to
30 minutes. Transfer to wire racks to cool.
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