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Peppercorn Parmesan Bread

This savory bread is great with pasta or soup. Eat one loaf and give the second to the neighbor who shares their garden produce.

Peppercorn Parmesan Bread

Peppercorn Parmesan Bread

difficulty

Easy

Yield

2 loaves

Prep Time

0:30

Bake Time

40 to 45 minutes

Rise Time

30 to 40 minutes

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  • difficulty

    Easy

  • Yield

    2 loaves

  • Prep Time

    0:30

  • Bake Time

    40 to 45 minutes

  • Rise Time

    30 to 40 minutes

Ingredients

  • 4 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3/4 cup shredded Parmesan cheese
  • 1 teaspoon black fine grind pepper
  • 1 cup milk
  • 1/2 cup water
  • 1/4 cup butter OR margarine
  • 1 egg

Directions

  1. Combine 3 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add cheese and black pepper and mix well. Heat milk, water and butter to very warm (120° to 130°F). Add to flour mixture; add egg. Beat for 3 minutes, until smooth and elastic. Stir in remaining 1 cup flour. Let rest for 15 minutes.
  2. Stir down batter with wooden spoon. Turn into two greased 8-1/2 x 4-1/2-inch loaf pans or a 2-quart casserole. Cover and let rise in a warm, draft-free place until doubled, about 30 minutes.
  3. Bake in preheated 350°F oven for 40 to 45 minutes. Remove from pans at once and cool on wire rack.
  4. Gift giving tip: Cool completely and place in a pretty pan or casserole for a gift.
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Peppercorn Parmesan Bread

  • Difficulty: Easy
  • Yield: 2 loaves
  • Prep Time: 0:30
  • Bake Time: 40 to 45 minutes
  • Rise Time: 30 to 40 minutes

Ingredients

  • 4 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3/4 cup shredded Parmesan cheese
  • 1 teaspoon black fine grind pepper
  • 1 cup milk
  • 1/2 cup water
  • 1/4 cup butter OR margarine
  • 1 egg

Directions

  • Combine 3 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add cheese and black pepper and mix well. Heat milk, water and butter to very warm (120° to 130°F). Add to flour mixture; add egg. Beat for 3 minutes, until smooth and elastic. Stir in remaining 1 cup flour. Let rest for 15 minutes.
  • Stir down batter with wooden spoon. Turn into two greased 8-1/2 x 4-1/2-inch loaf pans or a 2-quart casserole. Cover and let rise in a warm, draft-free place until doubled, about 30 minutes.
  • Bake in preheated 350°F oven for 40 to 45 minutes. Remove from pans at once and cool on wire rack.
  • Gift giving tip: Cool completely and place in a pretty pan or casserole for a gift.