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


2 loaves



Prep Time


Bake Time

40 to 45 minutes

Rise Time

30 to 40 minutes

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  • 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


  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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