This is delicious and perfect for the yeast-challenged, like me. It was a little too peppery for me, but that's because I used extra strong pepper, a mixture of Tellicherry Extra Bold and Sarawak. Next time I'll cut down the pepper by about 1/2 - 1 tsp.
I used a dark pan instead of a shiny one, since it produces a browner crust.
PEPPER-PARMESAN BREAD
INGREDIENTS:
2 tablespoons melted butter, plus extra butter for pan
2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon kosher salt (or 1/2 tsp fine salt) (I used about 1/4 tsp fine salt)
1 tablespoon plus 1 teaspoon freshly ground black pepper, preferably Tellicherry (I used 2 tsp extra bold Tellicherry and 2 tsp Sarawak)
1 cup freshly grated Parmigiano-Reggiano
2 large eggs
1 cup milk (I used lowfat)
DIRECTIONS:
1. Heat the oven to 350 degrees. (I preheated the oven to 325 F, because I used a dark pan). Butter a 9-by-5-inch loaf pan and set aside.
2. In a large bowl, combine the flour, sugar, baking powder, salt and pepper and mix with a whisk until thoroughly combined; make sure the pepper is well distributed. Stir in the cheese.
3. In another bowl, combine the eggs, milk and melted butter and mix lightly. Pour this mixture into the bowl with the dry ingredients and cheese. Mix with a wooden spoon or rubber spatula until all the ingredients are well moistened.
4. Scrape the dough into the prepared pan and bake for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. (I baked about 50 minutes). Cool slightly on a rack before turning out of the pan. Serve warm or at room temperature.
Servings: 8 to 10
From Los Angeles Times
I used a dark pan instead of a shiny one, since it produces a browner crust.
PEPPER-PARMESAN BREAD
INGREDIENTS:
2 tablespoons melted butter, plus extra butter for pan
2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon kosher salt (or 1/2 tsp fine salt) (I used about 1/4 tsp fine salt)
1 tablespoon plus 1 teaspoon freshly ground black pepper, preferably Tellicherry (I used 2 tsp extra bold Tellicherry and 2 tsp Sarawak)
1 cup freshly grated Parmigiano-Reggiano
2 large eggs
1 cup milk (I used lowfat)
DIRECTIONS:
1. Heat the oven to 350 degrees. (I preheated the oven to 325 F, because I used a dark pan). Butter a 9-by-5-inch loaf pan and set aside.
2. In a large bowl, combine the flour, sugar, baking powder, salt and pepper and mix with a whisk until thoroughly combined; make sure the pepper is well distributed. Stir in the cheese.
3. In another bowl, combine the eggs, milk and melted butter and mix lightly. Pour this mixture into the bowl with the dry ingredients and cheese. Mix with a wooden spoon or rubber spatula until all the ingredients are well moistened.
4. Scrape the dough into the prepared pan and bake for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. (I baked about 50 minutes). Cool slightly on a rack before turning out of the pan. Serve warm or at room temperature.
Servings: 8 to 10
From Los Angeles Times