Kathleen’s Parmesan Peppercorn Bread Recipe

How to make it

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• 1. Add the yeast, warm water, sugar and oil to a large bowl. Allow to sit for about 5-10 minutes.
• 2. Add in about 1 1/2 cups of the flour, stirring to incorporate.
• 3. Crush your peppercorns using the side of a large knife or a rolling pin (should be coarse). Add peppercorns and salt and stir again.
• 4. Continue adding flour and dump onto a clean surface to knead. You only want to add enough flour for the dough not to stick to anything....you may not use it all.
• 5. Knead for about 8 minutes until the dough is smooth and elastic. Place in an oiled bowl, cover and set in a warm place for about 30 minutes...or until it has doubled in size.
• 6. Gently degas the dough and spread flat on a floured surface.
• 7. Cover evenly with the Parmesan chunks and roll back into a ball.
• 8. Divide into 2 loaves shape the dough into a ball. The chunks of cheese may stick out in a few places...that's ok!
• 9. Pre-heat oven to 375 degrees.
• 10. Cover and allow to rise for another 30 minutes.
• 11. Bake at 375 degrees for about 30 minutes...or until golden brown and hollow sounding.
• 12. Brush with butter after removing from the oven to ensure a soft crust.