Kathleen's Parmesan Peppercorn Bread I Made It

Kathleen's Parmesan Peppercorn Bread

mommyluvs2cook 10 years ago
By: Kathleen
When I came across this recipe the other day, I knew I had to make it right away! The texture of this bread is wonderful! The crust is thin but chewy, and the inside is nice and fluffy and those big chunks of cheese are just wonderful! The ONLY thing is that it was a tad too salty for me. I know you can't make bread without salt in the ingredients, but the parmesan gives off so much saltiness on it's own, I wonder if 3/4 tsp. salt would work. It's still delicious and will definitely all get eaten up :)

Kathleens Parmesan Peppercorn Bread/saved
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chuckieb 10 years ago said:

That looks just gorgeous Michelle! I'd scarf that down in a second no questions ask. :) Good to know about the salt factor. Thanks for the heads up. Gorgeous pic. Love the big chunks of Parmesan. I'm a huge pepper fan too....so this must be made. :)

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mommyluvs2cook 10 years ago said:

Yes, those cheese chunks are heaven!! Be sure to leave the pepper pieces big! I used my mortar and pestle and i was left with big pepper pieces and some even whole :) So good, I feel bad I had to leave 4 stars...I know this was a very good intended recipe.

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frankieanne 10 years ago said:

Wowie, look at that cheese! I have a feeling those pepper pieces are meant to offset that salty cheese. Too bad it didn't totally succeed. Love the picture! I think this is the first time I remember you making bread from scratch. Is that right? :)

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pointsevenout 10 years ago said:

Rise time seems a little short especially with the reduced yeast amount. Did your dough double in size? The crust looks a little anemic. Might could use a little more dwell time in the oven. Did you monitor the final internal temperature of the loaves?
Think I would make only one loaf.

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mommyluvs2cook 10 years ago said:

I actually accidentally let it rise for about 45 minutes and it was almost doubled in size. The crust looks lighter in the picture than in real life, my lighting was strange that day. I don't think it would hurt though to let it stay in the oven a bit longer, to get even more browning. Okay after further tasting, I think grated cheese would work best. The chunks of cheese are very chewy and almost unedible when room temperature or cold. Maybe the really good expensive parmesan would work, but I'm not willing to pay that much for cheese. I did not monitor the temp...
The bread part of this is fantastic though, I'll just eat around the cheese lol!

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NPMarie 10 years ago said:

Wow! Beautiful pic Michelle..that sounds soooooooooooo good:)

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Good4U 10 years ago said:

It looks really good Michelle! I might try this in my bread machine and maybe grate or slice the cheese finely . I buy the expensive parmesan and yes when you get chunks with it they also do turn out hard and chewy. Maybe when you can buy it fresh like Anna Gourmetana does in Portugal (lucky girl) it might turn out better no doubt in my mind!

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mommyluvs2cook 10 years ago said:

Thanks Marie!
G4U, I hope you do get a chance to try it! I'm curious to see how it turns out with the cheese grated. Wow how lucky Ana gets fresh! I wonder if it's really soft fresh?!

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pointsevenout 10 years ago said:

I've two other loaves to chew through first but would like to try this recipe. I was wondering about the cubed cheese bit, it being Parmesan.
Cutting into warm bread is not always a good thing, in that moisture escapes from the loaf and it dries out quicker. Letting the loaf cool to room temp helps in keeping the loaf.
The freshest Parmesan is not always the best. If you buy your Parmesan in those little pie shaped wedges, the outside edge of the pie wedge shows its age. The darker or more dried out looking it is, the more aged it is, which is a good thing. Powder grate that outer edge and you can chunk up the more tender inner parts. Maybe that will help with the chew factor.

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mommyluvs2cook 10 years ago said:

Yea the cheese was good right out of the oven, but as it cooled it just was impossible to chew through. I do pie the pie shaped wedges of cheese. I did not know that trick in telling it's age, I will keep that in mind!

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