Parmesan Peppercorn Bread
Developed by Jack Achenbach, RDN, LD
I’ve been trying to purchase a pullman pan for quite a bit of time now. The first time I accidentally ordered only pan lids. The second time I sent it to the wrong address. But finally on the third try, it arrived. And what a beautiful sight it was. Like a new ship it shone in the light, the largest of any of my baking dishes. Soon enough, this 2 pound pullman pan would set sail with my very first pullman loaf. An exciting moment for sure. Never have I seen a loaf of bread disappear so fast than what had happened to this fresh baked black peppercorn & parmesan loaf. This pullman is packed with so much flavor it’s perfect for any type of sandwich. Minus peanut butter and jelly, of course. So of course the maiden voyage was a success and there are bound to be more in the near future.
Servings: 1-16 in. pullman
Prep Time: 1 hour 30 minutes
Active dry yeast
Ground black pepper
In a mixing bowl, combine all ingredients. Switch to a dough hook and set to medium speed for 20 minutes to knead. Cover with a towel and place in a warm oven to rise for 1 hour.
Transfer the dough to a lightly floured surface and shape into a rectangle. Roll the dough up like making sushi and place into a greased bread pan. Let rise for 1 hour in a warm oven or until it's taken the shape of the pan.
Slide on the lid, and bake at 425F for 30 minutes. Remove the lid and bake for an additional 10 minutes.
Wait until the bread is completely cool before slicing.
Letting your dough rise overnight develops a deeper flavor.
Wrap and refrigerate for freshness!