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Parmesan Peppercorn Bread

July 22, 2015

 

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.

 

The task is simple enough, taking no more than an hour at the very most after calculating in cleaning time and not even counting the time it takes to rise. What your left with, is a beautiful pullman that can wow a crowd or open up the doors to some pretty amazing sandwiches. Because after all, it all starts with the bread.

 

 

Black Peppercorn & Parmesan Bread

“A mildly spicy pullman accompanied by the heavenly aroma and taste of parmesan cheese.”

 

Prep Time: 15 minutes              Total Time: 1 hour 45 minutes             Makes: 1- 16" pullman              Servings: 24 slices                

 

 

Ingredients​​

  • 5 1/2 cup all-purpose flour

  • 2 tablespoons active dry yeast

  • 2 tablespoons salt

  • 2 tablespoons ground black pepper

  • 2 cups grated parmesan cheese

  • 2 cups cup warm water

  • 1/4 cup minced grape tomatoes

  • 2 tablespoons soften unsalted butter

 

Directions 

  1. Using the end of a rolling pin, crush whole peppercorns into smaller pieces. 

  2. Minced grape tomatoes, strain, and discard the juice. 

  3. Mix together flour, yeast, salt, crushed peppercorns, and grated parmesan cheese.

  4. Add water, tomatoes, and softened butter. Mix until completely combined. 

  5. Knead dough in the bowl, without the addition of flour. Simply keep the dough moving and stretching for 10 minutes, like how an electric mixer uses a dough hook. Do not tear the dough apart.

  6. Drizzle dough with olive oil and form into a ball. Cover with a clean cloth and allow the dough to rise for 1 hour or until doubled in size. 

  7. Transfer the dough onto a lightly floured work surface. Gently pat the dough into a rectangular shape but not so much that you are flattening it. Fold the dough into a smaller rectangular shape.

  8. Now roll the dough into a cylindrical shape, pressing together the seems as you roll. 

  9. Transfer the dough into a greased 2lb bread pan and allow to proof until it just reaches the rim of the pan. 

  10. Bake at 425° Fahrenheit, covered, for 30 minutes. 

  11. Remove the cover and bake for an additional 10 minutes.

  12. Remove from pan and allow to cool before cutting. 

Notes

  *Save stale bread to make a cheesy breakfast casserole.  

 

Nutrition Information                                    %Daily Value       

  Serving Size: 1 Serving                                                                                                         *Based on a 2000 calorie diet 

Calories: 249                                       Added Sugars: 0g               Vitamin A                                                             3%

Total Fat:                                                                              4g               Vitamin B6                                                          4%

    Saturated Fat:                                                                2g               Vitamin B12                                                         6%

Cholesterol:                                                                     8mg               Vitamin C                                                            0%

Sodium:                                                                         685mg                Vitamin D                                                           0%

Potassium:                                                                       91mg               Iron                                                                      35%

Total Carbohydrates:                                                    44g               Calcium                                                                9%

    Dietary Fiber:                                                                2g               Riboflavin                                                           27%

Protein:                                                                             9g                Folate                                                                 58%

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