It seems like bread baking is the trendiest hobby for quarantine. Or at least, that’s what the empty shelves on the baking aisle at my local grocery store seem to say… I had trouble finding yeast at the store for weeks, until finally I managed to snag an entire jar during last week’s shopping trip! It felt like I hit the pandemic grocery shopping lottery. And it also meant I could finally make a recipe I’ve been brainstorming for a while: Parmesan and Black Pepper Bread.
This bread is super easy to make. It’s a no knead recipe, so you don’t need a stand mixer, or killer upper body strength, to pull it off. Just combine all the ingredients, cover, and let it rise at least 12 hours. I like to prep my dough in the evening and bake the loaf the next morning.
I very strongly encourage you to use freshly grated Parmesan. Please don’t use the stuff from the green can! I can’t guarantee that it’ll even work for this recipe. Instead get a nice piece of Parm and grate it yourself using a fine grater. I promise it’s worth the extra effort.
Also, I encourage you to use freshly cracked black pepper from a pepper grinder. To measure the proper amount, I grind the pepper into a small bowl first, and measure it from there before adding it to the mix.
You will need a large Dutch oven with a lid for this recipe. Baking bread in a hot Dutch oven helps form a great crust. It also helps keep the bread moist while it’s baking, which helps ensure a good texture and crumb.
The Parmesan flavor is mild, but it gives the bread a really lovely, slightly creamy texture. It also pairs so nicely with the fresh pepper. I enjoy eating this Parmesan and Black Pepper Bread dipped in olive oil mixed with salt, herbs, and red pepper flakes. It also makes for a great base for some killer avocado toast!
Related Recipes
If you’re one of the lucky few who’s snagged enough flour and yeast to get you through quarantine, here’s some more bread baking recipes you might enjoy:
For another easy, no knead bread, try this Garlic and Rosemary Loaf.
For a more involved baking project perfect for lazy weekends at home, make these Everything Pretzels.
If you’re looking for a sweet treat, look no further than this Peanut Butter and Dark Chocolate Chunk Babka.
No Knead Parmesan and Black Pepper Bread
Ingredients
- 3 cups All Purpose Flour
- 1 teaspoon Active Dry Yeast
- 1 ½ teaspoon Salt
- 1 teaspoon freshly cracked Black Pepper
- 1 cup Freshly Grated Parmesan
- 1¾ cup Lukewarm Water about 110° F
Instructions
- In a large bowl, combine flour, yeast, salt, pepper, and Parmesan. Stir with a large spoon until combined.
- Add water, and stir until there are no remaining wet spots. The dough will be wet and shaggy in appearance. Cover the dough tightly with plastic wrap or a bowl cover. Let the dough rise at least 12 hours, and at most 24. I usually let mine rise overnight and bake it in the morning.
- When you're ready to bake your bread, preheat your oven to 450° F. Place a large Dutch oven with a lid in the oven while it's preheating, for at least 30 minutes. Meanwhile, shape the bread.
- On a well floured surface, scrape the dough out of the bowl. Flour your hands well, then shape the dough into either a round or oval shape. Sprinkle more flour on top of the loaf, and smooth it with your hands. Transfer the dough to a large piece of parchment paper, then let it rest until the Dutch oven has been in the oven for 30 minutes.
- Lightly score the top of the bread. Then, remove the Dutch oven, being careful since it's very hot! Place the loaf into the Dutch oven, and put the lid on. Put the Dutch oven in the oven and bake for 30 minutes.
- Remove the lid from the Dutch oven, and bake an additional 10 minutes, until the loaf is golden brown.
- Remove the Dutch oven. Carefully remove the bread, and place it on a wire rack to cool. After the bread has cooled completely, slice and enjoy!
[…] carbs. That’s why I always eat spaghetti with a big slice of crusty artisanal bread. This No Knead Parmesan and Black Pepper Loaf would pair scrumptiously alongside this Shrimp and Feta […]
really yummy, and pretty easy. will make again