Parmesan and Pepper Bread Bread Machine
Transform your kitchen into a gourmet bakery with this Parmesan and Pepper Bread recipe crafted exclusively for the bread machine. Bursting with the savory richness of grated Parmesan cheese and the subtle kick of freshly ground black pepper, this artisan-style loaf is a breeze to make. With just 10 minutes of preparation required, the bread machine does all the heavy lifting, expertly combining water, olive oil, honey, and bread flour to create a pillowy, golden crusted masterpiece. Perfect for pairing with soups, salads, or as a stand-alone appetizer, this aromatic bread is a foolproof way to elevate your meals. Whether you’re a seasoned baker or a total beginner, this recipe ensures a 1.5-pound loaf with a perfectly airy crumb, bringing professional quality to your dining table. Keywords: Parmesan and Pepper Bread, bread machine recipe, artisan bread, easy homemade bread.
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Recipe Information
Ingredients
- 1 cup Water
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 3 cups Bread flour
- 0.75 cups Grated Parmesan cheese
- 1 teaspoon Salt
- 1.5 teaspoons Freshly ground black pepper
- 2.25 teaspoons Instant yeast
Instructions
Add the ingredients to your bread machine pan in the order recommended by the manufacturer. Typically, liquids like water, olive oil, and honey go in first, followed by dry ingredients like bread flour, grated Parmesan cheese, salt, black pepper, and instant yeast.
Make sure the yeast is placed on top of the dry ingredients, away from the salt to ensure proper activation.
Select the basic or white bread setting on your bread machine, along with your preferred crust color (light, medium, or dark).
Set the loaf size to 1.5 pounds and press start.
Once the bread machine has completed the cycle and the bread is fully baked, carefully remove the bread from the pan and let it cool on a wire rack for at least 20 minutes before slicing.
Serve warm or at room temperature. Enjoy the rich flavors of Parmesan and a hint of pepper in every bite!
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3398 mg | 148% | |
| Total Carbohydrate | 307.5 g | 112% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 18.3 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 752 mg | 58% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 507 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
