Pepper and Pancetta Batter Bread
Elevate your bread-baking game with this irresistibly savory Pepper and Pancetta Batter Bread! Combining the smoky, crisp bites of pan-fried pancetta with the aromatic warmth of cracked black pepper, this no-knead bread is a breeze to prepare. The dough’s unique batter-like consistency makes it beginner-friendly, while the addition of melted butter ensures a tender, moist crumb. A sprinkle of shredded Parmesan on top adds an optional cheesy finish that browns to perfection during baking. Ready in under two hours, including rising time, this bread shines as a comforting side for soups and salads or as the ultimate upgrade to your morning toast. With hearty flavors and a golden crust, Pepper and Pancetta Batter Bread transforms simple ingredients into a deliciously satisfying homemade loaf.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 packet Instant yeast
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 1 teaspoon Cracked black pepper
- 4 ounces Pancetta, diced
- 1 cup Whole milk, warm (110°F/43°C)
- 0.5 cup Water, warm (110°F/43°C)
- 3 tablespoons Unsalted butter, melted
- 0.25 cup Shredded Parmesan cheese (optional, for topping)
Instructions
In a skillet over medium heat, cook the diced pancetta until crispy. Transfer to a paper towel-lined plate to drain and cool.
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, salt, and cracked black pepper.
Add the warm whole milk, warm water, and melted butter to the dry ingredients. Mix well until a sticky dough forms.
Fold in the cooked pancetta, distributing it evenly throughout the dough.
Cover the bowl with plastic wrap or a clean kitchen towel and allow the dough to rise in a warm place for 45–60 minutes, or until doubled in size.
Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.
Pour the batter-like dough into the prepared loaf pan and spread it out evenly with a spatula. If desired, sprinkle shredded Parmesan cheese over the top.
Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. This bread pairs beautifully with soups, salads, or as a base for savory toast toppings.
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 6255 mg | 272% | |
| Total Carbohydrate | 320.0 g | 116% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 37.8 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1015 mg | 78% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1086 mg | 23% | |
*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.
