Parmesan Pepper Bread

Parmesan Pepper Bread

6 3/4 cups flour

1/2 cup finely grated parmesan cheese

1- 2 tablespoons ground pepper

2 teaspoons granulated garlic

1 tablespoon salt

2 tablespoons active dry yeast

3 tablespoons melted butter

2 1/4 cups warm water

1/4 cup white wine

1/2 teaspoon sugar

Mix yeast in 1 cup of warm water ( 105 - 115 degrees). Sprinkle 1/2 teaspoon of sugar over the yeast mixture.  Allow the yeast mixture to stand until it increases to 1 3/4 - 2 cups.

In a large mixing bowl with the dough hook attached ( I utilize a Bosch or Kitchen Aid stationary mixer) combine flour, salt, garlic, pepper and the parmesan cheese.  Mix on a low speed for 15 seconds to combine. Slowly add the yeast mixture, remaining warm water, wine ( I bring this to room temperature) and the melted butter to the flour mixture.

Knead on medium speed for 6 minutes ( speed 2 on the Bosch and speed 4 on the Kitchen Aid).

In the meantime, grease a large mixing bowl. Place the dough in the bowl and turn it. Cover it and let it stand in a warm place for about 45 minutes or until it has doubled in volume.

While the dough is rising, generously grease a large jelly roll pan or cookie sheet. Lightly sprinkle it with corn meal.

Once the dough has risen sufficiently, deflate it. Divide it in to 2 equal pieces and shape into desired loaves. I usually shape the dough in to long french bread type loaves. Then, I can place the 2 loaves on the same baking sheet.

Let the loaves rise until doubles, about 45 minutes.

Make 4 or 5 slits in the top of the loaves with a sharp knife and bake in a 425 degree oven for 25 minutes.  If you would like the loaves to have a shiny crust, mix one egg white and one tablespoon water together and brush your loaves with this and bake for 2 more minutes.

Transfer the bread from the baking sheets on to a cooling rack. I try to wait 15 minutes before I cut freshly baked bread. Depending on your audience, this is not always possible!