Parmesan Peppercorn Bread
- 3 cups bread flour
- 1/2 tsp active dry yeast
- 1 tsp sea salt
- 1.5 cups warm water
- 2 tbsp olive oil
- 1.5 tbsp freshly cracked black pepper
- 125g Parmesan cheese
- Stir the flour, yeast, salt, water, pepper, and olive oil together in a large bowl until well combined. It should look sort of shaggy smooth. Cover with plastic wrap, or something else if you don't want to kill the environment, and let it rest for two hours.
- Flour your countertop with 1 tbsp flour, turn the dough out, and sprinkle the top with another tbsp of flour. Knead for 2 minutes by hand (after that it will start to get too sticky, and we don’t want to add too much flour to the dough, since it will change the identity of the bread). Place the dough back into the bowl, and let it rest for another hour, again covered with plastic.
- Break the Parmesan up into little pieces. Knead the parmesan chunks into the bread, keeping your hands wet at all times so the dough doesn’t stick to you. Let it rest for an hour or two before baking.
- Bake for 30 minutes covered, and 10-20 minutes uncovered