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Black Pepper Parmesan Sandwich Bread Recipe

Black Pepper Parmesan Sandwich Bread Recipe

Learn how to make this homemade Black Pepper Parmesan Sandwich Bread with its perfect balance of savory cheese and bold pepper. This easy baking recipe creates a loaf with a tender crumb and crispy crust that elevates any sandwich. The best artisan-style bread you can make without special equipment!
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
35 mins
Serves:
1 loaf (12 slices)
An overhead shot of a freshly sliced black pepper Parmesan bread loaf on a rustic wooden cutting board, showcasing its golden-brown crust speckled with visible black pepper flecks. Soft natural light streams in from a nearby window, highlighting the airy, open crumb structure with pockets of melted Parmesan creating delicious swirls throughout. A cross-section slice stands upright, revealing the perfect sandwich-ready texture—sturdy yet tender. Scattered around the board are a few Parmesan shavings, whole peppercorns, and a drizzle of olive oil, while a linen napkin adds texture to the composition. The warm, yeasty aroma is almost palpable in this cozy, kitchen-counter scene.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">7g instant yeast (1 packet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g granulated sugar</li><li class="ingredients-single-item">300ml lukewarm water</li><li class="ingredients-single-item">30ml olive oil, plus extra for brushing</li><li class="ingredients-single-item">120g Parmesan cheese, finely grated</li><li class="ingredients-single-item">10g freshly ground black pepper (adjust to taste)</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Loaf tin (23cm x 13cm/9" x 5")</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Baking stone or baking sheet</li><li class="equipment-single-item">Spray bottle for water</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by combining the bread flour, instant yeast, salt, and sugar in the bowl of your stand mixer (keep salt and yeast on opposite sides as direct contact can inhibit yeast activity). Mix briefly with a spoon to combine. Alternatively, if working by hand, combine these in a large mixing bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Slowly add the lukewarm water and olive oil to the dry ingredients while mixing on low speed with the dough hook. Continue mixing for about 2-3 minutes until the dough comes together. The water temperature is crucial—too hot will kill the yeast, too cold will slow fermentation. Aim for 35-38°C (95-100°F).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add 100g of the grated Parmesan (reserving 20g for topping) and all of the freshly ground black pepper to the dough. Increase the mixer speed to medium and knead for 8-10 minutes until the dough becomes smooth, elastic, and passes the windowpane test (when stretched, it forms a thin membrane before breaking). If kneading by hand, this will take about 12-15 minutes of vigorous kneading.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Form the dough into a ball and place in a lightly oiled bowl, covering with cling film or a damp kitchen towel. Allow to rise in a warm, draft-free location until doubled in size, approximately 1-1.5 hours. The ideal temperature for fermentation is about 27°C (80°F).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once doubled, gently punch down the dough to release air bubbles and turn out onto a lightly floured surface. Stretch the dough into a rectangle roughly the width of your loaf tin. Fold the dough like a business letter: fold the top third down, then the bottom third up, creating layers that will contribute to the bread's structure.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll the dough into a tight log, pinching the seam and ends to seal. Place the shaped loaf seam-side down in a greased loaf tin. Cover loosely with oiled cling film and let rise again until the dough crowns about 2.5cm (1 inch) above the rim of the pan, approximately 45-60 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the dough is on its final rise, preheat your oven to 220°C (425°F). Place a baking stone or an inverted baking sheet on the middle rack to heat up, and a small metal pan on the bottom rack for creating steam.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the dough has risen, gently brush the top with beaten egg and sprinkle with the remaining 20g of Parmesan cheese. Using a sharp knife or razor, make a 1cm deep slash down the center of the loaf to control expansion during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the bread in the oven and quickly pour about 240ml (1 cup) of hot water into the preheated metal pan to create steam. Alternatively, use a spray bottle to mist the oven walls. This steam helps develop a beautiful crust by keeping the outer dough moist during the initial baking phase, allowing for maximum expansion before the crust sets.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>After 10 minutes, reduce the temperature to 190°C (375°F) and continue baking for 25-30 minutes until the loaf is deeply golden and sounds hollow when tapped on the bottom. For the most accurate results, the internal temperature should reach 93-96°C (200-205°F).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the bread from the tin immediately and cool on a wire rack for at least 1 hour before slicing. This cooling period allows the crumb structure to set and prevents a gummy texture. The bread will continue cooking from residual heat while cooling.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once completely cooled, slice with a serrated knife and enjoy your homemade Black Pepper Parmesan Sandwich Bread! Store at room temperature in a bread bag or wrapped in cloth for up to 3 days, or freeze sliced for up to 1 month. To refresh, lightly toast frozen slices or warm the whole loaf in a 180°C (350°F) oven for 5-10 minutes.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Black Pepper Parmesan Sandwich Bread?

This savory bread requires strong bread flour, instant yeast, salt, sugar, water, olive oil, Parmesan cheese, freshly ground black pepper, and an egg for the wash. The Parmesan adds rich umami flavor while the black pepper provides a bold, aromatic kick.

How to cook Black Pepper Parmesan Sandwich Bread at home?

Learn how to cook Black Pepper Parmesan Sandwich Bread by mixing dry ingredients, incorporating water and oil, then kneading in cheese and pepper. After two rises, bake the shaped loaf with steam at 220°C, then reduce to 190°C. The steam creates a beautiful crust while the dual temperature method ensures perfect internal texture.

Can I make this savory bread without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can knead this cheese bread by hand on a floured surface for 12-15 minutes until smooth and elastic. Hand-kneading often results in more connection with your dough and can help you better understand when it's properly developed.

Why do you need to create steam when baking artisan bread?

Steam is crucial for achieving that professional bakery-quality crust. It keeps the bread's surface flexible during initial baking, allowing maximum rise before the crust sets. This creates a crisp, glossy exterior while maintaining a moist interior. Without steam, the crust forms too quickly, limiting expansion.

How can I tell when my cheese bread is perfectly baked?

Your bread is done when it's deeply golden brown and sounds hollow when tapped on the bottom. For precision, use a thermometer—the internal temperature should reach 93-96°C. Properly baked bread will have a firm, crisp crust and, once cooled, a tender interior with well-distributed air pockets.

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Alternatively, use a spray bottle to mist the oven walls. This steam helps develop a beautiful crust by keeping the outer dough moist during the initial baking phase, allowing for maximum expansion before the crust sets." }, { "@type": "HowToStep", "name": "Adjust temperature and finish baking", "text": "After 10 minutes, reduce the temperature to 190°C (375°F) and continue baking for 25-30 minutes until the loaf is deeply golden and sounds hollow when tapped on the bottom. For the most accurate results, the internal temperature should reach 93-96°C (200-205°F)." }, { "@type": "HowToStep", "name": "Cool properly", "text": "Remove the bread from the tin immediately and cool on a wire rack for at least 1 hour before slicing. This cooling period allows the crumb structure to set and prevents a gummy texture. The bread will continue cooking from residual heat while cooling." }, { "@type": "HowToStep", "name": "Slice and store", "text": "Once completely cooled, slice with a serrated knife and enjoy your homemade Black Pepper Parmesan Sandwich Bread! Store at room temperature in a bread bag or wrapped in cloth for up to 3 days, or freeze sliced for up to 1 month. To refresh, lightly toast frozen slices or warm the whole loaf in a 180°C (350°F) oven for 5-10 minutes." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-16", "reviewBody": "This Black Pepper Parmesan bread is absolutely divine! The pepper provides just the right amount of kick while the Parmesan creates these beautiful savory pockets throughout. It makes even a simple turkey sandwich taste gourmet.", "name": "Perfect Savory Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-12", "reviewBody": "I've tried many bread recipes, but this one stands out. The pepper kick is addictive, and the texture is perfect - crusty outside, tender inside. Well worth the effort and my family keeps requesting I make it weekly now!", "name": "Addictively Good", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-18", "reviewBody": "As a beginner baker, I was nervous about trying an 'intermediate' recipe, but the instructions were so clear that it turned out perfectly! The flavor combination is outstanding, and it freezes beautifully for weekday sandwiches.", "name": "Best Homemade Bread Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Santiago Mendez", "datePublished": "2024-04-10", "reviewBody": "The Parmesan flavor in this bread is incredible - it creates these wonderful cheesy swirls throughout the loaf. I've made it three times now and it's consistently delicious. My new go-to for sandwich bread!", "name": "Cheese Lover's Dream", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elise Dubois", "datePublished": "2024-04-15", "reviewBody": "This recipe produces results that look and taste professional! The steam technique creates that perfect artisan crust, and the flavor profile is sophisticated yet comforting. I'm amazed I was able to make something this good in my home oven.", "name": "Restaurant-Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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