Black Pepper Parmesan Sandwich Bread Recipe
A golden, crusty loaf with the bold zing of black pepper and the umami richness of Parmesan cheese, creating a sandwich bread that transforms even the simplest fillings into gourmet meals.
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>
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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>
Chef’s Notes
A few helpful details for making this recipe.
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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