Parmesan Pepper Bread
Makes 1 loaf
3-1 / 2 to 4 cups all-purpose flour
1 cup grated Parmesan cheese
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 tablespoons sugar
1-1 / 2 teaspoons medium-grind black pepper
1-1 / 4 teaspoons salt
1-1 / 4 cups very warm water (120o to 130oF)
1 large egg
1 egg white, slightly beaten
In a large bowl, combine 1 cup flour, cheese, undissolved yeast, sugar, pepper, and salt. Gradually add water to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 3 equal pieces; roll each to 30-inch rope. Braid ropes. Tie knot in center of braid; wrap ends around knot in opposite directions. Tuck ends under to make round loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Brush loaf with egg white. If desired, sprinkle with additional pepper. Bake at 375oF for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack.
Serving size: 1 slice (1 / 16 of recipe)
Serving weight: 2 ounces (60 grams)
Calories 150; Total fat 2.5 g; Saturated fat 1.5 g; Cholesterol 20 mg; Sodium 300 mg; Carbohydrates 25 g; Dietary fiber 1 g; Sugars 2 g; Protein 6 g