If you love homemade bread with a savory twist, this Parmesan cracked pepper bread is the one to try. The combination of sharp, salty Parmesan cheese and freshly ground black pepper makes this loaf full of flavor. It’s crusty on the outside, tender on the inside, and perfect served with pasta, soup, or just warm slices spread with butter.
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This version is written for the bread machine dough cycle to keep the process simple, but I’ve also included easy directions for making it by hand or with a stand mixer, so anyone can enjoy this savory loaf.
Why You’ll Love This Recipe
- Savory flavor with cheese and spice in every bite
- Flexible – use the bread machine or make by hand
- Works with many meals: soup, pasta, or holiday spreads
- Freezer-friendly for make-ahead convenience
Ingredients Overview
Here’s what you’ll need to bake Parmesan cracked pepper bread:
- Flour: all-purpose or bread flour both work
- Parmesan cheese: freshly grated for the best flavor and melt
- Black pepper: coarsely cracked for a punch of spice
- Yeast: bread machine or instant yeast
- Water: lukewarm, for proper yeast activation
- Salt and sugar: balance the flavor and help with texture
- Olive oil: adds moisture and richness
(Exact amounts are listed in the recipe card below.)
Step-by-Step Instructions
Bread Machine Method
Add ingredients to the bread pan in the order recommended by your machine.
Select the Dough Cycle and press Start.
When the cycle ends, transfer the dough to a lightly greased surface. Shape into a loaf and place in a greased 9×5-inch pan.
Cover loosely and let rise until doubled, about 30–40 minutes.
Look how nice they rise.
Bake in a preheated 375°F oven for 30–35 minutes, until golden brown and internal temperature reaches 190°F.
By Hand or Stand Mixer Method
• In a large bowl, combine warm water, yeast, sugar, and olive oil. Let sit until foamy, about 5 minutes.
• Add flour, Parmesan, cracked pepper, and salt. Stir until dough comes together.
• Knead by hand on a lightly floured surface for 8–10 minutes (or with a dough hook in a stand mixer for 6–7 minutes), until smooth and elastic.
• Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1½ hours.
• Punch down, shape into a loaf, and place in a greased 9×5-inch pan.
• Cover and let rise again until doubled, 30–40 minutes.
• Bake at 375°F for 30–35 minutes, until golden and baked through.
Serving Suggestions
This bread shines as a side dish or appetizer. Try it:
- With soups such as Shrimp and Corn Chowder or Butternut Squash Soup
- Alongside spaghetti and meatballs or baked ziti
- Sliced, toasted, and topped with bruschetta mix for a quick appetizer
- Warm with olive oil and balsamic vinegar for dipping
Storage and Freezing Tips
- Room temperature: Wrap cooled bread in foil or plastic wrap and store up to 2 days.
- Refrigerator: Not recommended—it dries the bread.
- Freezer: Wrap in foil, then place in a freezer bag. Freeze up to 3 months. Thaw at room temperature and warm in the oven before serving.
Parmesan Cracked Pepper Bread
Ingredients
- 1½ cups water 70°–80°F
- 3 tablespoons olive oil
- 3 tablespoons sugar
- 2 teaspoons salt
- 3 tablespoons minced chives
- 2 garlic cloves minced
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon cracked black pepper
- ¼ cup grated Parmesan or Asiago cheese
- 4 cups bread flour
- 2½ teaspoons active dry yeast
Instructions
Bread Machine Dough
- Add all ingredients to the bread machine pan in the order listed above, or according to your manufacturer’s instructions.
- Select the Dough cycle and start the machine.
- (This is the key clarification: because the dough is shaped and baked in the oven, the Dough cycle is the correct setting.)
- A few minutes into mixing, open the lid and use a rubber spatula to scrape down any flour or ingredients clinging to the sides of the pan.
- When the Dough cycle is complete, transfer the dough to a lightly oiled surface. Cover with a clean, lint-free towel and let rest for 5 minutes.
Shaping and Rising
- Using a bench scraper or knife, divide the dough into two equal portions.
- Pat each piece into a rectangle, then roll up tightly to form a loaf. Pinch the seams closed and place the loaves seam-side down on a parchment-lined or lightly greased baking sheet.
- Cover loosely and place in a warm spot to rise until doubled in size, about 30–40 minutes.
Baking
- Preheat the oven to 350°F.
- Uncover the loaves and bake for 22–25 minutes, until golden brown and baked through.
- Remove from the oven and transfer to wire racks to cool completely before slicing.
By Hand or Stand Mixer Method
- In a large bowl, combine warm water, yeast, sugar, and olive oil. Let sit until foamy, about 5 minutes.
- Add flour, Parmesan, cracked pepper, and salt. Stir until dough comes together.
- Knead by hand on a lightly floured surface for 8–10 minutes (or with a dough hook in a stand mixer for 6–7 minutes), until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1½ hours.
- Punch down, shape into a loaf, and place in a greased 9×5-inch pan.
- Cover and let rise again until doubled, 30–40 minutes.
- Bake at 375°F for 30–35 minutes, until golden and baked through.
Tips for Success
- Use freshly cracked pepper for the best flavor and texture. Pre-ground pepper won’t give the same bite.
- Don’t skimp on the Parmesan—good-quality cheese makes all the difference.
- For extra flavor, brush the top of the loaf with olive oil and sprinkle with a little Parmesan before baking.
Variations
- Add a teaspoon of dried Italian herbs (oregano, basil, thyme) to the dough for more depth.
- Stir in ½ cup shredded mozzarella or asiago for a cheesier loaf.
- Make rolls instead of a loaf—divide dough into 8 pieces, shape, and bake for 20–22 minutes.
FAQs
Can I use pre-grated Parmesan?
Yes, but the loaf tastes much better with freshly grated Parmesan from a wedge.
What if I don’t have a bread machine?
Follow the by-hand/stand mixer directions above—just as easy with a little kneading.
How do I know if it’s fully baked?
The loaf should be golden brown, sound hollow when tapped, and register about 190°F internally.
This Parmesan cracked pepper bread is one of those recipes that feels both special and everyday. With a bread machine or just your hands, you’ll have a beautiful loaf with a golden crust, a hint of spice, and cheesy richness. It’s perfect for sharing around the table.
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Red Star Bread Machine Yeast, 4 oz >> Affiliate Link
Unbleached Parchment Paper for Baking, Precut Parchment Paper Sheets, Heavy Duty Flat Baking Paper >> Affiliate Link
Multi-Purpose Stainless Steel Scraper/Chopper >> Affiliate Link
Soups to serve with homemade Bread…
And for dessert…
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Hi — I suspect maybe the taller loaves are the result of rolling the dough more tightly. This causes the center to rise upwards, rather than outwards, as the loaves bake. If you want taller loaves, try rolling as tightly as possible, given the challenge of the loose cheese. Personally, my loaves always come out not a lot flatter than the recipe photo, but a bit. I don”t worry about it, though, because they still look awesome and taste even better! PJH@KAF
Oh my that bread sounds so good.
That bread looks delicious, Lorraine. I really miss my bread maker. It finally gave up the ghost…not sure if I will get another one as John no longer eats bread. xo Diana