Recipe: Peppercorn Parmesan Bread (no knead yeast dough)

PEPPERCORN PARMESAN BREAD
"This savory bread is great with pasta or soup. Eat one loaf and give the second to the neighbor who shares their garden produce."



4 cups all-purpose flour, divided use
2 envelopes Fleischmann's RapidRise Yeast
1/4 cup sugar
1 teaspoon salt
3/4 cup shredded Parmesan cheese
1 teaspoon Spice Islands Fine Grind Black Pepper
1 cup milk
1/2 cup water
1/4 cup butter OR margarine
1 egg

Combine 3 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add cheese and black pepper and mix well.

Heat milk, water and butter to very warm (120 to 130 degrees F). Add to flour mixture; add egg. Beat for 3 minutes, until smooth and elastic.

Stir in remaining 1 cup flour. Let rest for 15 minutes.

Stir down batter with wooden spoon. Turn into two greased (8 1/2 x 4-1/2-inch) loaf pans or a (2-quart) casserole. Cover and let rise in a warm, draft-free place until doubled, about 30 minutes.

Bake in preheated 350 degree F oven for 40 to 45 minutes. Remove from pans at once and cool on wire rack.

Gift giving tip:
Cool completely and place in a pretty pan or casserole for a gift.

Makes 2 loaves
Source: Fleishmann's Yeast, ACH Food Companies, Inc.