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Pepper-Parmesan bread

Pepper-Parmesan bread
Glenn Koenig / Los Angeles Times

Forget arugula. The true symbol of how far American cooking has come in the last few decades is black pepper. When I went to restaurant school in 1983, our bible of ingredients, "Wenzel's Menu Maker," listed only two varieties, Malabar ... Read more

Total time: 1 hour, 15 minutes plus cooling time | Serves 8 to 10
  • 2 tablespoons melted butter plus extra for pan
  • 2 cups flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon plus 1 teaspoon freshly ground black pepper, preferably Tellicherry
  • 1 cup freshly grated Parmigiano-Reggiano
  • 2 large eggs
  • 1 cup milk

Step 1Heat the oven to 350 degrees. Butter a 9-by-5-inch loaf pan and set aside.

Step 2In a large bowl, combine the flour, sugar, baking powder, salt and pepper and mix with a whisk until thoroughly combined; make sure the pepper is well distributed. Stir in the cheese.

Step 3In another bowl, combine the eggs, milk and melted butter and mix lightly. Pour this mixture into the bowl with the dry ingredients and cheese. Mix with a wooden spoon or rubber spatula until all the ingredients are well moistened.

Step 4Scrape the dough into the prepared pan and bake for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool slightly on a rack before turning out of the pan. Serve warm or at room temperature.


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