Mason County News
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Practical Baker
Parmesan and Pepper Loaf
Courtesy: King Arthur Flour
Wednesday, August 6, 2014 • Posted August 6, 2014

This is a great bread that has multiple uses. You can toast it; you can use it to sop up the last little bit of that beef stew you just made; and you can even use it as a shovel to load up the first bites of that big pot of pinto beans. It's a dense loaf with a craggy top and I guarantee you that it will stick to your ribs. It's also one of those breads that really freezes nicely. Just wrap it in plastic wrap and then in tin foil, and it will handle a good three months in the freezer.


3 cups unbleached, all purpose flour

2 tablespoons baking powder

½ teaspoon salt

½ teaspoon cayenne pepper

2 large eggs, beaten

1 cup milk

1 small red pepper, diced

1 small green pepper, diced

1 medium onion diced and sauteed in 2 tablespoons of olive oil

1 packed cup of Parmesan cheese


Preheat oven to 375 degrees

Grease a 9 X 5 loaf pan

Sift together the flour, baking powder, salt and cayenne pepper

Mix the eggs and mild together; stir into the dry ingredients

Stir in the fresh peppers, onion and the cheese

Pour the batter into the pan, and bake for 50-60 minutes, or until cake tester comes out clean

Place finished bread on wire rack to cool

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