Lemon, Parmesan & Black Pepper Bread
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Recipe for Lemon, Parmesan & Black Pepper Bread
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275ml Water
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2½ tbsp Olive Oil
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2 tbsp Skimmed Milk Powder
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1 tsp Fine Sea Salt
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1½ tbsp Golden Granulated Sugar
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350g Carrs Breadmaker Strong White Flour
- 1¼ tsp Fast Action Dried Yeast
Topping:
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2 tbsp Olive Oil
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Zest & Juice of 1 Lemon
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1 tbsp Black Peppercorns, crushed
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1 tbsp Fresh Thyme, chopped
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2 tbsp Parmesan Cheese, freshly grated
METHOD By bread machine:
1. Follow the manufacturers’ instructions regarding the order of liquid/dry ingredients, and set your machine to the dough/pizza setting.
2. When the dough cycle is complete, turn the dough out, knead lightly on a floured surface and shape into large ball. Using sharp scissors snip into the dough to form ‘spikes’.
3. Make the topping by combining all ingredients except the cheese and brush over the roughened surface of the dough.
4. Place on a lightly greased baking tray and sprinkle with Parmesan. Cover loosely with a clean tea towel and place in a polythene bag. Leave in a warm place for about 20 minutes.
5. Remove the tray from the bag, uncover and bake in a preheated oven at 220°C (425F, gas mark 7) for 20-25 minutes until golden brown.
