Head Baker Michael Barrett is sharing some of the Culinary Crafts baking secrets to impress your guests. He is giving you the recipe for our Black Pepper Parmesan Twist Bread.
First you have to make the bread. The recipe we use to make this is our basic Dinner Roll Dough.
This recipe will make 3.5 24-oz loaves of bread.
- 4 oz butter
- 4 oz sour cream
- 4 oz (2 large) eggs
- 2 3/4 cups water
- 3 lb bread flour
- 1 Tbsp yeast
- 1.875 oz sugar
- 1/2 Tbsp salt
- Melt butter and combine with sour cream and eggs.
- Combine egg mixture with water in bowl.
- Add flour, yeast, sugar and salt.
- Bring dough together on 1-2 speed on a electronic mixer. Dough should release from sides of mixing bowl.
- Turn mixer to 4-5 speed on your mixer. Mix for 6 minutes, or until full gluten development. (This means when you stretch your dough out in front of you, it doesn’t tear and it’s sorta see-thru!)
Now we get to the fun part, the shaping! For this part you’ll need
- Black Pepper
- Rolling pin
- Baking sheet
Divide the dough out into 1lb 8 oz pieces on a scale. You will fold the dough down to form a ball, like you’re pinching it underneath. Use your hand to push it to roll it slightly in a ball. You do not want to roll and roll it around, but that will rip the dough on the side.
Then spray it with non-stick spray. It will make sure the bread doesn’t form a crust. Repeat those steps for all 3 1/2 pieces of dough. Let rise for 20 minutes, or until dough. This is the pre-shape to let the gluten relax. You want the dough to sink in when you touch it.
After it’s risen, take the bread out and put it on the counter. Always put the pretty side face down. Then stretch the dough one way to make it long. Then start from the center and roll out in both directions, you want it to be a rectangle. Don’t add flour on the table when you roll it out, it will dry out the dough too much.
Now brush on the melted butter. You don’t want to go overboard with it. All you need is one brush down the middle and outwards on the side.
Now we sprinkle on cracked black pepper and the parmesan.
To shape the loaf of bread, you pinch in the seams on 3 sides. It helps keep in all the ingredients. Then you roll the dough together and pinch the seams in together. If you don’t pinch in the seams, when it’s cooking it will come undone and “blow out” from the edges.
Then take the roll and cut it down the middle. You’ll want to leave a inch at the end that you do not cut through.
Then you twist the bread around each other, like you’re braiding with two pieces.
After you’ve twisted the whole thing, sprinkle more parmesan cheese on top and spray the non-stick spray over all of it. Now you let it rest until it doubles in size, somewhere around 20 minutes. This depends on how warm it is in your kitchen, how thick your dough is, etc. You want to be able to push on the bread and see it bounce back slowly again.
Now the bread is ready to go in the oven! Preheat the oven to 350 degrees and cook it for 10 minutes, then rotate the pan and cook for 10 more minutes for a total of 20 minutes.
It’s done! Enjoy your bread. It pairs perfectly with a summer salad or creamy pasta.