Parmesan and Black Pepper Bread
Product Code: OK946
One of Italy’s most popular cheeses teams up with the king of spices! A bread that offers a truly unique taste, it’s made from simple ingredients like white flour, salt, parmesan cheese, black pepper and canola oil. A great complement for pasta dishes and entrees, it also doubles beautifully as a tasty alternative for sandwiches, snacks, sauces and dips. Trans fat free. Sustainably made from wholesome ingredients.
Wheat Flour, Water, Parmesan Cheese (Modified Milk Ingredients, Bacterial Culture, Salt, Rennet, Tricalcium Phosphate, Sorbic Acid), Yeast, Wheat Gluten, Canola Oil, Sugar, Salt, Black Pepper, Soy Lecithin (Soy Lecithin, Soybean Oil, Soy Fatty Acids), Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Vegetable Oil (Canola and/ or Soya), Amylase)
| Nutritional Facts | Amounts Per 2 Slices (56g) | % Daily Value |
|---|---|---|
| Calories | 130 | |
| Fat Saturated + Trans |
1.5g 0g 0g |
2% 0% |
| Carbohydrate | 24g | |
| Fibre | 1g | 5% |
| Sugars | 3g | 3% |
| Protein | 6g | |
| Cholesterol | 0mg | |
| Sodium | 280mg | 12% |
| Potassium | 40mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1.5mg | 8% |
1. Breakout & Thaw
Break product out directly onto flat baking sheets lined with parchment paper. Keep belt mark side of loaf down. Place product on covered rack and keep in retarder or cooler overnight to thaw.
2. Morning
Remove rack from retarder or cooler; top with shredded parmesan cheese. Keep on covered rack and let sit on floor until space and time permit in proofer and oven. Let bread rise in proofer until about 3 times its original size. Proof time should be about 60 minutes.
TOPPING: Shredded Parmesan Cheese
3. Bake Time
SCORING: After proofing, score each loaf with 1 slice the length of the loaf.
Bake bread at 350 – 400˚F for 20 – 30 minutes. Use steam if available. After bake cycle is complete, remove from oven and transfer bread from pan to cooling rack immediately. Let product completely cool before slicing and packaging.
*Times and temperatures are a guideline only, specific shop conditions & equipment may vary results.
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