Imagine sinking your teeth into a warm, golden-brown loaf that combines the nutty richness of pine nuts with the sharp, tangy flavor of Parmesan cheese. This isn't just another bread recipe - it's a gourmet experience that will elevate your home baking from ordinary to extraordinary. Whether you're a seasoned baker or a curious kitchen novice, this Parmesan Pine Nut Bread promises to be your new obsession, delivering restaurant-quality results right in your own oven.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 packet active dry yeast
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
Instructions
- In a large mixing bowl, combine the warm water and active dry yeast. Allow the yeast to activate and become frothy, which typically takes about 5-7 minutes.
- Add olive oil, sugar, and salt to the activated yeast mixture. Stir until well combined.
- Gradually incorporate the all-purpose flour into the wet ingredients, mixing until a soft, slightly sticky dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- Fold in the grated Parmesan cheese and pine nuts, ensuring they are evenly distributed throughout the dough.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- Punch down the risen dough and shape it into a loaf. Transfer to a greased loaf pan, covering it again and allowing a second rise for about 30 minutes.
- Preheat the oven to 375°F (190°C). Optional: Sprinkle additional Parmesan and pine nuts on top of the loaf before baking.
- Bake the bread for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 15 minutes before slicing and serving.
Tips
- Yeast Activation is Key: Ensure your water is warm (not hot) - around 110°F - to perfectly activate the yeast without killing it.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread that perfect chewy texture.
- Rising Environment: Find a warm, draft-free spot for rising. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Pine Nut Pro Tip: Lightly toast the pine nuts before adding them to the dough to enhance their nutty flavor and prevent sogginess.
- Cheese Distribution: Fold the Parmesan gently to ensure even distribution without deflating the dough.
- Golden Brown Perfection: If the bread browns too quickly, cover loosely with aluminum foil to prevent burning while ensuring complete baking.
- Cooling is Crucial: Always let the bread cool for at least 15 minutes to allow the internal structure to set, preventing a gummy texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 8g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
