Cacio e Pepe English Muffin Bread
This gorgeous, simple, golden brown bread has all of the nooks, crannies, and chewiness of a traditional English muffin but in loaf form. Full of the classic cacio e pepe flavor, it stands as the perfect base for a spread of butter or egg and hot sauce, just like its namesake muffin! It‘s an easy, no-knead recipe that is sure to please everyone.
Tasty Team
Total Time
2 hr 5 min
2 hr 5 min
Prep Time
15 minutes
15 min
Cook Time
35 minutes
35 min
Total Time
2 hr 5 min
2 hr 5 min
Prep Time
15 minutes
15 min
Cook Time
35 minutes
35 min
Ingredients
for 10 servings
- avocado oil spray, for greasing
- 2 tablespoons yellow cornmeal
Cacio e Pepe English Muffin Bread:
- ⅓ cup warm water
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon granulated sugar, divided
- 3 cups all-purpose flour
- 1 tablespoon freshly cracked black pepper
- 1 ½ teaspoons kosher salt
- ¼ teaspoon baking soda
- 1 cup freshly grated parmesan cheese
- 1 cup buttermilk, room temperature
- 2 tablespoons avocado oil
- 1 teaspoon avocado oil
- 2 tablespoons freshly shaved parmesan cheese, for topping
- 1 tablespoon yellow cornmeal, for topping
Nutrition Info
- Calories 246
- Fat 7g
- Carbs 37g
- Fiber 1g
- Sugar 2g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Lightly grease a 9x5-inch loaf pan with avocado oil spray. Line the pan with parchment paper, then grease again with avocado oil spray. Add the cornmeal to the pan and tap until evenly coated on all sides. Set aside.
- Make the bread: In a small bowl, whisk together the warm water, yeast, and a pinch from the 1 tablespoon sugar. Let rest for 5 minutes, or until foamy.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, black pepper, remaining sugar, salt, and baking soda. Add 1 cup Parmesan cheese and mix until incorporated.
- Remove the paddle attachment and replace it with the dough hook. Add the buttermilk, 2 tablespoons plus 1 teaspoon avocado oil, and yeast mixture to the flour mixture in the bowl. Mix on low speed for 5-6 minutes, until the dough is soft and sticky.
- Use a spatula to scrape the dough out of the bowl and into the prepared pan. Use your fingers to spread and press the dough into all the corners of the pan. Sprinkle the top of the dough with 2 tablespoons Parmesan cheese and the cornmeal.
- Cover the pan loosely with plastic wrap and let rise in a warm place for 60-90 minutes, until doubled in size.
- Preheat the oven to 400°F (200°C).
- Bake for 23-25 minutes, until golden brown.
- Remove from the oven and allow to cool in the pan for 10 minutes. Remove the bread onto a wire rack and let cool completely before slicing.
- Slice and serve toasted with butter. Store the bread for 3-4 days on the counter at room temperature, wrapped in foil or plastic wrap. To freeze, wrap the bread in foil, place into a freezer bag, and store for up to 3 months. Reheat in the toaster or microwave.
- Enjoy!
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