Pepper-Parmesan bread

Total time: 1 hour, 15 minutes plus cooling time

Servings: 8 to 10

2 tablespoons melted butter plus extra for pan

2 cups flour

1 tablespoon sugar

1 tablespoon baking powder

1 teaspoon kosher salt

1 tablespoon plus 1 teaspoon freshly ground black pepper, preferably Tellicherry

1 cup freshly grated Parmigiano-Reggiano

2 large eggs

1 cup milk

1. Heat the oven to 350 degrees. Butter a 9-by-5-inch loaf pan and set aside.

2. In a large bowl, combine the flour, sugar, baking powder, salt and pepper and mix with a whisk until thoroughly combined; make sure the pepper is well distributed. Stir in the cheese.

3. In another bowl, combine the eggs, milk and melted butter and mix lightly. Pour this mixture into the bowl with the dry ingredients and cheese. Mix with a wooden spoon or rubber spatula until all the ingredients are well moistened.

4. Scrape the dough into the prepared pan and bake for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool slightly on a rack before turning out of the pan. Serve warm or at room temperature.

Each serving: 178 calories; 5 grams protein; 23 grams carbohydrates; 1 gram fiber; 6 grams fat; 4 grams saturated fat; 57 mg. cholesterol; 335 mg. sodium.