Yes, again, it’s me, tempting you with a delicious loaf of bread.
Sadly, I’m not actually sure what type of cheese I used here. It was expensive, very hard, only slightly salty, and quite florally fragrant. I’m pretty sure it wasn’t a type of Parmesan. Whatever it was, it worked well in this loaf.
I used pretty much the same rough-recipe as I did a month or so ago with this bread, but without whole wheat.
To the dough, I added some cracked pepper and about 1/3 cup of the grated cheese. Then, partway through the baking, I sprinkled more of the cheese on top.