Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Cover the pan loosely with plastic wrap and let rise in a warm place for 60-90 minutes, until doubled in size.

Step 7

Preheat the oven to 400°F (200°C).

Step 8

Bake for 23-25 minutes, until golden brown.

Step 9

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.

Step 10

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.

Step 11

Enjoy!