Italian Herb Parmesan Quick Bread
Italian Herb Parmesan Quick Bread comes together in a snap with only one bowl, one spoon, and no kneading required. Make some today!
Servings: 16 slices
- 3 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon garlic powder
- 2 tablespoons dehydrated onion
- ¼ cup Parmesan cheese plus 1 tablespoon for topping
- 2 cups milk OR buttermilk
- 2 tablespoons cider vinegar OMIT IF USING BUTTERMILK
Preheat oven to 350 degrees.
To make the buttermilk add the milk and vinegar to a medium size bowl and stir.
If using store bought buttermilk, omit the above step.
Place all of the dry ingredients (except for the cheese to top the bread) into a large bowl and whisk to combine.
Pour in the milk mixture into the flour mixture and stir with a wooden spoon until it's a thick, lumpy and pasty consistency.
Spoon the batter evenly into a loaf pan that has been liberally sprayed with cooking spray.
Top the batter with the remaining Parmesan cheese and bake in a preheated oven for approximately 60 minutes or until the bread is golden brown.
Allow the loaf to cool for 5 minutes and then turn the loaf out onto a cooling rack for at least 30 minutes before slicing and serving.
Tools and equipment:
1 medium bowl, 1 large bowl, whisk, wooden spoon, 1 loaf pan, cooking spray,
spatula coated with olive oil to prevent sticking
Serving: 1slice | Calories: 125kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 344mg | Fiber: 1g | Sugar: 2g