Rosemary Parmesan Quick Bread
This Rosemary Parmesan Quick Bread is savoury and so flavourful. Homemade bread is the best! This bread requires no kneading, no rising, and it's ready and on the table in about one hour.
Servings 1 loaf
Ingredients
Quick Bread:
- 2 cups all purpose flour
- 1 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp chopped fresh rosemary
- 1/3 cup grated Parmesan cheese
- 1 cup buttermilk
- 1 large egg
- 1/4 cup melted butter
- 1/3 cup shredded mozzarella cheese
Topping:
- drizzle olive oil
- 1/4 tsp coarse salt like sea salt
- 2 tsp grated parmesan cheese
- 1 tsp chopped fresh rosemary
Instructions
- Preheat your oven to 350 degrees F.
- Line a 9 x 5 loaf pan with a piece of parchment paper. Set aside.
- In a large mixing bowl whisk together the dry ingredients: flour, sugar, baking powder, baking soda and salt.
- Add the chopped rosemary and parmesan cheese, mix.
- In a separate bowl, whisk together the buttermilk and the egg.
- Whisk the melted butter into the buttermilk mixture.
- Add the buttermilk mixture and the shredded mozzarella cheese to the flour mixture, and gently combine (you can use a stand mixer with the paddle attachment or dough hook to do this, or mix it by hand).
- Transfer the dough to a lightly floured surface then form the bread dough into an oblong shape.
- Place the dough into the pan.
- Drizzle the top with olive oil, and sprinkle on the salt, parmesan cheese and extra rosemary.
- Bake for 1 hour, or until a toothpick inserted in the centre of the bread comes out clean. The top of the loaf should be light golden brown.
- Let cool on a wire cooling rack for at least 15 minutes before serving.