Buttermilk and baking powder help this loaf rise almost like a yeasted bread—no proofing required.
Parmesan-Herb Buttermilk Bread
Makes 1 (8×4-inch) loaf
- 2½ cups all-purpose flour
- 3 tablespoons sugar
- ⅔ teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 large egg
- 1⅓ cups whole buttermilk
- ¼ cup canola oil
- ⅔ cup plus 2 tablespoons shredded Parmesan cheese, divided
- ⅓ cup chopped assorted fresh herbs (such as parsley, thyme, and basil)
- Preheat oven to 350°. Spray an 8×4-inch cast-iron loaf pan with baking spray with flour.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. In a medium bowl, whisk together egg, buttermilk, and oil. Stir egg mixture into flour mixture until well combined; stir in ⅔ cup cheese and herbs. Spread batter into prepared pan; sprinkle with remaining 2 tablespoons cheese.
- Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool completely on a wire rack.