Parmesan-Herb Buttermilk Bread


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)
  1. Preheat oven to 350°. Spray an 8×4-inch cast-iron loaf pan with baking spray with flour.
  2. 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.
  3. 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.