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!
Provided by Renee Goerger
Categories Quick Bread
Time 1h5m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : ServingSize 1 slice, Calories 125 kcal, Carbohydrate 23 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 344 mg, Fiber 1 g, Sugar 2 g
BUTTERMILK QUICK BREAD
Great basic recipe with 6 variations. Be sure to spoon your flour into the measuring cup, it really improves the texture. I like to use 1 cup all purpose flour and 1 cup whole wheat flour,. Enjoy!
Provided by kim f.
Categories Quick Breads
Time 1h5m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350*F. Spray loaf pan with non-stick cooking spray.
- Whisk together flour, sugar, baking powder, baking soda and salt in medium mixing bowl. In another bowl combine oil of choice, if using butter first melt it, buttermilk and eggs. Whisk to combine.
- Pour the liquid ingredients over the dry ingredients. Gently stir and fold ingredients until all the flour has been incorporated and shaggy, wet batter is formed. Be careful not to over mix.
- Scrape batter into prepared pan spreading evenly into corners. Bake for 45-50 minutes. When finished the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool for 15 minutes before slicing.
- Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can be wrapped in plastic and then aluminum foil and frozen for up to three months.
- Variations: Blueberry Loaf - 1 cup fresh or frozen blueberries, 1 tsp vanilla, zest from one lemon.
- Spicy Jalapeño Loaf - reduce sugar to 2 Tbsp, 1/3 cup diced jalapeño peppers, 1 cup shredded sharp cheddar, 2 tsp chili powder.
- Irish Soda Bread Loaf - reduce sugar to 1/4 cup, 1 Tbsp caraway seeds, 3/4 cup raisins or currents.
- Cherry Almond Loaf - 1 cup dried cherries, 1/2 cup toasted sliced chopped almonds, 1 tsp almond extract.
- Apple Cinnamon Loaf - 1 cup finely diced apples, 2 tsp cinnamon, 1/2 cup toasted chopped walnuts.
- Pesto Parmesan Loaf - reduce sugar to 1 Tbsp, 1/4 cup prepared pesto, 1/2 cup shredded Parmesan cheese.
Nutrition Facts : Calories 234.6, Fat 6.9, SaturatedFat 4.1, Cholesterol 39.7, Sodium 480, Carbohydrate 38.1, Fiber 0.8, Sugar 14.1, Protein 5.1
BUTTERMILK QUICK BREAD WITH PARMESAN, OLIVES AND THYME
Steps:
- Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray. Whisk together flour, sugar, baking powder, baking soda, salt, and dry mustard in a large bowl. Whisk together eggs, oil and buttermilk in a large glass measuring cup. Pour egg mixture into flour mixture. Add cheese, olives and thyme. Use a rubber spatula to mix until just moistened. Do not over mix. Scrape into prepared pan and bake until golden on top and a toothpick inserted into center of bread comes out dry, about 45 minutes. Let stand in pan on wire rack for 15 minutes before turning over, re-inverting and letting cool completely.
FAVORITE BUTTERMILK BREAD
"Crusty on the outside and tender on the inside, this bread is my family's all-time favorite," reports Michele Surgeon of Medford, Oregon. "Honey helps the crust bake up golden brown, wheat germ adds extra nutrition and the wonderful flavor will likely make it your family's standard for homemade bread, too."
Provided by Taste of Home
Time 1h5m
Yield 3 loaves (12 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add buttermilk, butter, honey, salt, baking soda, wheat germ and 4 cups flour. Beat until smooth. Gradually stir in enough remaining flour to make a soft dough. , Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide into thirds. Divide each portion into thirds; shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Place in a greased 9x5-in. loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 350°. Bake 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 183 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 275mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein.
LEMON-THYME BREAD
Lemon and thyme go together like milk and cookies. Fresh thyme is best, but if you must use dried, reduce the amount to 1 tablespoon and crush it between your fingers before adding it to the batter. -Cathy Tang, Redmond, Washington
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 1 loaf (12 pieces).
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon zest, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer to a greased 8x4-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar.
Nutrition Facts : Calories 212 calories, Fat 10g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 176mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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