I cannot emphasize the word EASY enough. Seriously. I’m not a baker. I love to cook, but for some reason baking has never been my thing. I either over or under bake nearly everything, so bread is usually a no-go for me. I happened to see this recipe on Pinterest and thought “Yeah… I bet you need yeast!”. Nope. Then I thought, “Pfffft. I bet you have to knead it. Not gonna happen!”. Nope again. Ugh… I ran out of excuses not to try it, and I’m so glad I did! It’s a pretty dense bread, but the flavor reminds me of the bread at Bravo (yeah… totally drooling with you!). It has a nice crust on the outside due to the parmesan cheese and has plenty of flavor. The thing I liked most about this recipe was that I already had all of the ingredients on hand. To me, that’s a great recipe! If you’d like to check out the original recipe, you can find it at Kudos Kitchen by Renee.
- 3 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon garlic powder
- 2 tablespoons dehydrated onion
- 1/4 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.