Parmesan and Rosemary Bread

About This No Yeast Bread Recipe

This parmesan and rosemary bread recipe produces a loaf that is frequently eaten in its entirety shortly after baked. It is that good. It is fragrant, it is savory and has a deliciuos parmesan crust on top.

Because it is a no knead, no yeast recipe, the bread has a wonderfully soft crumb, while at the same time a good density. Its texture is similar to that of savory scones, beer bread or drop biscuits with tasty parmesan bits dispersed throughout.

Ingredients

Flour. You can make this bread with all purpose flour. If you have cake flour, which has less gluten forming proteins, the bread will bake with a softer crumb. You can also substitute 1:1 with an all-purpose gluten-free flour.

Baking powder, kosher salt and pepper. As mentioned the baking powder is the leavener and kosher salt and pepper flavor the batter.

Rosemary and parmesan cheese. Fresh rosemary, very finely chopped, imparts more flavor than dried rosemary. Large (coarse) grated parmesan cheese works better than finely grated for obvious reasons.

Egg, milk, sour cream and olive oil. The egg gives cohesiveness to the batter, the milk and sour cream activate the acidic ingredient in baking powder, and the olive oil infuses the loaf with flavor and keeps it moist. You can also use buttermilk in lieu of the milk and sour cream, see the Recipe Card for details.

TIP: This no yeast bread recipe works with other flavor variations. We like to substitute the rosemary with dried oregano and the parmesan cheese with feta cheese crumbles.

How to Make Rosemary Parmesan Bread Without Yeast

Making our no yeast bread is as simple as mixing a batter from all the ingredients and baking it in a loaf pan.

The rosemary and grated parmesan cheese are included in the dry ingredients of the batter. To these we add the mix of wet ingredients and with gentle mixing of the two the batter is formed. Once we transfer the batter to a loaf pan we sprinkle extra cheese on top to form a crust.

No waiting for yeast to get activated, no proofing and certainly no kneading are invloved in our simple recipe.

For a step-by-step process refer to the video and the images in the Recipe Card.

Ways to Enjoy

Our quick rosemary parmesan loaf can be served in all the ways regular bread can.

• It is ridiculously delicious on its own with maybe a smear of butter (in our case a very generous smear).
• It is perfect for sandwiches - try a drizzle of olive oil, a tomato slice, a mozzarella slice and some fresh Italian salami like mortadella. Yum!!!!
• It is a great companion to soups, stews and salads.
• A delightful addition to meat and cheese boards - herbaceous and cheesy it rivals even the best of crackers (we like to cut the slices in sticks for charcuterie boards).

Storage and Reheating

It is worth noting that quick bread of this caliber rarely results in leftovers. But in case you do have a few slices left:

• Store any remaining bread in an airtight container and refrigerated.

• To reheat, slice it, arrange it over a baking sheet and place it in a 375 F oven for just a couple of minutes.

Alternatively, have fun converting it into something else that's tasty - our favorite suggestions are listed below.

Make Grilled Cheese and Bread Croutons

Leftover no yeast breads firm up considerably and so does this loaf. It becomes perfect for searing in a skillet.

To make grilled cheese sandwiches- use a day old rosemary parmesan bread slices and prepare grilled cheese just as you normally would.

To make croutons - take day old slices and cut them into cubes. Heat a skillet over medium heat, add the bread cubes and drizzle generously with olive oil. Move the cubes around the pan and turn them over as needed until they crisp up all around. Serve with salads or on top of soup bowls.

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