Quick Rosemary Parmesan Bread (No Yeast, No Knead)
A delicious rosemary parmesan bread made without yeast. No proofing, no kneading, no waiting. Simple and easy loaf you can enjoy within two hours!
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Servings: 10 slices
Calories: 280kcal
Equipment
- 1 loaf pan, 9x13 or similar
- 1 sheet parchment paper
- 1 wire cooling rack
Ingredients
- 1 large egg
- ½ cup sour cream
- 1 ¼ cup milk
- ¼ cup olive oil, extra virgin if possible
- 2 ¼ cup all purpose flour
- 1 tablespoon baking powder
- 1 tsp kosher salt
- ½ teaspoon black pepper
- 2 sprigs fresh rosemary, chopped finely (or to taste)
- ½ cup grated Parmesan cheese (plus 3 tablespoon extra to top loaf)
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line the loaf pan with parchment paper (use a bit of oil to make the paper stick).
- In a small bowl mix the wet ingredients. First beat the egg (with a fork or whisk). Add the milk, the sour cream and the olive oil continuing to mix.
- In a large bowl combine the dry ingredients: flour, baking powder, kosher salt, black pepper, finely chopped rosemary and ½ cup parmesan. Whisk together.
- Add the wet ingredients to the bowl with the dry ingredients.
- Gently mix together, just enough for a thick, loose batter to form.
- Transfer the batter to the lined loaf pan and gently smooth the top.
- Sprinkle the extra 3 tablespoon of parmesan cheese on top.
- Bake for 35 minutes (and up to 45 minutes until a toothpick comes out clean and golden brown on top; depends on the exact loaf size and oven calibration).
- Take the loaf out of the oven, allow it to cool in the pan briefly. Then lift it by the sides of the parchment paper to remove it from the pan and transfer it to a wire rack to cool down completely.
- Once the rosemary parmesan bread loaf has cooled down (or at least a little bit if you cannot wait too long) slice it with a serrated knife. Enjoy.
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Notes
You can use cake flour as a substitute because it will form a lighter crumb due to its lower content of gluten forming proteins.
You can substitute 1 ¾ cups buttermilk for the milk and sour cream.
Nutrition
Serving: 1slice | Calories: 280kcal | Carbohydrates: 30g | Protein: 8g | Fat: 12g
