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  • Southern Cast Iron

    Quick & Easy Breads

    Nov 26, 2019 4 minutes
    PHOTOGRAPHY BY JIM BATHIE
    RECIPE DEVELOPMENT BY
    LAURA CRANDALL
    FOOD STYLING BY
    ELIZABETH STRINGER
    STYLING BY
    CAROLINE BLUM

    PARMESAN-HERB BUTTERMILK BREAD

    Makes 1 (8x4-inch) loaf

    Buttermilk and baking powder help this loaf rise almost like a yeasted bread—no proofing required.

    2½ cups all-purpose flour
    3 tablespoons sugar
    2½ 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 8x4-inch cast-iron loaf pan with baking spray with flour.

    In a large bowl, whisk together flour, sugar, baking powder, and salt. In a

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