ROSEMARY, GARLIC, AND PARMESAN BREAD
Ingredients
2 tablespoons butter, softened to room temperature
3 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1 tablespoon sugar
1 tablespoon fresh rosemary leaves, stemmed and chopped
4 cloves garlic, chopped (about 2 tablespoons)
½ cup grated parmesan cheese, divided
2 cups buttermilk*
1 egg, beaten
⅓ cup olive oil + 2 tablespoons
Instructions
Preheat oven to 350 degrees. Generously grease a loaf pan with the 2 tablespoons of softened butter.
Combine the flour, baking powder, baking soda, salt, sugar, rosemary, garlic, and ¼ cup of the parmesan cheese in a large bowl and whisk to combine.
In another bowl, combine the buttermilk, egg, and ⅓ cup of olive oil and whisk.
Add the wet ingredients to the dry and mix with a fork until fully combined. The batter may be a little lumpy which is fine. Do not overmix. Pour the batter into the prepared pan.
Sprinkle the remaining ¼ cup of the parmesan over the top of the bread and drizzle the 2 tablespoons of olive oil all over.
Bake for 40-45 minutes until golden brown on top and a tester in the center comes out clean.
*If you do not have buttermilk, you can make it by combining 2 cups of milk with 2 tablespoons of fresh lemon juice and let it sit for 15 minutes.
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