Buttermilk Quick Bread With Parmesan Olives And Thyme Recipes

ITALIAN HERB PARMESAN QUICK BREAD

Italian Herb Parmesan Quick Bread image

Italian Herb Parmesan Quick Bread comes together in a snap with only one bowl, one spoon, and no kneading required. Make some today!

Provided by Renee Goerger

Time 1h5m

Number Of Ingredients 10

Ingredients

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)

Steps:

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.

Nutrition Facts : ServingSize 1 slice, Calories 125 kcal, Carbohydrate 23 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 344 mg, Fiber 1 g, Sugar 2 g

OLIVE & ONION QUICK BREAD

Olive & Onion Quick Bread image

I've been baking for over 50 years and I never get tired of trying new recipes for my family, friends and co-workers. Baking actually relaxes me. I feel like an artist creating a masterpiece of love. This savory loaf makes a great gift. -Paula Marchesi, Lenhartsville, PA

Provided by Taste of Home

Time 1h

Yield 1 loaf (12 slices).

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 medium onion, finely chopped
2 cups all-purpose flour
1 tablespoon minced fresh rosemary
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
2 tablespoons butter, melted
1/4 cup plus 2 tablespoons shredded sharp cheddar cheese, divided
1/4 cup each chopped pitted green and ripe olives

Steps:

Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat., In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion., Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 150 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 373mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

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