The classic flavors of ranch dressing— buttermilk, herbs, onion, and garlic—come together in this delicious Parmesan-Herb Buttermilk quick bread. Serve slices warm with butter, or top with your favorite fillings for an open-faced sandwich.
Parmesan-Herb Buttermilk Bread
Makes 1 (8½×4½-inch) loaf
Ingredients
- 2½ cups (313 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 1½ teaspoons (7.5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (3 grams) garlic powder
- 1 teaspoon (3 grams) onion powder
- ¼ teaspoon (1.25 grams) baking soda
- ⅛ teaspoon ground red pepper
- ⅛ teaspoon ground black pepper
- 1¼ cups (100 grams) shredded Parmesan cheese, divided
- ¼ cup (5 grams) lightly packed chopped fresh parsley
- 2 tablespoons (5 grams) lightly packed chopped fresh dill
- 1⅓ cups (320 grams) whole buttermilk, room temperature
- ⅓ cup (76 grams) unsalted butter, melted
- 1 large egg (50 grams), room temperature
- Garnish: chopped fresh parsley, chopped fresh dill
Instructions
- Preheat oven to 350°F (180°C). Spray an 8½×4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, stir together flour, sugar, baking powder, salt, garlic powder, onion powder, baking soda, and peppers. Whisk in 1 cup (80 grams) cheese, parsley, and dill.
- In a large bowl, whisk together buttermilk, melted butter, and egg. Add flour mixture to buttermilk mixture, stirring until just combined. Pour batter into prepared pan; sprinkle 2 tablespoons (10 grams) cheese on top.
- Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 200°F (93°C), 50 to 55 minutes. Sprinkle remaining 2 tablespoons (10 grams) cheese on top. Let cool in pan for 5 minutes. Using excess parchment as handles, remove from pan, and let cool on a wire rack for at least 15 minutes. Serve warm or at room temperature. Garnish with parsley and dill, if desired.
How much melted butter? (Add melted butter with the buttermilk….)
Hello Dee,
Thank you for your question! The recipe calls for 1/3 cup (76 grams) of unsalted butter, melted.
We hope this helps, and happy baking!