Easy Herb Bread
This Easy Herb Bread recipe delivers flavor in every bite with fresh parsley, chives, rosemary, and nutty Parmesan. No yeast or kneading involved! Enjoy it warm from the oven, or transform it into delicious homemade croutons for salads such as Panzanella and soups like Roasted Tomato Soup!
Why This Recipe is a Keeper!
This Easy Herb Bread recipe is perfect for anyone craving freshly baked bread but doesn’t have the time that recipes for herb bread with yeast require.
With no kneading or yeast, this quick-baking herb bread rises beautifully with the power of baking powder alone. Simply combine the ingredients and pop the loaf in the oven–perfect for when you want something warm and comforting in a hurry!
The tanginess of buttermilk beautifully compliments the rich flavor of the Parmesan cheese. Fresh and dried herbs go into this recipe, adding even more flavor depth to the final loaf. Fresh rosemary adds fragrant piney notes to the bread; the chives add a mild onion flavor, while Italian parsley adds a fresh, peppery brightness.
Once baked, this rosemary parmesan bread is best served warm straight from the oven. Slicing into the golden exterior reveals a soft, herb-filled interior with a perfectly tender crumb ideal for topping with butter or dipping into olive oil. You can also turn the leftover bread into super flavorful croutons that will elevate any salad or soup you make!
This Herb Bread recipe is:
- Delicious! Every bite has a fresh herb and cheese flavor with a soft, tender crumb!
- Quick and Easy! Unlike many recipes for herb bread, this herb bread recipe is no-knead with no rise time! Combine all the ingredients, pour into a loaf pan, and bake!
- Perfect for croutons! Any leftovers can easily be turned into flavorful homemade croutons!
How to Make Easy Herb Bread:
Recipe Ingredients:
Here’s everything you’ll need to make this herb bread recipe. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- All-Purpose Flour: While it may not be right for every baking application, I always use unbleached all-purpose flour because it’s less processed. Bleached flour is treated with chemicals to break down the starches and proteins to soften and age it. Unbleached flour is aged naturally and provides more structure to baked goods, making it perfect for bread.
- Baking Powder: In the absence of yeast, baking powder is the key to making the bread rise. Unlike baking soda, it doesn’t require acidity to activate. When combined with liquid and heated, it triggers the reaction that gives the loaf its lift.
- Italian Seasoning: This kitchen staple generally includes dried basil, dried oregano, dried rosemary, dried thyme, and dried marjoram.
- Olive Oil: Olive oil adds both flavor and moisture. I like to use extra-virgin olive oil because it has better flavor. However, any olive oil you have on hand will work for this recipe.
- Parmesan Cheese: Use freshly grated Parmesan cheese if possible or a high-quality pre-shredded cheese like Kirkland Parmigiano-Reggiano. You can also use Asiago, Romano, or a combination.
- Fresh Herbs: Rosemary, chives and parsley all go very well together and fresh herbs are highly recommended.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 350 degrees.
- Spray an 8 x 4-inch loaf pan with cooking spray, then coat lightly with a small amount of all-purpose flour.
- Mix the flour, sugar, baking powder, salt, and Italian seasoning together in a bowl.
- Whisk together the egg, buttermilk, olive oil, 3/4 cup Parmesan cheese, parsley, chives, and rosemary until combined.
- Fold the egg/buttermilk/cheese combination into the dry ingredients and stir until the dry ingredients are moistened, being careful not to overmix.
- Pour the batter into the prepared loaf pan, smooth the top and sprinkle with 2 tablespoons Parmesan cheese.
- Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean and the loaf is golden.
- Let cool in the loaf pan for 10 to 15 minutes. Remove from the pan and serve warm.
- A beautiful, golden herb bread ready to be slathered with butter or dipped in flavored olive oil! Also makes the best garlic bread you ever had!
Chef Tip:
- The key to a good texture for quick bread is to avoid over-mixing! The goal is to fold in the dry ingredients until they are moistened so the batter does not get overworked. Excessive mixing can make your bread tough or dense because the gluten in the flour has over-developed.
Recipe FAQs:
The outer layer bakes first because quick bread and pound cake batters are thick and dense. As the center continues to cook, it releases moisture and rises, breaking through the top crust and forming a crack. Artisan bakers score (slash) the dough before baking to control expansion. Without scoring, the bread may crack unpredictably where it finds the weakest point.
This easy bread recipe requires no kneading since the baking powder it uses to rise is called chemical leavening. This differs from yeast bread, which needs to be worked and kneaded to develop the gluten. For quick bread like this one, you actually want to avoid over-mixing to avoid a more rigid texture.
The best way to tell when this bread is done baking is by testing it with a toothpick. After about 40 minutes, insert a toothpick or wooden skewer into the center of the loaf. If the toothpick comes out clean, the batter is completely set and done baking. If there is batter on the toothpick, return the loaf to the oven for a few minutes until it is done baking and a toothpick comes out clean.
Storage:
- This rosemary parmesan bread will last about two days stored in an airtight container or wrapped securely at room temperature. After that, refrigerate or freeze.
Serve this herb bread with:
- Chicken Vegetable Soup with Orzo
- Italian Sausage Soup
- Sausage Spinach Tortellini Soup
- Vegetable Bean Soup
More great bread and muffin recipes you’ll love!
Easy Herb Bread
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Ingredients
- Cooking spray
- 2 1/2 cups all-purpose flour - plus 1-2 tablespoons to coat the loaf pan
- 2 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon dried Italian seasoning
- 1 large egg - beaten
- 1 1/2 cups whole buttermilk
- 1/4 cup olive oil
- 3/4 cup freshly grated Parmesan cheese - plus 2 tablespoons, divided
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat oven to 350 degrees. Spray an 8 x 4-inch loaf pan with cooking spray, then coat lightly with a small amount of all-purpose flour.
- Mix the flour, sugar, baking powder, salt, and Italian seasoning together in a bowl.
- Whisk together the egg, buttermilk, olive oil, 2/3 cup Parmesan cheese, parsley, chives, and rosemary until combined.
- Fold the egg/buttermilk/cheese combination into the dry ingredients and stir until the dry ingredients are moistened, being careful not to overmix.
- Pour the batter into the prepared loaf pan, smooth the top and sprinkle with 2 tablespoons Parmesan cheese.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let cool in the loaf pan for 10-15 minutes. Remove from the pan and serve warm.
Recipe Notes
- You can also use Asiago, Romano, or a combination.
- The key to a good texture for quick bread is to avoid over-mixing. The goal is to fold in the dry ingredients until they are moistened so the batter does not get overworked. Excessive mixing can make your bread tough or dense because the gluten in the flour has over-developed.
- Will last about two days stored in an airtight container or wrapped securely at room temperature. After that, refrigerate or freeze.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.