03/21/2018 Savory Rosemary Buttermilk Quick Bread
Savory Rosemary Buttermilk Quick Bread
Recipe Courtesy of Cindy Schumacher
2 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
2-3 tsp. garlic powder
3/4 cup fresh shredded parmesan cheese
1 cup buttermilk
1/4 cup canola oil
1 large Egg
1 heaping Tbsp. fresh chopped rosemary
Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, and parmesan cheese. Whisk together and set aside. In a smaller bowl, combine buttermilk, egg, and canola oil. Whisk briskly until fluffy. Pour the buttermilk mixture into the bowl containing the flour/parmesan cheese mixture. Fold together with a spatula until the flour is completely mixed in. Gently fold in the fresh rosemary. Batter will be very moist and shaggy.
Pour into a 1.5 quart loaf pan that has been sprayed well with non-stick spray.
Sprinkle lightly with chopped rosemary. Bake for 45 minutes. Loaf is done when a knife inserted in center comes out clean and outside is golden. Cool for 10 minutes and remove.