Easy Rosemary Bread Recipe with Garlic + Parmesan

• servings: 10 servings
• active time: 20 minutes
• total time: 1 hour 5 minutes

Ingredients

2 cups all purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

2-3 teaspoons garlic powder

3/4 cup parmesan cheese (shredded)

1 cup buttermilk

1/4 cup coconut oil

1 large egg

1 tablespoon fresh chopped rosemary

Directions

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 coconut 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 incorporated.

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 loaf from pan. Slice and serve warm.

Notes

Made this on 1/18/2024 for a romantic lunch date with Hallie. It paired perfectly with the red lentil soup I made. I followed the recipe but did make some changes: I left out the sugar, it's simply not needed for a savory bread like this. Instead of buttermilk, I substituted 3/4c milk (2%) and 1/4c non fat greek yogurt. I used half as much salt as called for, 1/2 tsp. I also used cotija cheese instead of parmesan, because we had it on hand, probably about 1/3 cup. Instead of spray, I coated the loaf pan with butter.

Nutrition

• Calories: 204 kcal
• Total Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.02 g
• Cholesterol: 26 mg
• Sodium: 513 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 7 g