This moist loaf is one of my very best quick bread recipes. I like to serve slices accompanied by individual ramekins filled with extra virgin olive oil infused with herbs for dipping. —Dianne Culley, Nesbit, Mississippi
Ingredients
- 1-1/4 cups all-purpose flour
- 3 tablespoons plus 1 teaspoon grated Parmesan cheese, divided
- 1-1/2 teaspoons sugar
- 1-1/2 teaspoons dried minced onion
- 1-1/4 teaspoons Italian seasoning, divided
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 2 tablespoons plus 2 teaspoons 2% milk
- 4-1/2 teaspoons butter, melted
- 1 large egg white, lightly beaten
Directions
- In a small bowl, combine the flour, 3 tablespoons Parmesan cheese, sugar, onion, 1 teaspoon Italian seasoning, baking powder, baking soda and salt. In another bowl, whisk the sour cream, milk and butter. Stir into dry ingredients just until moistened.
- Turn onto a floured surface; knead for 1 minute. Shape into a round loaf; place on a baking sheet coated with cooking spray. With kitchen scissors, cut a 1/4-in.-deep cross in top of loaf. Brush with egg white. Sprinkle with remaining 1 tsp. cheese and 1/4 tsp. Italian seasoning.
- Bake at 350° for 30-35 minutes or until golden brown. Serve warm.
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