I included this quick bread recipe in yesterday’s post entitled Soup and Bread for Dinner Tonight. But then I thought that folks might not be able to find it if they were just searching by ingredients. (Which is often how I search for recipes.) And since it is such a great tasting and easy to prepare bread, I wanted everyone to be able to find the recipe. Soooooo – sorry if you are seeing this recipe for the second time. But get over it! There are a lot worse things to worry about right now! And I will be posting more recipes for your perusal, so just be patient.

Meanwhile, stop reading this post and hie yourself into your kitchen and create something yummy. And yes I know that “hie” is an archaic word. But I like the word. And since I too am archaic……..well you catch my drift.

But as always – peace and love to all. And please stay healthy. I still desperately need readers that can delete my comments when I verbally display cantankerous behavior.  

• 2 c. all-purpose flour, plus more for kneading (I use unbleached all-purpose flour)
• 1 tsp. baking soda
• ¼ tsp. kosher salt
• ¼ tsp. freshly ground black pepper, plus more to sprinkle
• ¾ c. grated Parmesan, Pecorino-Romano, or Asiago cheese
• 1 c. buttermilk or buttermilk substitute (see “how to” below)
• 3 T. melted butter, divided (I use unsalted butter)

In a large bowl, whisk the flour, baking soda, salt, and pepper together. Stir in the Parmesan cheese.

In a small bowl, whisk the buttermilk and 2 tablespoons of the melted butter together. Add to flour mixture; mix just until combined. Sprinkle the top with a bit of additional flour, then carefully turn the dough so it is coated on all sides with flour. Then knead it a few times just to bring the dough together. Shape the dough into a 6-inch domed round. Place the dough on a baking sheet lined with parchment paper. Lightly sprinkle with just a grind or two of pepper.

Using a serrated knife, score the top of the round into 8 pieces. The cuts should be quite deep. Brush the top with the remaining 1 tablespoon of melted butter.

Bake in a pre-heated 375 degree oven for about 30-35 minutes or until nicely browned and the internal temperature reaches 210 degrees. (I use my instant-read thermometer to take the breads temperature.) Remove from oven and set aside to cool before cutting into wedges and serving.

Please note: If you are a rosemary lover, you could add 1-2 teaspoons of chopped fresh rosemary to the flour mixture. Yum!

BUTTERMILK SUBSTITUTION

To replace 1 cup of buttermilk, pour 1 tablespoon of lemon juice or white vinegar in a 1 cup measurer. Pour enough milk (preferably whole milk) to reach the 1 cup mark. Stir and allow to sit for about 5 minutes.