1 ⅓cups(320 ml) whole buttermilk, room temperature
⅓cup(76 grams) unsalted butter, melted and slightly cooled
1large egg, room temperature
Garnish: chopped fresh parsley or chopped fresh dill
Instructions
Preheat oven to 350° F. Line a 8 1/2 × 4 1/2-inch loaf pan with parchment paper letting excess extend over sides of pan. (You can also use 9x5 pan. The loaf will just be a little shorter).
In a large bowl, whisk dry ingredients, flour, sugar, baking powder, salt, garlic powder, onion powder, baking soda, ground red pepper and ground black pepper. Add 1 cup shredded parmesan cheese, fresh parsley and dill. Whisk to combine and set aside.
In a large bowl, whisk together buttermilk, melted butter, and egg. Add to dry ingredients and mix just until combined. Transfer batter to prepared loaf pan and sprinkle 2 Tablespoons shredded Parmesan cheese on top.
Bake at 350° F for 50 to 55 minutes or until a toothpick inserted in the center comes out with little to no crumbs. As soon as the bread comes out of the oven, sprinkle remaining Parmesan cheese on top.
Let the loaf cool in the pan for 5 minutes before lifting it out of the pan and transferring to a wire rack to cool until ready to serve. Bread may be served warm or at room temperature. Garnish with parsley and dill, if desired. Bread is best when eaten the day it is baked.
Notes
Fresh herbs provide the better flavor than dried herbs in this recipe. You can also try other herbs if you're feeling ambitious!Store in an airtight container at room temperature for up to 2 days.Freeze once it is completely cooled. Wrap in plastic wrap and store in a freezer bag for up to 1 month. Defrost in the refrigerator overnight before serving.