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Parmesan Herb Loaf

Parmesan Herb Loaf
"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," says Dianne Culley of Nesbit, Mississippi.
8 ServingsPrep: 15 min. Bake: 30 min.

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 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 cheese and Italian
  • seasoning.
  • Bake at 350° for 30-35 minutes or until golden brown. Serve warm.
© Taste of Home 2013

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Parmesan Herb Loaf (continued)

Directions (continued)

  • Yield: 1 loaf (8 servings).
Nutrition Facts: 1 serving (prepared with reduced-fat sour cream) equals 128 calories, 4 g fat (3 g saturated fat), 13 mg cholesterol, 205 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013