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This is my husband's dream food.
Hot, soft, fresh and buttery bread, with baked cheese and sour cream.
It is the bread of my dreams because it is very fast and easy, read from start to finish in 30 minutes.
There is nothing to knead, roll or mold, and there is no yeast involved.
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I had some Parmesan and sour cream to use before our trip, and the bread popped into my head.
It reminds me of a tasty equivalent to Cinnamon Sugar Crust Cinnamon Ribbon Bread, which is also an extremely moist, smooth and easy bread.
The dough joins quickly and easily. Whisk the dry ingredients and the wet ingredients separately, and pour wet on dry. It's like making muffins or pancakes without the work because the bread is baked in an 8-inch square pan.
It bakes quickly, in just over 20 minutes, so keep a close watch on the last few minutes of cooking because it bakes in a fairly hot oven. You don't want to burn those golden buns.
The bread is very soft, moist and, although it is dense, it has an elastic and elastic quality. Butter, cheese, and sour cream almost guarantee it will be tender, soft, and fluffy.
If you want to replace sour cream with Greek yogurt, do so. You could keep the vegan recipe using margarine, vegan cheese, and sour cream, though I haven't tried it.
Someone will ask if you can do it with whole wheat flour. If you use whole wheat flour, it will not increase as well and will be denser, and would not exceed half of the all-purpose amount with whole wheat.
I made cookies along these lines called Peanut butter cookies without kneading in my cookbook, Peanut butter comfort.
Just looking at this photo takes me back to spring 2012. It was one of the first recipes I took for the cookbook and it's the opening recipe for the book.
This is great bread for busy weekday dinners, when 30 minutes is all you have to get something hot, fresh and warm on the table.
There's no need for chilled roll tubes that pop open with such a jarring bang when you can bake your own bread from scratch at the same time, without popping the tubes.
The bread is full of rich, comforting flavors from butter, cheese, and seasonings.
The salty aromas that float around the house while baking are enough to make someone hungry. I felt like I was in an Italian restaurant when I smelled butter and Parmesan cheese.
The family gave these soft, warm and cheesy carbs two big thumbs up.
Ready in less than half an hour and easy, it gives me the go-ahead.
Butter and sour cream parmesan bread with easy to knead butter
This bread is so quick and easy to prepare, ready in less than 30 minutes. There is nothing to knead, roll or mold, and there is no yeast involved. Dense but elastic bread is baked in a skillet and cut after baking, saving time and energy. Butter, sour cream, and cheese retain their flavor and are extremely soft and moist. You don't need to use refrigerated dough tubes when you can make your own bread from scratch in the same amount of time.
Ingredients:
1/2 cup unsalted butter, melted1 1/2 cups all-purpose flour Dash, 21 Salute, Grillmates, etc.) 1 heaping tablespoon baking powder 1/2 teaspoon salt, optional and to taste (consider whether your seasoning mix includes salt and the salinity level of your cheese) 1 cup milk, plus 1/4 cup or as needed (I used unsweetened almond milk) 1/2 cup sour cream (can be substituted for yogurt thick greek)
Addresses:
- Preheat oven to 425F. Line 8 × 8 baking sheet with aluminum foil, spray with cooking spray; set aside.
- In a small microwave-safe bowl, melt the butter, about 1 minute. Pour the butter into the prepared skillet; set aside.
- In large bowl, combine flour, cheese, seasoning mix, baking powder, optional salt and whisk to combine; set aside.
- In a medium bowl, mix 1 cup milk and sour cream until smooth.
- Pour the wet mixture over dry, folding to incorporate. The dough will be very thick and dense, with lumps. If your dough is so thick that it looks like pasta, add up to 1/4 cup of milk or, as needed, for weight loss.
- Carefully turn the dough into a skillet, right on top of the melted butter. Smooth the dough lightly with a spatula and push it toward the corners. If part of the butter spills out and covers the dough, that's fine.
- With a knife, mark the dough into 9 pieces (3 horizontal slices, 3 vertical slices); be careful not to cut too much and tear the foil. Marking the dough makes it easier to cut after baking.
- Bake for about 22 to 24 minutes, or until bread is done, domed, browned, and toothpick inserted in center comes out clean. Let the bread cool in the pan for about 5 minutes before cutting and serving. If any butter builds up on the bottom of the pan, drizzle it on top. Serve with butter, cream cheese, olive oil, or your favorite sauce. Bread is best fresh, but will stay airtight for up to 4 days or in the freezer for up to 3 months.
Averie Cooks recipe. All images and content are protected by copyright. Please do not use my images without prior permission. If you want to republish this recipe, retype the recipe in your own words, or simply link back to this post to see the recipe. Thank you.
Averie Cooks recipe. All images and content are protected by copyright. Please do not use my images without prior permission. If you want to republish this recipe, retype the recipe in your own words, or simply link back to this post to see the recipe. Thank you.
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Do you have a quick and easy favorite bread recipe?
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