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Mozzarella and Parmesan Buttermilk Quick Bread

FullSizeRender-1 Oh man, this bread is good. It's easy to whip together and full of flavor. Oh yeah, it's good toasted too. I personally think this bread would be even better with crisp pieces of bacon mixed in. Of course we all know that anything is better with bacon in it. Ok, that's just the non-vegetarian part of this baking team talking but.....it would. This is not cheesy in texture so if you are not a cheese lover - that's just weird, who doesn't love cheese? Ok, again that's the non-vegetarian part of the team talking. I can't help myself sometimes. Anyway, the cheese in this recipe lends itself to a moist crumb and wonderful flavor and is wonderful with about anything. Sturdy, dippable and toastable. Yum. Definitely making this one again..... FullSizeRender-4  

Mozzarella and Parmesan Buttermilk Quick Bread



  2 cups flour 2 tbsp sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 salt 1 cup buttermilk 1 egg 1/4 cup melted butter 1 cup shredded mozzarella cheese 1/2 cup shredded parmesan cheese, divided FullSizeRender  


  Preheat you oven to 35o degrees F. Line a 9 x 5 baking tin with parchment paper. Set aside. In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In a separate bowl, whisk together the buttermilk and egg. Whisk the melted butter into the buttermilk mixture. Add the buttermilk mixture to the flour mix, and gently combine. Don't over mix the batter. Stir in the shredded mozzarella cheese and 1/4 cup shredded parmesan cheese. Put into prepared tin, sprinkle with remaining 1/4 cup shredded parmesan cheese and bake for 1 hour, or until a toothpick inserted in the center of the bread comes out clean. FullSizeRender-3

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