Easy No-Knead Buttery Parmesan and Sour Cream Bread
User Reviews
4.1
30 reviews
Good
Easy No-Knead Buttery Parmesan and Sour Cream Bread
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This bread is so fast and easy to make – ready in under 30 minutes. There’s nothing to knead, roll, or shape, and no yeast involved. The dense yet springy bread is baked in a pan and sliced after baking, such a time and energy saver. The butter, sour cream, and cheese keep it flavor, and exceedingly soft and moist. No need for refrigerated tubes of dough when you can make your own bread from scratch in the same amount of time.
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Ingredients
- ½ cup unsalted butter melted
- 1 ½ cups all-purpose flour
- ½ cup Parmesan Cheese grated (or a Parmesan-Romano blend; extra sharp cheddar or similar may be substituted)
- 2 tablespoons all-purpose seasoning blend Mrs.Dash, 21 Salute, Grillmates, etc.
- 1 heaping tablespoon baking powder
- ½ teaspoon salt optional and to taste (consider if your seasoning blend includes salt; and saltiness level of your cheese)
- 1 cup milk plus 1/4 cup or as needed (I used unsweetened almond milk)
- ½ cup sour cream thick Greek yogurt may be substituted
Instructions
- Preheat oven to 425F. Line an 8×8 baking pan with aluminum foil, spray with cooking spray; set aside.
- In a small microwave-safe bowl, melt the butter, about 1 minute. Pour butter into prepared pan; set aside.
- In a large bowl, combine flour, cheese, seasoning blend, baking powder, optional salt, and whisk to combine; set aside.
- In a medium bowl, whisk together 1 cup milk and sour cream until smooth.
- Pour wet mixture over dry, folding to incorporate. Batter will be very thick, and dense, with lumps. If your batter is so thick it resembles paste, add up to 1/4 cup milk, or as necessary, to thin it out.
- Carefully turn batter out into pan, right on top of the melted butter. Smooth batter lightly with a spatula and push it into the corners. If some of the butter sloshes up and covers the batter, it’s okay.
- With a knife, score the batter into 9 pieces (3 horizontal slices, 3 vertical slices); be careful not to slice too deeply and rip the foil. Scoring the batter makes post-baking slicing easier.
- Bake for about 22 to 24 minutes, or until bread is set, domed, golden, and a toothpick inserted in the center comes out clean. Allow bread to cool in pan for about 5 minutes before slicing and serving. If any butter pooled in bottom of pan, drizzle it over the top. Serve with butter, cream cheese, olive oil or your favorite dip. Bread is best fresh, but will keep airtight for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Show Details
Serving
1
Calories
166kcal
(8%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Cholesterol
30mg
(10%)
Sodium
1052mg
(44%)
Fiber
1g
(4%)
Nutrition Facts
Serving: 18x8 pan, 9 to 12 generous pieces
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 166kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 30mg | 10% |
| Sodium | 1052mg | 44% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
30 reviews
Good
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