This is my husband’s dream food.
Warm, soft, fresh buttery bread, with cheese and sour cream baked in.
It’s my dream bread because it’s so fast and easy, read from start to finish in 30 minutes.
There’s nothing to knead, roll, or shape, and no yeast involved.
I had a little bit of Parmesan and sour cream to use before our trip, and bread popped into my head.
It reminds me of a savory equivalent to Cinnamon Sugar Crust Cinnamon Ribbon Bread, which is an exceedingly moist, soft, and easy bread, too.
The dough comes together quickly and easily. Whisk together the dry ingredients and wet ingredients separately, and pour wet over dry. It’s like making muffin or pancake batter, without the work because the bread bakes in an 8-inch square pan.
It bakes fast, in just over 20 minutes, so keep a careful eye on it the last few minutes of baking because it’s baking in quite a hot oven. You don’t want to burn those golden buns.
The bread is so soft, moist, and although it’s dense, it has a springy, bouncy quality. The butter, cheese, and sour cream nearly guarantees it’s going to be tender, soft, and fluffy.
If you want to substitute the sour cream with Greek yogurt, go for it. You could keep the recipe vegan by using margarine, vegan cheese and sour cream, although I haven’t tried.
Someone will ask if you can make it with whole wheat flour. If you do use whole wheat flour, it won’t rise as well and it will be denser, and I would not exceed half the amount of all-purpose with whole wheat.
I made biscuits along these lines called No-Knead Peanut Butter Biscuits in my cookbook, Peanut Butter Comfort.
Just seeing this picture takes me back to spring 2012. It was one of the first recipes I shot for the cookbook and it’s the opening recipe of the book.
This is a great bread for busy weeknight dinners when 30 minutes is all you’ve got to get something hot, fresh, and warm on the table.
No need for refrigerated tubes of rolls that pop open with such a jarring snap when you can make your own bread from scratch in the same amount of time, sans bursting tubes.
The bread is full of rich and comforting flavors from the butter, cheese, and seasonings.
The savory scents that waft through the house while it bakes is enough to make anyone hungry. I felt like I was in an Italian restaurant when I smelled the butter and Parmesan baking.
The family gave these soft, warm, cheesy carbs a big two thumbs up.
Ready in under a half hour and easy gets two thumbs up from me.
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Easy No-Knead Buttery Parmesan and Sour Cream Bread
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you have a favorite fast and easy bread recipe?
I think it’s kind of my dream food too!
This totally my families kind of bread. Buttery, cheesy and moist! It looks perfect, Averie!
Super moist! I was surprised even – in a good way!
Wow – this bakes up even quicker than quick bread! Sounds like another winning recipe, Averie!
It’s definitely a quickie!
I am a serious sucker for bread. It’s the Southern roots in me. Especially for breads that I can make it at home. Putting this recipe aside to make soon!
This almost reminds me of cornbread, minus the corn, and a lot more moist! Or sort of like a moist biscuit. Hard to describe but there’s something that seems a little Southern to this bread, even though that’s a little random sounding :)
Mmmm…I do love bread!!! This looks so wonderful and I really like the fact that it’s no knead!
Ooh, count me in on dreaming about this bread!
You have so many great, quick bread recipes. Love all of them.
And when you describe this bread as buttery parmesan, I mean, what could be better? :)
It was one of those things that it was so buttery and then with the Parm, you just want to lick your fingers when you’re done :)
Oh man, this is making my low carb thing so hard to stick to. I have a feeling the slip would be SO worth it though. Thanks for sharing the recipe!
If you’re a savory bread person, YES, worth the slip!
This is definitely my kind of bread! Yum!
Love cheesy bread! Especially without the work of kneading
Bread is also my husband’s favorite form of carbohydrate–and cheesy bread is even better! I have a sun dried tomato-basil pesto recipe that would go well with this too. I want to make this over the weekend…and I’m making the PB banana upside down cake Friday as my birthday cake. I’ll let you know about both ( and I am seriously excited about that cake)!!!
Oh gosh, I hope it lives up to being your bday cake!!! No pressure or anything :) Keep me posted and of course, Happy Birthday!
And I bet there’s a way to even bake some sun dried tomato-basil pesto into it. Like stir a quarter cup or so into the batter just to boost the flavor. Oh it would be so good! I have a feeling you’ll love this bread. It would be great with soup, too, in the fall!
That almost looks like a corn bread in texture. I have a recipe for a GF chickpea flour flat bread that’s super easy to throw together. But I’ve not been making it recently. Always nice to have an arsenal of easy to make breads.
I remember that bread of yours that I always wanted to make but never did! :)
I sat next to a woman on a flight yesterday from Arkansas and I thought of you!
Oh my god! Bread without yeast! Yay! Just what I’ve been waiting for :) What kind of substitutes can I use for all-purpose seasoning? Things like oregano? To go well with cheese?
Yes, just whatever you have on hand that you’d season meat, fish, poultry, vegetables with – whatever you like and is easy and you have around. Enjoy!
No kneading, AND there is cheese, ANNNNNDDDD BUTTER?!! win
I absolutely love no-knead recipes, especially when the result looks as fluffy and airy as those bread squares look!
Gosh My love for quick bread often is wavering due to few bad experiences with them. I have only made Irish Soda bread, but I amn definately going to give these ago. They look so fluffy!
I normal serve quick bread when I have unexpected guest. cream cheese, dill pickles and some herbs; instant meal for a crowd.
Instant meal for a crowd – that’s this one! And yes, there are some quickbreads that can be so unfulfilling and just meh. But I promise you this one, between all it has going on with the texture and flavors, won’t disappoint!