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?
FYI: “Veganizing” does not work well. Result was edible, but not at all great. Had to pour off huge amounts of melted vegan butter at the end of cooking. I don’t think the vegan ingredients substitute in the same amounts — requires more research.
FYI: “Veganizing” does not work well. Result was edible, but not at all great. Had to pour off huge amounts of melted vegan butter at the end of cooking. I don’t think the vegan ingredients substitute in the same amounts — requires more research.
Just made this recipe. Here was my experience:
1. The batter was extremely running. I made the mistake of adding about about an additional 1/4 cup of flour which made it a little drier than I anticipated. Next time, I will add half this amount.
2. The 1/2 cup butter (1 stick) was too much. It would have been fine with 1/4 stick of butter (1/4 cup) or even spray with Pam to keep the bottom from sticking.
3. The additional 1/2 tspn salt was too much. The bread turned out too salty for me. Will leave this out next time.
I also added 2 Tbspn of fresh minced sage which made the bread very aromatic. I would make this recipe again, but with the changes noted above.
Averie, You knocked it out of the ballpark on this one!
I made this tonight to go with my sautéed fish and rice…my family loved it all but they went back for the bread!
Thanks for another great recipe…I did add finely chopped red onion for a little something, something.
Thanks for trying the recipe and glad you and your family loved it!
Tried this bread tonight to go with chicken soup. Taste was very good (I used McCormick salad supreme as my seasoning) but it seemed very heavy. Maybe from all the butter it soaked up or from deflating after I took it out of the oven (is it supposed to do that?). I did use half whole wheat and it rose plenty in the oven. My 8×8 was dirty so used an 7×11 pan.
Whole wheat flour will make anything taste heavier since it doesn’t rise nearly as well as all-purpose due to less gluten; which would explain the heavier taste and the deflation. Use AP next time with this recipe as it was written and tested using AP. Glad the bread tasted good!
Will it work without the foil? Can i grease and flour the pan instead?
I’m sure that’ll be fine.
Looks fabulous, I have all the ingredients so going to make this. Don’t have the seasonings you mention, the only all purpose one I have is Old Bay – would you use that?
Go with that! I’d start with 1 to 2 teaspoons, and then depending on how salty your cheese is, or how much ‘spice’ you want your bread to have, add to taste. Keep in mind dough always tastes much more heavily-seasoned than the finished product turns out; I find this true with sweeter breads, i.e. cinnamon as well as savory. LMK how it goes!
The bread was soft and delicious and we all loved the parmesan. I am not sure about the Old Bay, ended up a bit to “celery salty” if that makes sense. We will try it again with less or none of the OB and just stick with the parmesan!
I don’t typically use Old Bay very often. I am a Mrs. Dash fan b/c it’s salt-free and I’d recommend that or just customizing a fave blend of seasonings you know you like; or omit if that’s preferred. Glad the bread was soft & delish!
I am a sucker for any kind of bread :) this recipe looks incredible!! I love it
This looks amazing! I just found you over at Tuesday Talent Show and would love for you to come share at my From the Farm Blog Hop! It’s a fun party that’s just getting started for this week.
https://www.fresh-eggs-daily.com/2013/08/from-farm-blog-hop.html
Lisa
Fresh Eggs Daily
http://www.fresh-eggs-daily.com
Thanks for saying hi and glad you saw this on Nikki’s linky party!
Hi Averie :) I did try this but had some trouble! The bread didn’t rise well and ended up too dense and chewy and way too buttery. Any suggestions on what might have gone wrong? I followed the recipe exactly, so I just couldn’t figure it out!
I’ve had a half dozen people make it in the last few days that have written in, each saying it was great! So not sure what happened with yours.
Maybe the cheese or the sour cream you used were more dense/rich?
This IS a very dense bread and very chewy and very buttery! Hence the name! It’s not a ‘light and fluffy’ bread; so I don’t know if anything went ‘wrong’ per se. It sounds like it turned out as the recipe would suggest. Just perhaps you were expecting something different. But your results don’t sound that far off from mine.