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 am with your husband on this one. Seriously sounds amazing. I have just been at a party all night eating constantly but I find myself drooling looking at these photos. I can imagine dipping the warm, moist bread in evoo & balsamic vinegar. Ugh amazing!! This is going on my MUST make list! I am also using up all my stuff for my trip- off to Europe for a month. Hope your having a nice time in Aruba, always looks so gorgeous :)
I’ve had a few ppl make this and everyone seems to love it. If you like savory bread, I think you’ll love this.
HAVE FUN! in Europe!!! Wow, sounds like quite a trip!
Here’s what my husband said when he tried it. “ooh, it’s awesome. Love the texture. I could eat this all day”. I totally agree. Wow–the texture is amazing, and the flavors just work together. I thought the parmesan might be a little more pronounced, but it’s just in the background, mellowed a bit by the sour cream and butter. I wanted to make a sun dried tomato-basil pesto but ran out of time so used some marinara for dipping. Sooo good Averie!!
Oh I am so glad this was a winner for you! It’s dense and I think would make a great dip for soup or marinara. I could see it working really well with tomato/basil soup or chili. Or in the fall of the year, too. So glad you like it, and I thought the flavors worked well, too. Not bad for cleaning out my odds and ends of 1/2 cup Parm and dribbles and drabbles of mostly used containers of stuff before our trip is what I thought too :) Your sun dried tom-basil-pesto sounds so good. I want THAT!
The pesto is a great raw recipe–here’s the link if you want to check it out
Omg Kristen and I are friends! We used to chitchat all the time way back in like 2009! Her recipe sort of inspired a few of these! SMALL WORLD!!!!!
https://www.averiecooks.com/2010/06/spicy-doritos-cheezy-dip-farmers-market.html
https://www.averiecooks.com/2010/05/raw-vegan-taco-nut-meat-raw-vegan-taco.html (with all your sundried tomatoes, I bet you’d love this!)
They are both excellent. The photography is horrible but the recipes work :)
I made this yesterday to go with a vegetable soup. It was awesome! I used Greek yogurt since I am out of sour cream. I loved it. The only thing is I’ll need to play with the seasoning some. It was too salty. I did not add any salt and used unsalted butter, but my Cajun seasoning must have a lot in it. And I used Parm/Reg cheese: TJ.
Any suggestions on a good seasoning to use in this bread? What do you use?
Cajun seasoning has a TON of salt in it. It’s at least 50% salt usually, with a blend of hotter spices like cayenne and chili powders <---which also has salt in it. So yes, ease up on that (or use Mrs. Dash which issaltfree so you KNOW what you're getting. I have Mrs. Dash in every flavor blend :) and you'll be set. TJ's 21 Salute seasoning is also not horrible with the salt. It has some, but not ridiculous. Glad you enjoyed the bread overall!
when i first read this post, i pulled out the parmessan sour cream bread to be next on my list of bread to do. just have to go to the store, i am actually out of sour cream.
then i read through the rest of the post. if i actually had a bucket list, this would probably be it. i am a bread lover, i love to make it, i love to bake it, and especially i love to eat it. and i felt better because i have the necessary ingredients on hand for most of these. what to make, what to make first? i cannot wait to try all of these.
i’m going to walk my dogs. when i come back, i’m making pretzels. thanks, averie, for all these great ideas and recipes.
Mmmmm I adore Parmesan and anytime sour cream is involved in anything Michael’s a big fan :P
You’d score some major points I bet :)
Looks fabulous. My husband would love this. I’ll let you know when I make it. Your recipes don’t disappoint!
Aww, thanks, Norma! You’re so sweet! I’m glad you enjoy my recipes and thanks for telling me they don’t disappoint! :)
I can’t stop looking at the pictures of this bread- not to mention your ever-so-tantalizing descriptions! Pretty sure you can’t go wrong with butter, Parmesan cheese, and sour cream. Talk about comfort food :)
can’t go wrong with butter, Parmesan cheese, and sour cream = my thoughts exactly!
That looks sooo good! I’ve always loved bread like that. And have it with tomato soup. Perfect comfort food x
The best part about this is no yeast! No wait… the best part is the cheese! Wait.. the yogurt. Nevermind. It’s all good :-)
Averie! You always out door yourself! Your bread looks incredible!! Yummers!!
Thanks, Jen! :)
I’ve never made bread before except in bread maker so this looks like a good first try recipe plus you said your hubby loves it so hopefully mine does too!
This is the perfect 1st time bread recipe! Enjoy!
This recipe popped up just in time! I needed a quick and easy bread to complete a dinner I’m making tomorrow! I’m thrilled with this recipe, Averie! Thanks! Pinning!
Thanks for pinning & if you try the bread, LMK how it goes!
No knead recipes are THE BEST! I’ve had so many major failures in the bread department over the years, but never with a no-knead recipe. Love ’em! This looks great Averie!
It’s like failing at banana bread – while it is possible to fail at quickbreads, the chance of it happening seems much less when there’s no yeast. To be honest, I have good luck with yeast bread BUT it’s the #1 source of “I tried this and it didn’t work for me…” comments that I get. And sometimes I just don’t need the headache :)
This is the bread of my dreams, seriously. LOVE!
Really? You have a salty tooth? I seriously have a mouthfull of sweet teeth. Lol It’s definitely my hub’s dream bread, but mine is like.. cinn sugar swirl bread :)
I’m going to make this for dinner tomorrow night – using Greek yogurt. It looks amazing! and SO easy
And please LMK how it goes!
Can I just say how hard it is to leave your website – mostly because I’m feeling like I need to lick the screen.
LOL and thank you :)