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Processor Parmesan Bread

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Submitted by janetroy

YIELD

9 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

1 ½ 355
1 237
3 15
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
2 3E+1
TABLESPOONS ML SUGAR
1 ½ 7.5
TEASPOONS ML MARJORAM
dried *
½ 2.5
TEASPOON ML ROSEMARY LEAVES
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
¾ 177
CUP ML BUTTER
cubed
1 237
1 237
CUP ML BUTTERMILK
2 2
LARGE LARGE EGGS

Directions

Preheat oven to 400 degreesF.

Lightly grease a 9 by 9 inch pan; set aside.

Pulse the flours, baking powder, soda, sugar, marjoram, rosemary, slat, and pepper in food processor fitted with metal chopping blade several times to combine.

Add butter and pulse until uniformly crumbly and texture of coarse meal.

Add Parmesan and pulse three to four times.

Transfer to large bowl and make well in center.

Pulse buttermilk and eggs in processor until foamy, pour into well in dry ingredients, and stir only enough to make a stiff dough.

Spoon into pan, spreading to corners, and bake 25 to 30 minutes, until springy to touch.

Cool 10 minutes in pan on wire rack.

Cut into squares and serve warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 342 54% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 517mg 22%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 9%
Sugars g
Protein 21g
Vitamin A 12% Vitamin C 1%
Calcium 20% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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