Processor Parmesan Bread
Yield
9 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
whole-wheat flour
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | tablespoons |
sugar
|
|
| 1 ½ | teaspoons |
marjoram
dried |
*
|
| ½ | teaspoon |
rosemary leaves
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¾ | cup |
butter
cubed |
|
| 1 | cup |
Parmesan cheese
|
|
| 1 | cup |
buttermilk
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
whole-wheat flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 3E+1 | ml |
sugar
|
|
| 7.5 | ml |
marjoram
dried |
*
|
| 2.5 | ml |
rosemary leaves
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 177 | ml |
butter
cubed |
|
| 237 | ml |
Parmesan cheese
|
|
| 237 | ml |
buttermilk
|
|
| 2 | 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.
