This Easy No-Knead Buttery Parmesan and Sour Cream Bread is a delicious, savory treat that’s incredibly simple to make. Perfect for those who love the rich flavors of Parmesan cheese and the creamy tang of sour cream, this bread requires no kneading and comes together quickly. It’s ideal for serving with soups, salads, or as a snack on its own.
Ingredients
- ½ cup unsalted butter, melted
- 1 ½ cups all-purpose flour
- ½ cup Parmesan cheese, grated (or use a Parmesan-Romano blend; extra sharp cheddar works too)
- 2 tablespoons all-purpose seasoning blend (such as Mrs. Dash, 21 Salute, or Grillmates)
- 1 heaping tablespoon baking powder
- ½ teaspoon salt, optional and to taste (consider the salt content of your seasoning blend and cheese)
- 1 cup milk, plus an extra 1/4 cup if needed (unsweetened almond milk is a good substitute)
- ½ cup sour cream (thick Greek yogurt can be used as a substitute)
Instructions
- Preheat and Prepare the Pan:
- Preheat your oven to 425°F (220°C). Line an 8×8 inch baking pan with aluminum foil and spray it generously with cooking spray. Set the prepared pan aside.
- Melt the Butter:
- In a small microwave-safe bowl, melt the butter for about 1 minute. Pour the melted butter into the prepared baking pan and set aside.
- Mix the Dry Ingredients:
- In a large bowl, combine the flour, grated cheese, seasoning blend, baking powder, and optional salt. Whisk these ingredients together until well combined.
- Prepare the Wet Mixture:
- In a medium bowl, whisk together 1 cup of milk and the sour cream until smooth and well incorporated.
- Combine Wet and Dry Ingredients:
- Pour the wet mixture over the dry ingredients. Fold them together until just combined. The batter will be very thick and dense with lumps. If it is too thick and resembles paste, add up to an extra 1/4 cup of milk to reach the desired consistency.
- Transfer Batter to Pan:
- Carefully turn the batter out into the prepared pan, right on top of the melted butter. Smooth the batter lightly with a spatula, pushing it into the corners. It’s okay if some butter comes up and covers the batter.
- Score the Batter:
- Using a knife, score the batter into 9 pieces (3 horizontal slices and 3 vertical slices). Be careful not to cut too deeply to avoid ripping the foil. Scoring the batter will make it easier to slice after baking.
- Bake the Bread:
- Bake in the preheated oven for about 22 to 24 minutes, or until the bread is set, domed, golden, and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Allow the bread to cool in the pan for about 5 minutes before slicing and serving. If there is any pooled butter at the bottom of the pan, drizzle it over the top of the bread. Serve with butter, cream cheese, olive oil, or your favorite dip.
- Storage:
- This bread is best served fresh but can be kept airtight for up to 4 days. It can also be frozen for up to 3 months.
Tips
- Cheese Variations: Try different cheeses like sharp cheddar, gouda, or asiago for unique flavors.
- Seasoning: Adjust the seasoning to your preference. You can add herbs like rosemary, thyme, or garlic powder for additional flavor.
- Serving Ideas: Serve this bread alongside soups, stews, or salads. It also makes a great base for open-faced sandwiches.
- Texture: The bread will be slightly dense due to the no-knead method but will have a wonderfully moist and buttery texture.
This easy, flavorful bread is perfect for any meal and is sure to become a family favorite! Enjoy the rich, savory taste with minimal effort.
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