Best 4 Buttermilk Quick Bread With Parmesan Olives And Thyme Recipes
Indulge in a symphony of flavors with our enticing buttermilk quick bread, a culinary masterpiece that effortlessly blends savory and aromatic ingredients. This delectable treat is a delightful combination of tangy buttermilk, sharp Parmesan cheese, briny olives, and fragrant thyme, resulting in a moist, tender crumb and a captivating crust. Savor the contrasting textures of soft bread and crunchy olives as you bite into each slice, while the herbs and cheese infuse every morsel with a burst of umami. Embrace the versatility of this quick bread by experimenting with different olive varieties, cheeses, and herbs to create unique flavor profiles that cater to your palate. Whether you prefer a classic combination or a more adventurous twist, this recipe offers endless possibilities for culinary exploration.
**Additional Recipes to Explore:**
- **Buttermilk Biscuits with Chives:** Experience the Southern charm of these fluffy biscuits, enriched with tangy buttermilk and speckled with fresh chives. Their golden-brown exteriors and flaky layers make them an irresistible accompaniment to your favorite meals.
- **Lemon Blueberry Bread:** Delight in the vibrant flavors of lemon and blueberry in this zesty quick bread. Bursting with sweet blueberries and a hint of citrus, this bread offers a refreshing treat that is perfect for breakfast, brunch, or afternoon tea.
- **Zucchini Bread with Walnuts and Cinnamon:** Embrace the bounty of summer with this moist and flavorful zucchini bread. The addition of walnuts and cinnamon adds a delightful crunch and warm aroma, creating a comforting and wholesome treat that is perfect for snacking or sharing.
LEMON-THYME BREAD
Lemon and thyme go together like milk and cookies. Fresh thyme is best, but if you must use dried, reduce the amount to 1 tablespoon and crush it between your fingers before adding it to the batter. -Cathy Tang, Redmond, Washington
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 1 loaf (12 pieces).
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon zest, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer to a greased 8x4-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar.
Nutrition Facts : Calories 212 calories, Fat 10g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 176mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
FRENCH BREAD WITH KALAMATA OLIVES AND THYME
Steps:
- Bring milk to simmer in small saucepan. Add butter and sugar; stir until butter melts. Pour mixture into large bowl. Add 1 cup room-temperature water and cool mixture until lukewarm (85°F to 95°F), about 10 minutes. Add yeast; stir to blend. Stir in olives, thyme and salt. Add 1 cup flour. Using wood spoon, stir until flour is incorporated. Add 3 cups flour, 1 cup at a time, and stir vigorously with wood spoon until incorporated after each addition. If necessary, add up to 1/2 cup more flour until dough is smooth and begins to pull away from sides of bowl. Oil large bowl. Transfer dough to bowl; turn to coat with oil. Cover bowl tightly with plastic wrap. For do-ahead version: Chill dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
- Position rack in center of oven and preheat to 500°F. Oil large baking sheet. Turn dough out onto floured work surface (to avoid deflating, do not punch down dough and do not knead dough). Divide dough into 2 equal pieces. Gently form (do not knead) each piece into baguette 15 inches long by 2 1/4 to 2 1/2 inches wide (dough will not be smooth). Transfer baguettes to prepared baking sheet, spacing evenly apart. Cover loosely with plastic wrap. Let rise in warm draft-free area until slightly puffed, about 30 minutes for refrigerated dough and 15 minutes for room-temperature dough.
- Brush top of each loaf lightly with egg white. Generously spray inside of oven with water (about 8 sprays); immediately place loaves in oven. Bake 10 minutes. Reduce oven temperature to 400°F and continue to bake until loaves are deep golden and sound hollow when tapped, about 35 minutes. Cool on rack.
BUTTERMILK BREAD II
This bread is delicious plain or toasted. I make it at least once a week.
Provided by Esther Kenagy
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 24
Number Of Ingredients 8
Steps:
- Proof yeast in warm water.
- Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
- Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
- Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.
Nutrition Facts : Calories 49.3 calories, Carbohydrate 3.1 g, Cholesterol 0.6 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 280.3 mg, Sugar 2.9 g
BUTTERMILK QUICK BREAD WITH PARMESAN, OLIVES AND THYME
Steps:
- Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray. Whisk together flour, sugar, baking powder, baking soda, salt, and dry mustard in a large bowl. Whisk together eggs, oil and buttermilk in a large glass measuring cup. Pour egg mixture into flour mixture. Add cheese, olives and thyme. Use a rubber spatula to mix until just moistened. Do not over mix. Scrape into prepared pan and bake until golden on top and a toothpick inserted into center of bread comes out dry, about 45 minutes. Let stand in pan on wire rack for 15 minutes before turning over, re-inverting and letting cool completely.
Tips:
- Use Fresh Herbs: Fresh herbs like thyme and rosemary add a burst of flavor to the bread. Be sure to use fresh herbs for the best results.
- Don't Overmix the Batter: Overmixing the batter can result in a tough bread. Mix just until the ingredients are combined.
- Bake at the Right Temperature: The bread should be baked at a high temperature (400°F) for the first 10 minutes, then reduced to a moderate temperature (350°F) for the remaining baking time. This will help the bread rise and brown properly.
- Check for Doneness: Insert a toothpick into the center of the bread. If it comes out clean, the bread is done. If it comes out with batter or crumbs attached, the bread needs to bake for a few minutes longer.
- Let the Bread Cool: Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This will help the bread set and prevent it from crumbling.
Conclusion:
This buttermilk quick bread with parmesan, olives, and thyme is a delicious and easy-to-make bread that is perfect for any occasion. With its moist and flavorful interior and crispy crust, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy bread recipe, give this one a try. You won't be disappointed!
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