ROSEMARY PARMESAN QUICK BREAD

 ~ A Pretty Life

LOAF

2 c. flour

1 T. sugar

1 1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

2 T. chopped fresh rosemary

1/3 c. grated parmesan

1 c. buttermilk

1 egg

1/4 c. melted butter

1/3 c. grated mozzarella

TOPPING

olive oil

1/4 t. coarse salt  
2 t. grated parmesan 
1 t. chopped fresh rosemary 

Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper and set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Stir in rosemary and parmesan.  

In a small bowl, whisk together buttermilk and egg. Whisk in melted butter. 

Add buttermilk mixture and mozzarella to flour mixing, stirring gently until combined. Transfer dough to lightly floured surface and form into oblong shape, then place in pan. 

Drizzle top of loaf with olive oil, then sprinkle with salt, parmesan, and rosemary. Bake one hour or until toothpick inserted in center comes out clean and top is light golden brown. Cool on wire rack 15 minutes before serving. 

Makes one loaf.

Notes: I use a stoneware loaf pan and skip the parchment paper.