For a richer flavor, toast the dried rosemary in a dry skillet over medium heat for a minute or two before crushing it. If you don't have buttermilk, you can substitute with 1.5 cups of milk mixed with 1.5 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using. Feel free to experiment with different types of cheese, such as Parmesan, Asiago, or a blend of Italian cheeses. This bread is best served warm or at room temperature. It also freezes well; wrap tightly in plastic wrap and foil before freezing.
Italian Bread I
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING12 People
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VIEWS88
Embark on a delightful baking journey with this straightforward Italian Bread. Perfect for beginners, this dense and flavorful loaf requires no yeast, making it an ideal companion for pasta dishes and refreshing salads.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol29 mg
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Fiber1 g
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Protein7 g
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Saturated Fat3 g
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Sodium317 mg
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Sugar4 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 inch loaf pan thoroughly. (5 minutes)
02 Step
Recipe View In a small bowl, whisk together the olive oil, egg, and buttermilk until well combined. Set aside. (2 minutes)
03 Step
Recipe View In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, rosemary, and parsley. Stir in the shredded cheese and chopped green onions. (3 minutes)
04 Step
Recipe View Pour the buttermilk mixture into the flour mixture, stirring until just combined. Do not overmix. Gently fold in the crushed garlic and sun-dried tomatoes until evenly distributed. (5 minutes)
05 Step
Recipe View Spread the batter evenly into the prepared loaf pan. Smooth the top with a spatula, and gently tap the pan on the counter to release any trapped air bubbles. (2 minutes)
06 Step
Recipe View Bake in the preheated oven for 60 to 65 minutes, or until the loaf is golden brown and a wooden skewer inserted into the center comes out clean. (60-65 minutes)
07 Step
Recipe View Cool the loaf in the pan for 10 minutes before transferring it to a wire rack to cool completely. Drizzle with a little olive oil before serving, if desired. (10 minutes)
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Wilfrid Bashirian
May 16, 2025I added a pinch of red pepper flakes for a little kick, and it was fantastic!
Dayana Renner
Oct 6, 2024This recipe is incredibly easy to follow, and the bread turned out perfectly! It's become a staple in our house.
Tyshawn Schaden
Aug 30, 2024My loaf was a bit too dense. Next time, I'll be careful not to overmix the batter.
Christy Doyle
Jul 7, 2024I used a combination of cheddar and mozzarella cheese. This bread tasted great with my spaghetti!