Why is this bread called “Dairy Man’s Dream”? It has cheese, yogurt, milk, and butter! I adapted this recipe from “Bread Illustrated” written by the editors of America’s Test Kitchen. I have loved this book, all the recipes have great step by step illustrations. Bread is intimidating for me and this book really helps me understand the process of making bread so I can, well, actually make bread! In fact this recipe was done with my 2 year old!
I tried this recipe out last night, we did not have bread for dinner and the kids were up to make something. I almost pulled our bread machine out, (the kids call him “crunchy robot”) but I put him back and flipped through the cook book instead. I love the idea of no knead quick bread you can literally make in 10 minutes pop in oven and serve! The recipe called for sour cream and I substituted my farm fresh yogurt instead. I also omitted the cheddar cheese and added extra parm. The results were impressive and my dairy man of a husband happy after another long day at the new barn.
- 2 1/2 C All Purpose Flour
- 1 Tbsp Baking Powder
- 2 Tsp Salt
- 3 Tsp Fresh Ground Black Pepper
- 3/4 C Yogurt
- 3 Tbsp Melted Butter
- 2 Cups Shredded Parmesan Cheese
Directions: Pre heat oven to 350 F. Melt Butter over low heat. Whisk in milk, salt and yogurt. Set aside.
Mix flour baking soda, pepper and 1 C of the cheese. Butter a 8″ x 4″ pan and sprinkle 1/2 C Parmesan cheese on bottom. Fold wet ingredients into dry, until just incorporated. Do not over mix!
Dough will be very heavy and lumpy. Place in prepared bread pan and smooth top. Sprinkle with remaining cheese and bake approx 45 minutes until golden brown! Let cool at least 30 minutes, slice and serve with more butter of course!