Ingredients
Scale
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 1/2 cups milk
- 1/4 cup vegetable oil
- 1 egg, lightly beaten
- 1 cup shredded Parmesan cheese, divided
- 2 tablespoons melted butter
- 1 clove garlic, minced
- 1/4 teaspoon dried parsley
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and pepper.
- In a separate bowl, combine the milk, vegetable oil, and egg. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in 3/4 cup of the Parmesan cheese.
- Pour the batter into the prepared loaf pan and sprinkle with the remaining 1/4 cup of Parmesan cheese.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the bread is baking, combine the melted butter, minced garlic, and dried parsley in a small bowl.
- Once the bread is out of the oven, brush the garlic butter mixture over the top. Let cool slightly before slicing and serving.
Notes
For a richer flavor, use freshly grated Parmesan cheese. Add a pinch of red pepper flakes for a little heat. Store leftover cheese bread in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage; thaw completely before serving. Serve warm with a side of marinara sauce for dipping.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg