Monday, January 9, 2012

Whole Wheat Rosemary Parmesan Quick Bread

Being in college means, for all intents and purposes, I'm on a budget. I try to save and pinch pennies when I can, so I don’t go out to eat as much as I want, buy my books used, and only buy one pair of shoes instead of two don’t buy unnecessary things.

But buying groceries can be expensive! Especially when it’s me footing the bill and not the grocery budget we have at home. Fancy, specialty ingredients like truffle oil or saffron? Not here. I take fruit from the dining halls so I don’t have to buy it. I don’t even like shelling out cash on fresh herbs. Three dollars for a little packet of sage?! Who are these people kidding?!

Luckily enough, I’ve got a wonderful lady back home with a very green thumb that is still growing fresh herbs in her kitchen, even though we’re well into January. Before I left home, I took a big bag of rosemary with me.

By combining the rosemary with some freshly grated Parmesan and a touch of black pepper and skipping all the futzing around with yeast and rising times, I came up with a very tasty snack. A savory quick bread! 

When I realized I didn’t have milk and decided I wasn’t going to go out and buy any, I substituted plain Greek yogurt and the result was superb. A thick, chewy bread with a tight crumb and golden crust. Delicious toasted with a little bit of butter or a touch of jam, this bread could even be used to make a hearty sandwich! Plus, it’s got whole wheat so it’s totally healthy!

Whole Wheat Rosemary Parmesan Quick Bread (makes 1 8-inch loaf, adapted from All Recipes)

1 ½ cups whole wheat flour

½ cup all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

¼ tsp. freshly ground black pepper

1 1/3 cups plain Greek yogurt*

2 TBSP canola oil

1 egg, lightly beaten

¼ cup fresh rosemary, chopped

½ cup grated Parmesan

Preheat oven to 350 degrees. Butter and flour loaf pan, set aside.

In a medium bowl, whisk together flours, baking powder and soda, salt, and pepper.

Add yogurt, oil, and egg. Mix thoroughly with a wooden spoon. The dough will be VERY (and I mean VERY) sticky, it’s ok, it’s right! Just keep mixing until everything is incorporated.

Add rosemary and cheese, stirring until thoroughly incorporated.

Spoon batter into prepared pan, smoothing top as much as possible.

Bake in preheated oven for 35 – 40 minutes, rotating pan halfway through. Bread is done with top is golden brown and tester inserted into the center comes out clean.

Remove from oven and allow bread to cool on wire rack in pan for 10 – 15 minutes before running a knife around the edge of the pan and removing bread to cool completely.

Slice and enjoy!

Bread can be stored wrapped in foil for 3 days. 

*if you don't have Greek yogurt, regular yogurt or even milk would be a fine substitute. I recommend cutting the last 1/3 cup though, as the dough may become too wet and not rise properly. 

Carbo-loading at its finest!


  1. Amanda you are amazing--I'm sure Grandma would love a you see you soon

  2. @Country Freckles - Thanks so much Auntie! Can't wait to see you :)

  3. I can help you save money on truffle oil; never buy it! Use real truffles or none at all. That truffle oil, when you look closely, is a regular ol' bottle of oil with a tiny piece of alleged truffle floating around in it.

  4. @Jen, I never have actually spent money on that - but I knew some people actually did. I'm not even sure I like the taste of truffles (unless they're chocolate!)

  5. So yesterday I googled for rosemary quickbread and this came up the 5th or 7th down. I generally don't go for the big recipe sites and try for someone's blog instead to get a personal run down of how the recipe is. I really appreciate that you gave details on the texture of the recipe and that whole bit about the sticky dough. Boy howdy was it sticky...stickiest, thickest quick bread dough I've ever worked with.

    But the end result is yummy. I made it for an office thing today, and I'll definitely be making it again. Well done.

    Browsed the blog, and I'm impressed that you're baking so much in college. I never had time, so I applaud you. I'm really interested in trying the pumpkin spice snicks. I'm surprised that small change made such a difference. And as it's one of my favorite cookies (and I adore pumpkin), I'm thinking I'm an idiot for not thinking of it myself.

    Keep baking

    1. Wow, Shanbanan thank you! The dough is ridiculous but so worth it! I'm so happy you enjoyed it and thank you for your support and kind words, it means so much to me :)

    2. You're welcome. And again, I commend the fact that you mention the qualities of the dough, the texture of the finished product, etc. I've been reading baking blogs for a long time, and it irritates me when people don't mention these vital (to me) tidbits.

      I personally am not a fan of cakey cookies. And most fruit based cookies that use pumpkin or fruit juices or that type of ingredient result in a cakey product. This is something I've learned from experience...not from blog comments. And pictures don't always help. So I'm looking forward to more from you and I encourage you in your pursuits.

      Best always, Shan

  6. I did a Google search for Rosemary quick bread and your site came up! I'm so glad it did! I will be baking this for dinner tonight. Keep up all the delicious baking!

    1. Wow! That's fantastic, I hope you enjoy it! I know I did. In fact, I have some yogurt and rosemary sitting in the fridge so this may make an appearance on my dinner table soon! Happy baking :)

  7. This is remarkably easy and wonderfully good. I hate baking bread - but this is so quick, easy, healthy. Froze leftovers in portion sizes - wrapped in foil before placing in freezer bag; removed from freezer in the morning, left on counter wrapped in foil. When it was dinnertime, the bread was a nice room temperature which was just fine with us. Delish.