Rosemary Parmesan Quick Bread Mix
554099 | Stonewall Kitchen
Rosemary Parmesan Quick Bread Mix
554099 | Stonewall Kitchen
- Serve with soups, stews or a fresh salad
- Serve with soups, stews or a fresh salad
Description
- Serve with soups, stews or a fresh salad
Details for Rosemary Parmesan Quick Bread Mix
Made in USA
Weight
18 oz.
Additional Information
From your pantry you will need: 12 oz. of beer or club soda, 2 TBSP olive oil
Nutritional Info for Rosemary Parmesan Quick Bread Mix
Ingredients
Malted Wheat Flour (wheat flour, malted barley flour), Wheat Flour, Parmesan Powder (partially skim milk, cultures, salt, enzymes), Sugar, Sea Salt, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalciumphosphate), Sodium Bicarbonate, Yeast Extract ({yeast, maltodextrin, salt} Pecorino Cheese {pasteurized milk, cheese culture, salt, enzymes}, natural flavor), Garlic, Rosemary Leaf Contains: Milk, Wheat
Allergens
- MILK
- WHEAT
Gluten Status
Gluten
Genetically Modified
No
The nutritional information presented above may differ slightly from that seen on purchased products. When discrepancies occur, information on the product label(s) is considered the most accurate.
Preparation & Instructions
- 12 oz. beer or club soda
- 2 Tbsp. olive oil
Preheat oven to 350℉. Lightly spray or grease a 9 x 5-inch loaf pan. Empty mix into large bowl. Pour beer (or club soda) and olive oil over mix and stir with wooden spoon until moistened. Pour evenly into prepared loaf pan. Bake for 45-50 minutes, or until a tester comes out clean. Remove from pan and allow to cool before slicing.
Variations
- Stir in ½ cup coarsely chopped olives (such as Kalamata, Spanish or black) when adding the beer and olive oil.
- Stir in ¼ cup each of coarsely chopped sundried tomatoes and olives when adding the beer and olive oil.
- Brush top of loaf with 1 Tbsp. melted butter and sprinkle lightly with kosher salt or fresh grated Parmesan cheese after baking.
