Irresistible homemade cheese and parsley bread

July 27, 2015

Golden, crusty and savoury, this cheese and parsley loaf is essentially a big scone and totally irresistible. You may have trouble finding such a tasty bread at the supermarket at any price. Luckily, you don't need to. Just make sure you bake extra because it'll go fast.

Irresistible homemade cheese and parsley bread

Preparation time: 25 minutes
Baking time:
20 to 25 minutes
one loaf (eight wedges)


  • 500 g (2 c.) whole wheat flour
  • 5 ml (1 tsp.) baking powder
  • 5 ml (1 tsp.) baking soda
  • 175 g (3/4 c.) shredded cheddar or 50 g (1/4 c.) grated Parmesan cheese
  • 50 g (1/4 c.) fresh parsley
  • 5 ml (1 tsp.) salt
  • 175 ml (3/4 c.) milk or buttermilk

Preparation instructions

  1. Preheat the oven to 230°C (450°F). In the bowl of a food processor, place the flour, baking powder, baking soda, all but 15 millilitres (one tablespoon) of the cheese, parsley and salt. Whirl until the cheese crumbles into the flour and the parsley is finely chopped.
  2. Add the milk or buttermilk all at once and whirl just until a soft dough forms, about five seconds.
  3. Lightly flour a work surface and a baking sheet. Turn out the dough onto the work surface and knead gently. Transfer the dough to the baking sheet and form into a round loaf. Using a sharp knife, cut the dough almost through into eight wedge-shaped pieces. Sprinkle the wedges with the remaining tablespoon of cheese.
  4. Bake in the centre of the oven until the loaf is puffed and brown, 20 to 25 minutes.
  5. Remove the loaf from the oven, wrap it in a lint-free towel and let it cool slightly.

All that remains after cooling? Cut through the marked wedges of the bread, serve and enjoy!

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