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Preheat the oven to 425˚Line a sheet pan with parchment paper and sprinkle it lightly with flour.
In a medium-large bowl, whisk together the flour, baking soda, baking powder and salt. Stir to combine. Add the herbs, cheese and pinenuts. Stir again. Run through the dough with your fingers to break apart any diced cheese that has stuck together.
Combine the egg and the buttermilk in a small bowl or cup and stir until well combined.
Combine the buttermilk and egg in a measuring cup and stir well with a fork to combine. Make a well in the center of the flour mixture and add the buttermilk and egg. Stir just until all of the flour is incorporated..
Turn the dough out onto a work surface that has been generously dusted with flour. Turn the dough several times to coat with flour (I like to use a bench scraper for this), then form into a round loaf. If the dough is sticky and difficult to shape, add a little extra flour to the work surface.
Transfer the loaf to the prepared sheet pan. With a sharp serrated knife and cut an X on top of the loaf.
Bake for 20 minutes. Cover with foil if getting too brown and bake for another 8–10 minutes. The top should be a nice golden brown.
Brush the loaf with melted butter and allow it to cool for 20 minutes before slicing. Slice thick and serve with butter.