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Baking recipe · from the recipe book

Feta Dill Buttermilk Loaf with Parmesan Top

A tender, tangy buttermilk crumb studded with salty feta and fresh dill, finished with a crisp, nutty Parmesan crust.

Feta Dill Buttermilk Loaf with Parmesan Top

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ¾ tsp2 gGarlic powder
  • 1 cup (240 ml)250 gButtermilk, low-fat
  • 2 large100 gEggs
  • ⅓ cup70 gUnsalted buttermelted and cooled, plus a little for the pan
  • 1 cup crumbled150 gFeta cheesecrumbled
  • 1⅓ cups sprigs12 gFresh dillchopped
  • 3 medium45 gGreen onionsthinly sliced
  • ¼ cup grated25 gGrated Parmesan

Steps

  1. Heat the oven to 350°F (175°C). Melt the butter and let it cool slightly; brush a 9x5-inch loaf pan with a little of it and line the bottom with parchment.
  2. Crumble the feta, chop the dill and slice the green onion so they are ready before you mix.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper and garlic powder.
  4. In a second bowl, whisk the buttermilk, egg and the rest of the melted butter until smooth.
  5. Toss the feta, dill and green onion into the flour mixture so they are coated.
  6. Pour the buttermilk mixture into the flour mixture and fold with a spatula just until no dry flour remains; the batter will be thick and a little lumpy.
  7. Scrape the batter into the pan, smooth the top and sprinkle the Parmesan evenly over it.
  8. Bake 50 to 55 minutes, until the top is deep golden and a toothpick in the center comes out clean.
  9. Cool in the pan 10 minutes, then turn out onto a rack and cool at least 30 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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