By I made tamales — the meditation, the rosary in corn husks. Each tamale spread and filled and folded with the deliberation of a woman who has made thousands and who treats each one as the first, because the first-ness is the respect, and the respect is what Rosa taught: every tortilla matters, every concha matters, every tamale is someone's dinner and someone's dinner deserves your best.
After an afternoon folding tamales with that kind of deliberate, full-presence care, I found myself still in that rhythm — hands wanting something to knead, shape, and tend. This Parmesan Herb Loaf is the bread I reach for when I need to stay in that same meditative space Rosa gave me: simple ingredients, honest work, and the understanding that a warm loaf set on someone’s table is its own quiet act of respect. It doesn’t take the place of tamales, but it carries the same spirit — every loaf matters, so you give it your best.
Parmesan Herb Loaf
Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min | Servings: 10 slices
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon dried rosemary, crumbled
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 3/4 cup grated Parmesan cheese, divided
- 1 egg, lightly beaten
- 1 cup whole milk
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 tablespoon honey
Instructions
- Preheat the oven. Heat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan lightly with butter or nonstick spray.
- Combine dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, garlic powder, rosemary, basil, and oregano until evenly distributed. Stir in 1/2 cup of the Parmesan cheese.
- Mix wet ingredients. In a separate bowl or large measuring cup, whisk together the egg, milk, melted butter, and honey until smooth.
- Bring the dough together. Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or rubber spatula just until combined — a few lumps are fine. Do not overmix or the loaf will be tough.
- Fill the pan. Transfer the batter into the prepared loaf pan, smoothing the top evenly. Sprinkle the remaining 1/4 cup of Parmesan cheese over the surface.
- Bake. Place in the center of the oven and bake for 30–35 minutes, or until the top is deep golden and a toothpick inserted in the center comes out clean.
- Cool before slicing. Allow the loaf to rest in the pan for 10 minutes, then turn out onto a wire rack. Let cool at least 15 minutes before slicing so the crumb sets properly.
Nutrition (per serving)
Calories: 230 | Protein: 8g | Fat: 8g | Carbs: 32g | Fiber: 1g | Sodium: 310mg