Description
This Cheese, Garlic, and Herb Quick Bread is a deliciously savory no-yeast bread featuring layers of flavorful herbs, aromatic garlic, and rich cheese swirled throughout. Perfect for a quick bake, this moist and tender bread is ideal for slicing thick, serving with butter, or alongside soups and salads. The herb and cheese ribbons create an irresistible texture and visual appeal, making it a delightful addition to any meal or snack time.
Ingredients
Scale
Cheese
- 7 oz / 200g block of cheese (cheddar or tasty), cut into 3mm / 0.1″ thick slices, mixed widths for random ribbons
Herb and Garlic Swirl
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh parsley leaves, finely chopped
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 2 garlic cloves, crushed or finely grated
- 3 tbsp extra virgin olive oil
- 1/2 tsp cooking salt / kosher salt (halve for fine table salt)
Dry Ingredients
- 2 1/4 cups plain flour (all-purpose flour)
- 1 tsp baking soda (or substitute 3 1/2 tsp baking powder)
- 3/4 tsp cooking salt / kosher salt (halve if using table salt)
Wet Ingredients
- 1/2 cup plain yogurt, Greek or regular (full fat, unsweetened)
- 3/4 cup milk, full fat preferred (low fat okay)
- 2 large eggs (~50-55g/2oz each)
- 3 1/2 tbsp (50g) unsalted butter, melted
- 2 tbsp olive oil
- 2 small garlic cloves, crushed or grated
Instructions
- Preheat Oven: Preheat your oven to 180°C / 350°F (fan and standard ovens both applicable).
- Prepare Loaf Tin: Lightly grease a 21 x 11 x 7 cm loaf pan (8.3 x 4.5 x 2.75″) with butter or oil spray, then line it with baking paper or parchment paper to ensure easy removal.
- Make Herb and Garlic Swirl: In a small bowl, combine the finely chopped rosemary, parsley, oregano, thyme, crushed garlic, olive oil, and salt. Mix until you achieve a thick, dollop-able consistency.
- Mix Dry Ingredients: In a separate large bowl, whisk together the flour, baking soda (or baking powder substitute), and salt thoroughly.
- Mix Wet Ingredients: In another bowl, whisk the yogurt, milk, eggs, melted butter, olive oil, and crushed garlic until smooth and well combined.
- Combine Wet and Dry: Create a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until just combined—do not overmix to maintain a light texture.
- Layer and Swirl – First Layer: Pour one-third of the batter into the prepared loaf pan. Dollop one-third of the herb mixture over the top. Using a knife, swirl the herbs gently through the batter up and down and fold some over to distribute flavor evenly. Scatter one-third of the cheese slices into the batter, pushing some fully in and leaving some poking out.
- Continue Layers: Repeat the layering and swirling process two more times, using remaining batter, herb mixture, and cheese. Allow cheese slices to stick out of the surface for a visually appealing look when baked.
- Bake Bread: Place the loaf pan in the preheated oven and bake for 30 minutes until the top becomes golden brown.
- Cover and Continue Baking: Remove the bread from the oven and cover loosely with foil to prevent over-browning. Return to the oven and bake for an additional 20 minutes, totaling around 50 minutes baking time.
- Check Doneness: Insert a skewer into the center of the bread—if it comes out clean, the bread is fully baked; if not, bake a few minutes longer as needed.
- Cool Bread: Let the bread cool in the loaf pan for 5 minutes. Then, carefully turn it out onto a wire rack and allow it to cool for at least 10 minutes before slicing thickly.
- Serve: Serve warm or at room temperature. Optionally, spread with butter for extra richness. Enjoy your flavorful, cheesy, herb-infused quick bread!
Notes
- Cheese: For best visual ribbons, slice cheese about 3-4mm thick with mixed widths. Pre-sliced cheese will work but slices are thinner and less visible after baking. Shredded cheese (about 2 cups tightly packed / 200g) can be mixed directly into batter if preferred.
- Cheese Types: Recommended are colby, cheddar, or tasty cheese varieties. Avoid mozzarella as it lacks sufficient salt and flavor for this recipe.
- Herbs: Feel free to experiment with different fresh or dry herbs. Using 1 tbsp dried herbs instead of fresh works well. Pesto can be used as a substitute by incorporating 1/3 to 1/2 cup.
- Chopping Herbs: Blitzing herbs with a stick blender creates a finer mixture, slightly less green after baking, but faster to prepare.
- Loaf Pan Size: A larger pan will produce a flatter loaf but the recipe still works fine.
- Storage: Keep bread in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate and toast slices to refresh.
- Cooling Time: Allow enough cooling before slicing to prevent crumbling and ensure clean slices.
Nutrition
- Serving Size: 1 slice (based on 10 slices per loaf)
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.2 g
- Protein: 8 g
- Cholesterol: 60 mg
