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Cheese, Garlic and Herb Quick Bread (No Yeast) Recipe

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4.5 from 59 reviews

A delicious and quick no-yeast bread featuring layers of cheddar cheese and a flavorful herb and garlic swirl, perfect for a savory snack or accompaniment to meals.

Ingredients

Units Scale

Cheese

  • 7 oz / 200 g block of cheddar or tasty cheese, cut into 3 mm thick slices with varying widths

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 or kosher salt (halve for table salt)

Dry Ingredients

  • 2 1/4 cups plain flour (all-purpose flour)
  • 1 tsp baking soda
  • 3/4 tsp cooking salt or kosher salt (halve for table salt)

Wet Ingredients

  • 1/2 cup plain yogurt, Greek or regular (full fat, unsweetened)
  • 3/4 cup milk, full fat recommended
  • 2 large eggs (~50-55 g each)
  • 3 1/2 tbsp (50 g) unsalted butter, melted
  • 2 tbsp olive oil
  • 2 small garlic cloves, crushed or grated

Instructions

  1. Preheat Oven: Preheat your oven to 180°C/350°F, suitable for both fan and standard ovens.
  2. Prepare Loaf Tin: Lightly grease a 21 x 11 x 7 cm loaf pan with butter or oil spray, then line it with baking paper (parchment paper) to prevent sticking.
  3. Make Herb and Garlic Swirl: In a small bowl, combine the chopped rosemary, parsley, oregano, thyme, crushed garlic, olive oil, and salt to form a thick, dollop-able mixture.
  4. Mix Dry Ingredients: Whisk together the plain flour, baking soda, and salt in a separate large bowl until evenly combined.
  5. Mix Wet Ingredients: In another bowl, whisk the plain yogurt, milk, eggs, melted butter, olive oil, and crushed garlic until smooth and blended.
  6. Combine Ingredients: Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined, being careful not to overmix.
  7. Layer Batter, Herbs, and Cheese – First Layer: Pour one third of the batter into the prepared loaf pan. Dollop one third of the herb mixture on top and use a knife to swirl it through the batter, mixing it in up and down with some turning. Then press one third of the cheese slices randomly into the batter, some fully submerged and others poking out.
  8. Repeat Layers: Repeat the layering process two more times with remaining batter, herb mixture, and cheese slices, creating beautiful exposed herbs and cheese on top.
  9. Bake Bread: Bake in the preheated oven for 30 minutes until the top is golden. Then cover the loaf loosely with foil and bake for an additional 20 minutes, totalling 50 minutes of baking.
  10. Check Doneness: Insert a skewer or toothpick into the center of the bread to ensure it comes out clean, indicating it is fully cooked.
  11. Cool Bread: Allow the bread to cool in the loaf tin for 5 minutes before removing it onto a cooling rack. Let it cool for at least another 10 minutes before slicing into thick pieces.
  12. Serve: Optionally, spread with butter and enjoy as a savory snack or accompaniment to your meal.

Notes

  • Use a mix of cheese slice widths for a more interesting texture and appearance.
  • If using table salt, reduce the quantity in the recipe by half to avoid over-salting.
  • Layering the herb mixture and cheese creates a visually appealing marbled effect throughout the bread.
  • Ensure not to overmix the batter to keep the bread light and tender.
  • Allow the bread to cool properly before slicing to maintain its structure.
  • This bread can be kept in an airtight container for 2-3 days or frozen for longer storage.

Find it online: https://stoveandlove.com/cheese-garlic-and-herb-quick-bread-no-yeast-recipe/