Cheese, Garlic and Herb Quick Bread Recipe

Introduction

This Cheese, Garlic and Herb Quick Bread is a flavorful, no-yeast loaf perfect for a cozy snack or alongside a meal. Bursting with melted cheese, fresh herbs, and garlic, it’s simple to make and wonderfully aromatic. Enjoy it warm with a pat of butter or as part of a rustic spread.

Ingredients

• 7 oz (200g) block of cheese
• 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 if using fine table salt)
• 2 1/4 cups plain flour (all-purpose flour)
• 1 tsp baking soda (substitute 3 1/2 tsp baking powder)
• 3/4 tsp cooking salt or kosher salt (halve if using fine table salt)
• 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

1. Step 1: Preheat the oven to 180°C/350°F (fan or standard).
2. Step 2: Grease a 21 x 11 x 7 cm (8.3 x 4.5 x 2.75″) loaf pan lightly with butter or oil spray, then line with baking paper.
3. Step 3: Prepare the herb and garlic swirl by mixing rosemary, parsley, oregano, thyme, crushed garlic, olive oil, and 1/2 tsp salt in a small bowl until thick and dollop-able.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and 3/4 tsp salt.
5. Step 5: In another bowl, whisk the yogurt, milk, eggs, melted butter, olive oil, and crushed garlic until combined.
6. Step 6: Make a well in the dry ingredients and pour the wet ingredients in. Gently mix until just combined; avoid overmixing.
7. Step 7: Pour one-third of the batter into the loaf tin. Dollop one-third of the herb mixture on top, then swirl it through the batter with a knife. Add one-third of the cheese slices, pushing some fully into the batter and leaving some poking out.
8. Step 8: Repeat layering two more times with the remaining batter, herb mixture, and cheese slices, swirling each layer as before.
9. Step 9: Bake for 30 minutes until the top is golden. Cover loosely with foil and bake for an additional 20 minutes. Check doneness by inserting a skewer; it should come out clean.
10. Step 10: Let the bread cool in the tin for 5 minutes before transferring to a rack. Cool at least 10 more minutes before slicing. Serve warm, optionally with butter.

Tips & Variations

• Substitute the cheese with your favorite variety, such as sharp cheddar, mozzarella, or a smoky cheese for different flavor profiles.
• For extra flavor, toast the herbs lightly in olive oil before mixing with garlic and oil.
• Use baking powder instead of baking soda if preferred; adjust quantity as noted.
• Add chili flakes or black pepper to the herb mixture for a subtle heat.

Storage

Store the bread wrapped in foil or in an airtight container at room temperature for up to 2 days. For longer storage, freeze slices wrapped tightly for up to 1 month. Reheat gently in a toaster or oven to revive the flavors and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without fresh herbs?

Yes, you can use dried herbs alone, but fresh herbs add a brighter, more vibrant flavor. Adjust quantities to taste if using only dried herbs.

What cheese works best for this bread?

Cheeses that melt well like cheddar, Monterey Jack, or mozzarella work beautifully. You can also mix cheeses for a more complex flavor.

Cheese, Garlic and Herb Quick Bread Recipe

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4.7 from 55 reviews

This Cheese, Garlic and Herb Quick Bread is a flavorful no-yeast loaf combining sharp cheese with fresh rosemary, parsley, and savory garlic herbs. It’s a moist, aromatic bread perfect for dipping or serving alongside soups and salads, baked quickly using baking soda for leavening.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (approximately 10-12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Western / European

Ingredients

Scale 1x2x3x

Herb and Garlic Swirl

• 7 oz (200g) block of cheese, sliced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh parsley leaves, finely chopped
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 2 small garlic cloves, crushed or grated
• 3 tbsp extra virgin olive oil
• 1/2 tsp cooking salt (kosher salt, halve for table salt)

Dry Ingredients

• 2 1/4 cups (approx. 280g) plain flour (all-purpose flour)
• 1 tsp baking soda (bi-carbonate soda; can substitute 3 1/2 tsp baking powder)
• 3/4 tsp cooking salt (kosher salt, halve for table salt)

Wet Ingredients

• 1/2 cup (120g) plain yogurt, Greek or regular, full fat, unsweetened
• 3/4 cup (180ml) milk, full fat preferred, low fat okay
• 2 large eggs (approximately 50-55g / 2oz each)
• 3 1/2 tbsp (50g) 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 to ensure even baking.
2. Prepare Loaf Tin: Lightly grease a 21 x 11 x 7 cm (8.3 x 4.5 x 2.75 inch) loaf pan with butter or oil spray. Line the tin with baking paper (parchment) to ensure easy removal after baking.
3. Make Herb and Garlic Swirl: In a small bowl, combine the cheese sliced, fresh herbs (rosemary, parsley), dried oregano and thyme, crushed garlic, olive oil, and 1/2 tsp cooking salt. Mix until you get a thick, dollop-able consistency.
4. Mix Dry Ingredients: In a separate large bowl, whisk together the plain flour, baking soda, and 3/4 tsp cooking salt evenly.
5. Mix Wet Ingredients: In another bowl, whisk together the yogurt, milk, eggs, melted unsalted butter, olive oil, and crushed garlic until smooth and combined.
6. Combine Wet and Dry: Create a well in the center of the dry ingredients, then pour in the wet mixture. Gently mix until just combined to avoid overworking the batter, which could make the bread dense.
7. Layer Batter and Swirl: Pour one-third of the batter into the prepared loaf tin. Dollop one-third of the herb and garlic mixture across the top. Using a knife, swirl the herbs through the batter up and down and fold slightly to create layers. Add one-third of the cheese slices randomly, some pushed fully into the batter and some poking out.
8. Repeat Layers: Repeat the layering and swirling process two more times until all batter, herbs, and cheese are used. Don’t worry if herb mixture or cheese sticks out on the surface; this will create a beautiful golden crust.
9. Bake the Bread: Bake in the preheated oven for 30 minutes until the top turns golden. Remove the bread from the oven and cover loosely with foil. Return to the oven and bake for an additional 20 minutes (total approx. 50 minutes). Check doneness by inserting a skewer in the center; it should come out clean.
10. Cool and Serve: Let the bread cool in the loaf tin for 5 minutes, then transfer it to a cooling rack and let cool for at least another 10 minutes before slicing. Serve warm or at room temperature; optional butter on slices is a delicious addition.

Notes

• Use kosher or cooking salt as called for, but reduce salt if using fine table salt to avoid oversalting.
• Make sure not to overmix the batter once wet and dry ingredients are combined for a tender crumb.
• Line the loaf pan with parchment paper for easy removal and cleaner slicing.
• This bread is best eaten fresh but can be wrapped and stored at room temperature for 1-2 days or refrigerated for up to 4 days.
• Substitute baking powder if baking soda is unavailable at a ratio of 3 1/2 tsp baking powder for 1 tsp baking soda.

Keywords: quick bread, no yeast bread, garlic bread, herb bread, cheese bread, savory bread