If there’s one ingredient that truly elevates this Cheese, Herb & Garlic Quick Bread to a whole new level, it’s the inclusion of a 7 oz (200g) block of cheese (cheddar or tasty), cut into 3mm (0 thick slices. This cheese melts beautifully between the layers, creating pockets of gooey, savory goodness that perfectly balance the fragrant herbs and garlic. The combination of easy-to-find ingredients and a straightforward method make this bread an irresistible centerpiece for any meal or snack time.

Herb & Garlic Quick Bread
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Ingredients You’ll Need

Don’t let the list fool you—each ingredient in this recipe plays a vital role in creating that perfect texture, aroma, and burst of flavor. From fresh rosemary’s piney brightness to the creamy, tangy yogurt that keeps the bread moist, these components work in harmony to make this quick bread truly special.

7 oz (200g) block of cheese (cheddar or tasty), cut into 3mm (0 thick slices: The star ingredient adding melty richness and a satisfying bite.
2 tbsp fresh rosemary, finely chopped: Adds a woodsy, aromatic complexity that wakes up your palate.
2 tbsp fresh parsley leaves, finely chopped: Brings freshness and a mild peppery note to balance the richness.
1 tsp dried oregano: Offers a warm, slightly bitter herbaceous kick.
1/2 tsp dried thyme: Delivers subtle earthiness that melds beautifully with garlic and cheese.
2 garlic cloves, crushed or finely grated: Infuses the bread with a bold, savory bite that’s anything but shy.
3 tbsp extra virgin olive oil: Keeps the herb mixture moist and adds fruity depth.
1/2 tsp kosher salt: Enhances all the flavors without overpowering.
2 1/4 cups plain flour (all-purpose): The base that provides structure and a tender crumb.
1 tsp baking soda: The leavening agent that gives this bread its light texture.
3/4 tsp kosher salt: Adding seasoning directly to the batter for well-rounded taste.
1/2 cup plain yogurt (unsweetened, full-fat preferred): Gives moisture and a lovely slight tang.
3/4 cup milk (full-fat or low-fat): Balances the batter’s consistency for perfect rise.
2 large eggs: Bind everything together and enrich the crumb.
3 1/2 tbsp unsalted butter, melted: Adds buttery richness and tenderizes the crumb.
2 tbsp olive oil: For the batter, contributing extra smoothness and flavor.
2 garlic cloves, crushed (for the batter): Ensures garlic’s presence is throughout the bread, not just in the herb dollops.

How to Make 7 oz (200g) block of cheese (cheddar or tasty), cut into 3mm (0

Step 1: Prepare the Herb and Garlic Mixture

Start by combining the rosemary, parsley, oregano, thyme, crushed garlic, olive oil, and a pinch of kosher salt in a small bowl. You’ll want to create a thick dollop-able concoction that you can easily spread between the layers of the batter. If it feels a bit dry, simply add a little more oil until it reaches just the right consistency. This mixture will infuse your bread with punchy herbaceous flavors and delicious garlic aroma.

Step 2: Mix the Dry Ingredients

In a separate large bowl, whisk together the plain flour, baking soda, and kosher salt. This step ensures that the leavening is evenly distributed and the salt wake up the dough’s flavor. Having a uniform dry mix helps create a consistent texture in your bread.

Step 3: Whisk the Wet Ingredients

In another bowl, whisk the yogurt, milk, eggs, melted butter, olive oil, and freshly crushed garlic together until smooth. These ingredients bring moisture and richness, which are crucial for the tender crumb you want from this quick bread.

Step 4: Combine Wet and Dry Ingredients

Gently fold the wet ingredients into the dry mix, stirring just until combined. It’s important not to over-mix here—the batter will be lumpy, and that’s exactly how it should be. Overworking will activate gluten and make your bread dense, so trust the lumps.

Step 5: Layer the Batter, Herb Mixture, and Cheese

This is where your 7 oz (200g) block of cheese (cheddar or tasty), cut into 3mm (0 thick slices shines. Pour a third of the batter into a greased and lined loaf tin. Then dollop on a third of the herb and garlic mixture, followed by a layer of the cheese slices placed in a somewhat random pattern. It’s okay if the cheese pokes out here and there—it creates those irresistible melted pockets throughout the bread. Repeat this process two more times until all the batter, herbs, and cheese are layered nicely.

Step 6: Bake the Bread

Bake the loaf uncovered at 350°F (180°C) for 30 minutes. After that, cover it loosely with foil and bake for an additional 20 minutes or until a skewer inserted in the center comes out clean. The foil helps prevent the top from over-browning while allowing the inside to cook perfectly. Once out of the oven, let it cool in the tin for five minutes, then transfer to a wire rack for another ten. This resting period lets the bread firm up just enough to slice without crumbling.

How to Serve 7 oz (200g) block of cheese (cheddar or tasty), cut into 3mm (0

Garnishes

Fresh herbs sprinkled on top after slicing make the bread look as good as it tastes. Adding a touch of flaky sea salt over warm slices enhances the flavors and adds a slight crunch. For a little extra indulgence, a drizzle of high-quality olive oil or a smear of butter complements the melted cheese pockets perfectly.

Side Dishes

This quick bread pairs wonderfully with soups and salads—think a hearty tomato basil soup or a crisp green salad with vinaigrette. It also holds its own on a cheese board or alongside antipasti, making it wonderfully versatile for casual gatherings or cozy nights in.

Creative Ways to Present

Turn this bread into an inviting appetizer by slicing it into thick rounds and topping each with bruschetta mix, roasted vegetables, or even a small dollop of pesto. You can also toast slices lightly and serve with a soft-boiled egg or charcuterie for a breakfast or brunch twist. The melted cheese and herbs offer a wonderful base for many creative presentations.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover bread tightly in plastic wrap or place it in an airtight container. It will keep fresh at room temperature for up to two days, or you can refrigerate it for up to four days. Just bring it back to room temperature or warm slightly before serving to restore that fresh-baked feel.

Freezing

This bread freezes beautifully. Slice it before freezing and stack the slices with parchment paper between them to avoid sticking. Place the slices in a zip-top bag or airtight container, and they’ll keep in the freezer for up to three months. When ready to enjoy, thaw overnight in the fridge or reheat straight from frozen.

Reheating

To bring back the fresh-baked warmth, pop slices in the oven at 350°F (180°C) for about 5–7 minutes or toast them lightly. This helps melt the cheese again and crisp the edges slightly. Avoid microwaving for reheating as it can make the bread rubbery.

FAQs

Can I use other types of cheese instead of the 7 oz (200g) block of cheese (cheddar or tasty), cut into 3mm (0

Absolutely! While cheddar or tasty cheese gives the perfect balance of flavor and melt, you can experiment with gouda, mozzarella, or even a spicy pepper jack for different taste profiles. Just make sure to slice it to the same thickness for consistent melting.

Why do I need to layer the batter with the herb mixture and cheese?

Layering ensures that the herbs and cheese are evenly distributed throughout the bread, creating bursts of flavor and melty pockets rather than everything clustering in one spot. It adds visual appeal and guarantees every bite has that signature cheesy herb goodness.

What if I don’t have plain yogurt? Can I substitute it?

You can substitute plain yogurt with sour cream or buttermilk to maintain the moisture and slight tang in the bread. Just ensure it’s unsweetened and full-fat for the best texture and flavor.

Is it possible to make this bread gluten-free?

Yes, by using a gluten-free all-purpose flour blend that includes xanthan gum or other binders. Keep in mind that texture may vary slightly since gluten contributes to the bread’s structure, but it will still be flavorful and satisfying.

How thick should the cheese slices be cut?

The cheese should be sliced about 3mm (0.1″) thick to ensure it melts evenly without overpowering the bread. Using a 7 oz (200g) block of cheese (cheddar or tasty), cut into 3mm (0 thick slices lets you distribute cheese pockets evenly for that perfect, gooey texture.

Final Thoughts

Making this Cheese, Herb & Garlic Quick Bread with a 7 oz (200g) block of cheese (cheddar or tasty), cut into 3mm (0 thick slices is a joy from start to finish. The blend of herbs, garlic, and rich cheese creates an addictive flavor that’s perfect for any occasion. Whether you’re looking to impress guests or want a comforting homemade treat, give this recipe a go—you won’t regret it!

Herb & Garlic Quick Bread

★★★★★

5.2 from 6 reviews

Author: Gabriel
Total Time: 1 hour 5 minutes
Yield: 8–10 servings 1x
Diet: Vegetarian

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Description

This Herb & Garlic Quick Bread is a savory, aromatic loaf bursting with melted cheese, fresh herbs, and garlic. It’s a quick and easy recipe that does not require yeast or resting time, making it perfect for a flavorful, freshly baked bread in just over an hour. With layers of herb mixture and cheese slices baked to perfection, this bread is ideal for serving alongside soups, salads, or as a tasty snack on its own.

Instructions

Preheat the oven and prepare the pan: Set your oven to 350°F (180°C). Grease and line a 21 x 11 x 7 cm (8.3 x 4.5 x 2.75 inch) loaf tin with parchment paper to prevent sticking.
Make the herb and garlic mixture: In a bowl, combine the sliced cheese, chopped rosemary, parsley, oregano, thyme, crushed garlic, olive oil, and 1/2 tsp kosher salt. Mix thoroughly until the mixture has a thick, dollop-able consistency. If it feels too dry, add a little more olive oil.
Mix dry ingredients: In a separate large bowl, whisk together the plain flour, baking soda, and 3/4 tsp kosher salt until well combined to ensure even rising.
Combine wet ingredients: In another bowl, whisk together the plain yogurt, milk, eggs, melted unsalted butter, olive oil, and crushed garlic. This mixture provides moisture and flavor to the bread.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; the batter will be lumpy. Avoid overmixing to keep the bread tender.
Layer the batter and herb mixture: Spoon about one-third of the batter into the prepared loaf tin. Dollop one-third of the herb and cheese mixture over the batter in random spots, allowing some cheese slices to stick out. Repeat layering another one-third of the batter, herb mixture, and cheese slices, then finish with the remaining batter and herb mixture on top.
Bake the bread: Place the loaf tin in the preheated oven and bake uncovered for 30 minutes. Then cover the loaf loosely with aluminum foil and bake for another 20 minutes, or until a skewer inserted into the center comes out clean, indicating the bread is fully cooked.
Cool and serve: Let the bread cool in the tin for 5 minutes to set, then transfer to a wire rack to cool for an additional 10 minutes. Slice and enjoy warm or at room temperature as a savory treat.

Notes

This bread is best enjoyed fresh but can be stored wrapped tightly at room temperature for 2 days or refrigerated for up to 4 days.
If you prefer a stronger herb flavor, increase the fresh rosemary and parsley by 1 tablespoon each.
You can substitute the cheese with other melting cheeses like mozzarella or gruyere for different flavor profiles.
For a dairy-free version, replace yogurt and milk with plant-based alternatives, but be aware the texture will vary.
Do not overmix the batter as it can make the bread dense and tough.
Ensure the cheese slices are not too thick to allow for even melting inside the bread.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Bread
Method: Baking
Cuisine: European