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.

Ingredients

Scale

Cheese and Herb Mixture

7 oz (200g) cheddar or tasty cheese, sliced 3mm (0.1″) thick
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 kosher salt

Dry Ingredients

2 1/4 cups plain flour (all-purpose)
1 tsp baking soda
3/4 tsp kosher salt

Wet Ingredients

1/2 cup plain yogurt (unsweetened, full-fat preferred)
3/4 cup milk (full-fat or low-fat)
2 large eggs
3 1/2 tbsp unsalted butter, melted
2 tbsp olive oil
2 garlic cloves, crushed (for the batter)

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

Nutrition

Serving Size: 1 slice (approx. 1/10 loaf)
Calories: 271 kcal
Sugar: 2 g
Sodium: 340 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1.2 g
Protein: 9 g
Cholesterol: 55 mg

Keywords: herb bread, garlic bread, quick bread, savory bread, cheese bread, rosemary bread, homemade bread