Cheese, Garlic and Herb No-Yeast Quick Bread Recipe

Introduction

This Cheese, Garlic and Herb Quick Bread is a flavorful, yeast-free loaf perfect for any occasion. Packed with fresh herbs, garlic, and melty cheese, it’s quick to prepare and delivers a savory treat that pairs wonderfully with soups or salads.

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 if needed)
• 3/4 tsp cooking salt or kosher salt (halve if using table salt)
• 1/2 cup plain yogurt, Greek or regular (full fat, unsweetened)
• 3/4 cup milk, full fat preferred
• 2 large eggs (~50-55g 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 your oven to 180°C (350°F), suitable for both fan and standard ovens.
2. Step 2: 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, then line it with baking paper.
3. Step 3: Prepare the herb and garlic swirl by mixing rosemary, parsley, oregano, thyme, garlic cloves, 3 tbsp olive oil, and 1/2 tsp salt in a small bowl to form a thick, dollop-able mixture.
4. Step 4: In a separate bowl, whisk together the dry ingredients: plain flour, baking soda, and 3/4 tsp salt.
5. Step 5: Whisk the wet ingredients in another bowl — yogurt, milk, eggs, melted butter, and the remaining 2 garlic cloves crushed with 2 tbsp olive oil.
6. Step 6: Make a well in the center of the dry ingredients, pour in the wet ingredients, and mix gently until just combined. Avoid overmixing.
7. Step 7: Pour one-third of the batter into the loaf pan. Dollop one-third of the herb and garlic mixture over the batter, then use a knife to swirl it through by moving the blade up and down and folding the batter.
8. Step 8: Scatter one-third of the sliced cheese over the batter, pushing some pieces fully into the batter and leaving others exposed on the surface.
9. Step 9: Repeat layering with the remaining batter, herb mixture, and cheese two more times, finishing with cheese slices on top.
10. Step 10: Bake for 30 minutes until golden on top. Remove from oven, cover loosely with foil, and bake for another 20 minutes. Check doneness by inserting a skewer; it should come out clean.
11. Step 11: Let the bread cool in the pan for 5 minutes, then turn out onto a rack to cool for at least 10 more minutes before slicing. Serve warm or at room temperature, optionally with butter.

Tips & Variations

• Use a mix of cheeses like cheddar and mozzarella for a varied flavor and texture.
• Fresh herbs can be substituted or added according to preference—try thyme, chives, or basil.
• Serve the bread warm with softened butter to enhance its rich, savory flavors.
• If you prefer a dairy-free version, substitute yogurt and milk with plant-based alternatives.

Storage

Store the bread wrapped tightly in plastic wrap or an airtight container at room temperature for up to 2 days. For longer storage, freeze well-wrapped slices for up to 1 month. To reheat, warm slices in a toaster or oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking powder instead of baking soda?

Yes, you can substitute 1 tsp of baking soda with 3 1/2 tsp of baking powder. This will still give good rise, though the flavor might be slightly different.

Is it necessary to swirl the herb mixture through the batter?

Swirling the herbs and garlic through the batter creates a beautiful marbled effect and ensures every slice is flavorful. You can skip this step, but the bread won’t have the same visual appeal or even distribution of herbs.