Description
This Cheese, Garlic and Herb Quick Bread is a flavorful and easy-to-make loaf filled with layers of sharp cheddar cheese and a fragrant herb and garlic swirl. Perfect for a savory snack, appetizer, or side dish, it combines wholesome ingredients like plain yogurt, fresh herbs, and a mix of cheeses to create a moist, tender bread with a golden crust. The recipe uses simple techniques and everyday pantry staples, baked in just 50 minutes for a delightful homemade bread experience.
Ingredients
Scale
Cheese
- 7 oz / 200 g block of cheese (cheddar or tasty), cut into 3 mm / 0.1" thick slices, various 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 kosher salt or cooking salt (halve if using fine table salt)
Dry Ingredients
- 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 kosher salt or cooking salt (halve if using fine table salt)
Wet Ingredients
- 1/2 cup plain yogurt, Greek or regular full fat, unsweetened
- 3/4 cup full fat milk (low fat acceptable)
- 2 large eggs (~50-55 g / 2 oz each)
- 3 1/2 tbsp (50 g) unsalted butter, melted
- 2 tbsp olive oil
- 2 small garlic cloves, crushed or grated
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F, suitable for both fan and standard ovens.
- Prepare Loaf Pan: Lightly grease a 21 x 11 x 7 cm (8.3 x 4.5 x 2.75 inch) loaf tin with butter or oil spray, then line it with baking paper for easy removal.
- Make Herb and Garlic Swirl: In a small bowl, combine the chopped rosemary, parsley, dried oregano, dried thyme, crushed garlic, olive oil, and salt to form a thick, dollop-able mixture.
- Mix Dry Ingredients: Whisk together the plain flour, baking soda, and salt in a medium bowl until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the plain yogurt, milk, eggs, melted butter, olive oil, and crushed garlic until smooth and well blended.
- Combine Wet and Dry: Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined without overmixing.
- First Layer: Pour one third of the batter into the prepared loaf pan. Dollop one third of the herb and garlic mixture across the batter’s surface and use a knife to swirl it through by moving up and down and folding. Distribute one third of the cheese slices randomly, pushing some fully in and leaving others poking out.
- Second and Third Layers: Repeat layering the remaining batter, herb swirl, and cheese slices twice more, maintaining the random cheese placement and visible herb streaks for a beautiful baked appearance.
- Bake: Place the loaf pan in the oven and bake for 30 minutes until the top is golden. Cover the loaf loosely with foil and bake for an additional 20 minutes. Test doneness by inserting a skewer in the center; it should come out clean.
- Cool: Allow the bread to cool in the pan for 5 minutes before transferring it onto a wire rack. Let it cool at least another 10 minutes before slicing thickly. Serve plain or with butter if desired.
Notes
- The cheese slices are best cut 3-4 mm thick with varied widths for visual appeal; shredded cheese can be substituted (2 cups / 200 g) by folding it into the batter after mixing wet and dry ingredients.
- Colby, cheddar, or similar tasty cheeses work well, but avoid mozzarella due to low salt and flavor.
- Fresh herbs can be substituted with 1 tbsp dried herbs; alternatively, use 1/3 to 1/2 cup of pesto for a different flavor twist.
- Blitzing the herbs with a stick blender results in a finer texture but less vibrant green coloring—add extra oil if needed.
- Using a larger loaf pan will produce a flatter bread but still yield great results.
- The bread keeps well for 4 days at room temperature in an airtight container. Beyond that, refrigerate and toast to refresh.
- Ensure not to overmix the batter to maintain a tender crumb and avoid dense bread.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 55 mg
