Cheese, Garlic, and Herb Quick Bread
This delightful quick bread combines cheese, garlic, and herbs, making it a perfect accompaniment to soups or a savory snack.
Ingredients
Herb and Garlic mixture
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh parsley leaves, finely chopped
- 1 tsp dried oregano
- ½ tsp dried thyme
- 5 cloves garlic (2 crushed for the bread, 2 small crushed for the herb mixture) Use garlic press or finely grate.
Bread Ingredients
- 200 g block of cheese Use high-quality cheese like cheddar or mozzarella.
- 3 tbsp extra virgin olive oil
- ½ tsp cooking salt / kosher salt Halve for fine table salt.
- 2 ¼ cups plain flour (all-purpose flour)
- 1 tsp baking soda Substitute with 3 1/2 tsp baking powder if needed.
- ¾ tsp cooking salt / kosher salt Halve for table salt.
- ½ cup plain yogurt (Greek or regular, full fat, unsweetened)
- ¾ cup milk (full fat best, low fat okay)
- 2 large eggs (~50-55g/2oz each)
- 3 ½ tbsp unsalted butter, melted
- 2 tbsp olive oil
Instructions
Preparation
- Preheat your oven to 180°C/350°F (both fan and standard ovens).
- Grease a 21 x 11 x 7 cm loaf pan lightly with butter or oil spray, then line it with baking paper.
- In a small bowl, mix the chopped herbs and crushed garlic to make the herb and garlic mixture.
Mixing Dry and Wet Ingredients
- In a separate bowl, whisk together all the dry ingredients: plain flour, baking soda, and salt.
- In another bowl, whisk together the wet ingredients: yogurt, milk, eggs, melted butter, and olive oil.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and mix until just combined.
Layering
- Pour 1/3 of the batter into the loaf tin. Dollop 1/3 of the herb mixture on top and use a knife to swirl it into the batter.
- Add 1/3 of the cheese slices, pushing them randomly into the batter.
- Repeat the layering process two more times with the remaining batter, herb mixture, and cheese.
Baking
- Bake for 30 minutes, then cover with foil and bake for another 20 minutes.
- Check the center with a skewer; it should come out clean.
- Let the bread cool in the tin for 5 minutes before turning it out onto a cooling rack. Allow it to cool for at least 10 minutes before cutting.
Notes
Store any leftover bread in an airtight container at room temperature for up to 2-3 days. For longer storage, wrap cooled bread in plastic wrap and then aluminum foil, lasting up to 2-3 months in the freezer. Experiment with different herbs and add-ins like sun-dried tomatoes or cooked bacon for flavor.