Cheese Garlic Herb Quick Bread Without Yeast
A tender savory loaf with layers of rosemary, parsley, garlic, and melted cheddar, made without yeast.
Equipment
- 9 x 5 inch loaf pan
- Parchment paper
- Wire rack
- Large mixing bowls
Ingredients
Main Ingredients
- 2 tbsp fresh rosemary finely chopped, for the herb mixture
- 2 tbsp fresh parsley finely chopped, for the herb mixture
- 1 tsp dried oregano for the herb mixture
- ½ tsp dried thyme for the herb mixture
- 2 cloves garlic crushed, for the herb mixture
- 3 tbsp extra virgin olive oil for the herb mixture
- 7 oz sharp cheddar cheese cut into thin slices
- 2 ¼ cup all purpose flour for the batter
- 1 tsp baking soda for the batter
- ½ tsp kosher salt for the batter
- ½ cup plain yogurt full fat
- ¾ cup whole milk
- 2 large eggs
- 3 ½ tbsp unsalted butter melted
- 2 tbsp olive oil for the batter
- 1 tsp unsalted butter for greasing the pan
Instructions
Cooking
- Prep the pan. Heat the oven to 350 degrees F, then grease and line a 9 x 5 inch loaf pan.
- Mix the flavor base. Combine the herbs, garlic, and 3 tablespoons olive oil in a small bowl.
- Make the batter. Whisk the dry ingredients in one bowl and the yogurt, milk, eggs, butter, and olive oil in another, then stir them together until just combined.
- Layer. Alternate thirds of batter, herb mixture, and cheese slices in the pan, swirling each herb layer with a knife.
- Bake. Bake for 30 minutes, cover with foil, and bake 20 minutes more until a skewer comes out clean.
- Cool. Cool in the pan for 5 minutes and on a rack for 10 minutes before slicing.
Notes
Substitutions: Use 3 1/2 teaspoons baking powder in place of the baking soda, and mozzarella in place of cheddar.
Tips: Do not overmix, and do not taste the raw batter.
Storage: Keep at room temperature for 2 to 3 days or freeze for up to 3 months.