Description

This Cheese, Garlic and Herb Quick Bread is a flavorful and moist loaf loaded with cheddar cheese ribbons and a fragrant swirl of fresh herbs and garlic. Perfect for a savory snack or as a side to your meal, this easy-to-make quick bread uses simple ingredients and a straightforward baking method to deliver delicious results every time.

Ingredients

Scale

Cheese

7 oz / 200 g block of cheddar or tasty cheese, sliced 3 mm thick into ribbons of varying 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 (halve if using table salt)

Dry Ingredients

2 1/4 cups plain (all-purpose) flour
1 tsp baking soda (can substitute 3 1/2 tsp baking powder)
3/4 tsp kosher salt (halve if using table salt)

Wet Ingredients

1/2 cup plain yogurt, Greek or regular, full fat and unsweetened
3/4 cup full fat milk (low fat acceptable)
2 large eggs (~50-55g each)
3 1/2 tbsp (50 g) unsalted butter, melted
2 tbsp olive oil
2 small garlic cloves, crushed or grated

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Instructions

Preheat oven: Preheat your oven to 180°C (350°F). Prepare an 8.3 x 4.5 x 2.75 inch (21 x 11 x 7 cm) loaf pan by lightly greasing it with butter or oil spray and lining it with baking parchment.
Prepare herb and garlic swirl: In a small bowl, combine the finely chopped rosemary, parsley, dried oregano, dried thyme, crushed garlic, extra virgin olive oil, and kosher salt to create a thick, dollop-able mixture.
Mix dry ingredients: Whisk together the plain flour, baking soda, and kosher salt in a medium bowl until evenly combined.
Mix wet ingredients: In a separate bowl, whisk together the plain yogurt, milk, eggs, melted butter, olive oil, and crushed garlic until smooth and homogeneous.
Combine wet and dry: Make a well in the center of the dry ingredients and pour the wet ingredients in. Gently mix until just combined; avoid overmixing to keep the bread tender.
Layer batter with herbs and cheese - Layer 1: Pour one third of the batter into the prepared loaf pan. Dollop one third of the herb mixture evenly over the batter, then use a knife to swirl the herbs into the batter vertically and by turning it over. Scatter one third of the cheese slices randomly into the batter, pushing some fully in and leaving some poking out for visual appeal.
Layer batter with herbs and cheese - Layers 2 and 3: Repeat the swirling and cheese layering process two more times with the remaining batter, herbs, and cheese to form three distinct layers.
Bake: Bake the bread in the preheated oven for 30 minutes until the top turns golden brown. Remove the bread and cover it loosely with foil, then bake an additional 20 minutes to ensure the center is fully cooked. Test doneness by inserting a skewer; it should come out clean.
Cool the bread: Allow the bread to cool in the loaf pan for 5 minutes, then turn it out onto a wire rack. Let it cool for at least another 10 minutes before slicing thickly. Serve warm if desired, optionally with butter.

Notes

Cheese: Pre-sliced cheese can be used but thinner slices blend less visibly in the bread. For random ribbons of cheese, slice 3-4 mm thick with varied widths. Alternatively, use 2 cups (200 g) shredded cheese mixed into the batter just before baking. Cheddar, tasty, and colby cheeses work best; mozzarella is not recommended due to low salt and flavor.
Herbs: Feel free to experiment with different fresh or dried herb combinations. You can substitute 1 tablespoon dried herbs for fresh. For a quicker method, blitz fresh herbs with a stick blender with olive oil (adding extra oil if needed) for a finer but tasty swirl.
Loaf pan size: Using a larger loaf pan will produce a flatter bread but will still work fine.
Storage: The bread keeps well for 4 days stored in an airtight container at room temperature. Afterward, refrigerate and toast slices to refresh.

Nutrition

Serving Size: 1 slice
Calories: 210 kcal
Sugar: 1 g
Sodium: 320 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 55 mg