Description

This Cheese, Garlic, and Herb Quick Bread is a delicious no-yeast loaf packed with fresh rosemary, parsley, oregano, and thyme, combined with savory cheese and aromatic garlic. Perfectly moist and flavorful, this quick bread offers a delightful swirl of herbs and gooey cheese in every slice. It’s an easy-to-make, comforting recipe ideal for serving alongside soups, salads, or enjoying as a savory snack.

Ingredients

Scale

Cheese and Herb Swirl

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 grated
3 tbsp extra virgin olive oil
1/2 tsp cooking salt / kosher salt (halve for fine table salt)

Dry Ingredients

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

Wet Ingredients

1/2 cup plain yogurt, Greek or regular (full fat, unsweetened)
3/4 cup milk, full fat preferred, low fat okay
2 large eggs (~50-55g/2oz each)
3 1/2 tbsp (50g) unsalted butter, melted

Herb and Garlic Topping

2 tbsp olive oil
2 small garlic cloves, crushed or grated

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Instructions

Preheat oven: Set your oven to 180°C (350°F), suitable for both fan and conventional ovens.
Prepare loaf tin: Lightly grease a 21 x 11 x 7 cm (8.3 x 4.5 x 2.75 inches) loaf pan with butter or oil spray, then line it with baking parchment to prevent sticking.
Make herb and garlic swirl: In a small bowl, mix together the fresh herbs, crushed garlic cloves, olive oil, salt, and dried herbs until you have a thick, dollop-able mixture.
Mix dry ingredients: In a large bowl, whisk together the plain flour, baking soda, and salt to evenly combine.
Mix wet ingredients: In a separate bowl, whisk together the plain yogurt, milk, eggs, and melted unsalted butter until smooth and well blended.
Combine wet and dry: Create a well in the center of the dry ingredients and pour in the wet mix. Stir gently until just combined; avoid overmixing to keep the bread tender.
Layer 1 – First swirl and cheese: Pour one-third of the batter into the prepared loaf pan. Spoon one-third of the herb mixture over the top and use a knife to swirl it through the batter vertically and turning it over inside. Add one-third of the cheese slices by pressing some into the batter and leaving some poking out.
Layers 2 and 3: Repeat the swirling and cheese layering two more times with the remaining batter, herb mixture, and cheese, layering it up in thirds.
Bake: Place the loaf in the preheated oven and bake for 30 minutes until the top turns golden brown. Then, cover the bread loosely with foil and bake for another 20 minutes, totaling 50 minutes. Check doneness by inserting a skewer into the center; it should come out clean.
Cool and serve: Allow the bread to cool in the loaf pan for 5 minutes, then transfer to a wire rack to cool for at least 10 more minutes. Slice thickly and enjoy, optionally with a smear of butter.

Notes

Use full-fat milk and yogurt for best richness and flavor, though low-fat options work.
If using fine table salt instead of kosher salt, reduce the salt quantities by half.
Ensure not to overmix the batter to keep the bread light and tender.
You can substitute baking soda with 3 1/2 tsp baking powder if preferred.
This bread is best enjoyed fresh but can be refrigerated and lightly toasted before serving.