Cheese, Herb & Garlic Quick Bread

Why You’ll Love Cheese, Herb & Garlic Quick Bread Recipe

• No yeast, no kneading and no rising time — it’s much quicker than traditional breads.

• Loads of flavour from fresh herbs, garlic and melting cheese tucked inside every slice.

• Versatile and satisfying — serve for afternoon tea, alongside soups or stews, or even pack for a picnic.

• The crumb stays moist for days thanks to the yogurt plus milk combination, yet you still get that loaf‑shape feel.

• Because the cheese is inserted in strips or wedges, you get delicious pockets and golden melted ribbons throughout.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Flavourings – cheese, herb and garlic:

• Cheese: about 200 g block cheddar or “tasty” style cheese, cut into ~3 mm slices (vary widths for random ribbons)

• Fresh rosemary, finely chopped (about 2 tbsp)

• Fresh parsley leaves, finely chopped (about 2 tbsp)

• Dried oregano (about 1 tsp)

• Dried thyme (about ½ tsp)

• Garlic cloves (2), crushed or finely grated

• Extra‑virgin olive oil (about 3 tbsp)

• Cooking salt / kosher salt (½ tsp)

Dry Ingredients:

• Plain/all‑purpose flour (about 2¼ cups)

• Baking soda (1 tsp) (substitute 3½ tsp baking powder if needed)

• Cooking salt / kosher salt (¾ tsp)

Wet Ingredients:

• Plain yogurt, Greek or regular unsweetened, full fat preferred (½ cup)

• Milk (¾ cup), full‑fat best

• Large eggs (2)

• Unsalted butter (50 g, melted)

• Olive oil (2 tbsp)

• Garlic (2 small cloves), crushed or grated

Directions

1. Preheat oven to 180 °C (350 °F) whether fan-forced or standard.

2. Grease a 21 × 11 × 7 cm loaf pan (approx 8.3 × 4.5 × 2.75″) lightly with butter or oil, then line with parchment.

3. Prepare the herb‑garlic swirl mixture: in a small bowl, combine chopped fresh herbs, dried herbs, garlic, olive oil and salt until dollop-able.

4. In another bowl, whisk together the dry ingredients: flour, baking soda, and salt.

5. In a separate bowl, whisk together the wet ingredients: yogurt, milk, eggs, melted butter, olive oil, and garlic.

6. Make a well in the dry ingredients, pour in the wet mixture, and stir until just combined — avoid over-mixing. Some lumps are fine.

7. Pour one-third of the batter into the loaf tin. Dollop one-third of the herb-garlic mixture over it and swirl with a knife. Press in one-third of the cheese slices randomly. Repeat twice more to layer batter, herbs, and cheese three times total.

8. Bake uncovered for 30 minutes until golden on top. Cover loosely with foil and bake another 20 minutes. A skewer inserted in the center should come out clean.

9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 10 minutes before slicing.

10. Slice thickly and enjoy warm or at room temperature. Butter is optional but welcome.

Servings and timing

• Serves: 8–10 people

• Prep time: ~15 minutes

• Bake time: ~50 minutes (30 minutes uncovered + 20 minutes covered)

• Cooling time: 15 minutes (5 in pan + 10 on rack)

• Total time: ~1 hour 20 minutes

Variations

• Swap herbs like rosemary and parsley for chives, dill, oregano or thyme.

• Use store-bought pesto (about ⅓–½ cup) instead of the herb-garlic swirl.

• Try other melting cheeses such as colby or gouda — avoid mozzarella or salty hard cheeses.

• Add-ins like chopped sun-dried tomatoes, olives, or roasted peppers give extra flavour.

• Bake as muffins by dividing batter into a muffin tin (shorten bake time accordingly).

• Experiment with flour blends such as half whole wheat or multigrain for texture variety.

Storage/Reheating

• Store at room temperature in an airtight container for up to 4 days.

• From day 5 onward, toast slices to refresh.

• Refrigerate if needed for longer storage and toast before serving.

• To reheat: toast slices or warm in a 175 °C (350 °F) oven for a few minutes.

• For freezing: wrap slices tightly in plastic and foil. Reheat from frozen in oven or toaster.

FAQs

What kind of cheese should I use for this bread?

Use a good melting cheese like cheddar, colby, or “tasty” style cheese. Avoid mozzarella or very hard cheeses like parmesan or pecorino.

Can I make this bread gluten‑free?

It hasn’t been tested gluten-free, but you can try a gluten-free flour blend. Results may vary.

How long will this bread last?

It lasts about 4 days in an airtight container at room temperature. After that, toast slices to freshen them.

Why is the oven temperature the same for fan-forced and standard ovens?

The loaf bakes best at 180 °C for both oven types due to its height and the covered second baking phase.

Can I use dried herbs instead of fresh?

Yes, use about 1 tablespoon total of dried herbs. Combining fresh and dried gives more depth.

Can I use pre‑shredded cheese instead of slicing from a block?

Yes, about 2 cups of tightly packed shredded cheese (~200 g) works well. Mix it into the batter instead of layering.

What if I don’t have yogurt?

Yogurt gives the crumb extra moisture and longevity. If omitted, the texture may be less plush.

Does the loaf texture resemble traditional yeast bread?

No, it’s more like a muffin baked in loaf form. It’s soft and tender, not chewy like yeast bread.

Can I add extra flavour mix-ins like olives or tomatoes?

Yes. Be sure to drain any add-ins well to avoid excess moisture in the batter.

Can I bake this in a different size pan or as individual servings?

Yes. You can use a different loaf pan or bake as muffins. Adjust baking time as needed.

Conclusion

This Cheese, Herb & Garlic Quick Bread is a flavour-packed, no-fuss loaf that comes together without yeast or rising time. With gooey cheese ribbons, a savoury herb-garlic swirl, and a tender, moist crumb, it’s a standout recipe for any occasion. Whether served warm with butter, paired with soup, or packed for a picnic, it delivers irresistible comfort in every bite.