Description

This Cheese, Garlic and Herb Quick Bread is a flavorful and moist savory loaf featuring a garlic and herb swirl layered with sliced cheddar cheese. Perfect for serving alongside soups, salads, or as a delicious snack, this bread bakes quickly and is packed with fresh herbs and rich cheese ribbons for a unique twist on traditional quick bread.

Ingredients

Scale

Cheese

7 oz / 200g block of cheddar or tasty cheese, cut into 3mm thick slices

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 cooking salt / kosher salt (halve for fine table salt)

Dry Ingredients

2 1/4 cups plain flour (all-purpose flour)
1 tsp baking soda
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
2 large eggs (~50-55g each)
3 1/2 tbsp (50g) unsalted butter, melted
2 tbsp olive oil
2 small garlic cloves, crushed or grated

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Instructions

Preheat and prepare pan: Preheat the oven to 180°C/350°F. Lightly grease a 21 x 11 x 7 cm loaf pan with butter or oil spray, then line it with parchment paper.
Make herb and garlic swirl: In a small bowl, combine the rosemary, parsley, oregano, thyme, crushed garlic, olive oil, and salt to form a thick dollop-able mixture.
Mix dry ingredients: In a separate bowl, whisk together the plain flour, baking soda, and salt.
Mix wet ingredients: In another bowl, whisk together the plain yogurt, milk, eggs, melted butter, olive oil, and crushed garlic until smooth.
Combine batter: Create a well in the dry ingredients and pour the wet ingredients in. Mix gently until just combined, being careful not to overmix.
Layer and swirl: Pour one-third of the batter into the loaf pan. Dollop one-third of the herb mixture evenly over the batter, then use a knife to swirl it throughout. Add one-third of the sliced cheese, pushing some slices fully into the batter and leaving some sticking out. Repeat this layering process two more times until all batter, herb mixture, and cheese are used.
Bake: Bake the bread for 30 minutes until the top turns golden. Remove from the oven, cover loosely with foil, and bake for an additional 20 minutes to ensure the center cooks through.
Check doneness and cool: Insert a skewer into the center to check; it should come out clean. Let the bread cool in the pan for 5 minutes before transferring to a cooling rack. Allow to cool for at least 10 more minutes before slicing.
Serve: Slice thickly and serve warm or at room temperature. Optional butter adds extra richness but is not necessary.

Notes

Cheese: Using slices about 3-4 mm thick with varying widths creates attractive cheese ribbons throughout the bread. Shredded cheese (200g) can be mixed into the batter instead.
Cheese types: Colby, cheddar, or tasty cheese are recommended for good flavor; mozzarella is not advised due to low salt and flavor.
Herbs: Feel free to experiment with different fresh or dried herbs. You can substitute fresh herbs with 1 tbsp dried herbs or make a pesto swirl instead.
Blitzing herbs: Use a stick blender to combine herbs and olive oil for a finer texture, adding extra oil if needed.
Loaf pan size: Using a larger pan will produce a flatter loaf but will not affect the baking result significantly.
Storage: Keeps well for 4 days at room temperature in an airtight container. Refrigerate for longer storage and toast to refresh.

Nutrition

Serving Size: 1 slice (approx. 1/8 of loaf)
Calories: 230 kcal
Sugar: 2 g
Sodium: 350 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 60 mg