Cheese, Herb & Garlic Quick Bread (No Yeast)
Ingredients
Herb and garlic swirl
- 2 tbsp rosemary finely chopped
- 2 tbsp parsley leaves finely chopped
- 1 tsp oregano dried
- 1/2 tsp thyme dried
- 2 cloves garlic crushed with garlic press or finely grated
- 3 tbsp olive oil
- 1/2 tsp salt cooking salt / kosher salt (halve for fine table salt)
Dry Ingredients
- 2 1/4 cups plain flour (all-purpose flour)
- 1 tsp baking soda (bi-carbonate soda)
- 3/4 tsp salt 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 best, low fat ok
- 2 large eggs ~50-55g/2oz each
- 3 1/2 tbsp unsalted butter melted
- 2 tbsp olive oil
- 2 small cloves garlic crushed with garlic crusher or grated
Cheese
- 7 oz / 200g block cheese
Instructions
- 1
Preheat oven to 180°C/350°F (both fan and standard ovens).
- 2
Loaf tin – Grease a 21 x 11 x 7 cm loaf pan (8.3 x 4.5 x 2.75") lightly with butter or oil spray then line with baking paper (parchment paper).
- 3
Herb and garlic swirl – Mix the ingredients in a small bowl, it should be a thick dollop-able mixture.
- 4
Dry ingredients – Whisk the Dry Ingredients in a bowl.
- 5
Wet ingredients – Whisk the wet ingredients in a separate bowl.
- 6
Combine – Make a well in the centre of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.
- 7
Swirls and cheese Layer 1 – Pour 1/3 of the batter into the bread tin. Dollop 1/3 of the herbs across the top then use a knife to "swirl" it into the batter up and down, and also turning the batter over (refer photo below). Use 1/3 of the cheese slices and push them randomly into the batter. Push some all the way in and leave some poking out of the batter.
- 8
Layers 2 and 3 – Repeat twice more. Don't worry about herb mixture exposed and cheese slices sticking out the surface, looks amazing when baked!
- 9
Bake for 30 minutes uncovered at 180°C/350°F (both fan and standard ovens).
- 10
Bake covered for 20 minutes – Remove from oven and loosely cover with foil. Then bake for a further 20 minutes or until a skewer inserted into the middle comes out clean.
- 11
Cool – Cool in the loaf tin for 5 minutes then at least 10 minutes on a rack before cutting thick slices. Butter is optional but always welcome!
