No Yeast Cheese, Garlic and Herb Bread
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8
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Calories
271 kcal
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Course
Bread
No Yeast Cheese, Garlic and Herb Bread
Description
No Yeast Cheese, Garlic and Herb Bread begins with a base of plain flour, baking powder, baking soda, and salt. The wet ingredients combine buttermilk, eggs, and crushed garlic, which are mixed into the dry to form a thick batter. Fresh herbs such as dill, rosemary, parsley, and thyme infuse olive oil, which is layered in with slices of cheddar or similar cheese. The batter is poured in two portions into a greased loaf pan, with herbs swirled in and cheese nestled between layers to create pockets of melty cheese and herbal flavor throughout.
Baking for about 30 minutes produces a soft yet sturdy crumb with a golden top crust. The garlic provides a savory undertone while the herbs brighten and lift the flavor. The slices of cheese add texture and a rich tangy note that complements the fresh herbs without drying out since no yeast is used.
This bread is useful as a quick baked item for sandwiches, alongside soups, or as a savory snack. The recipe allows substitutions such as dried herbs or grated cheese mixed directly into the batter, and buttermilk can be replaced with a milk and vinegar mixture. It stores well for a few days in an airtight container and benefits from toasting to refresh.
Ingredients
Cheese and Herbs
- 4 tbsp fresh herbs , finely chopped (I used a mix of dill, rosemary, parsley and thyme) (Note 1)
- 2 tbsp olive oil
- 5 oz / 150g cheese cheddar or tasty), cut into 2mm / 0.1" thick slices (about 10 to 12 slices) (Note 2, block
- butter for greasing
Dry Ingredients
- 2 1/4 cups plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 1/4 cups buttermilk (See Note 3 for substitute)
- 2 egg
- 2 garlic crushed, small cloves
Instructions
- Preheat oven to 180C/350F.
- Grease a bread tin (21 x 11 cm / 8" x 4") or small cake tin with butter.
- Mix the herbs and olive oil in a small bowl.
- Sift the Dry Ingredients into a bowl.
- Combine the Wet Ingredients into a bowl and whisk to combine.
- Make a well in the centre of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.
- Pour 1/3 of the batter into the bread tin. Dollop half 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 half the cheese slices and push them randomly into the batter. Push some all the way in and leave some poking out of the batter.
- Pour the remaining batter over the top. Dollop and swirl the remaining herbs, then randomly wedge in the remaining cheese, pushing most of it below the surface of the batter. Even out the surface.
- Bake for 30 minutes, or until the top is golden. Remove from oven and cover with foil, then bake for a further 15 to 20 minutes (total baking time of 45 to 50 minutes). Check to make sure the centre is cooked by inserting a skewer - it should come out clean.
- Turn the bread out onto a cooking rack. Allow to cool for at least 10 minutes before cutting.
Notes
- Fresh herbs can be replaced with 2 tablespoons of dried herbs if needed.
- Using block cheese cut into thicker slices prevents it from melting completely and disappearing during baking, preserving tasty cheese ribbons.
- Pre-sliced cheese tends to be thinner and may blend too much into the bread.
- Grated cheese can be mixed into the batter instead of layering if preferred.
- Suitable melting cheeses include cheddar, Colby, Monterey Jack, and gruyere; mozzarella is not recommended due to milder flavor and salt content.
- If buttermilk is unavailable, substitute with 1 cup plus 3 tablespoons milk mixed with 1 tablespoon vinegar, rested 10 minutes until curdled.
- Store leftover bread in an airtight container up to 3 days, or refrigerate and toast slices to refresh for 4+ days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 104g | |
| Calories | 271cal | 14% |
| Carbohydrates | 29.5g | 10% |
| Protein | 10.5g | 21% |
| Fat | 12.3g | 19% |
| Saturated Fat | 5.1g | 26% |
| Cholesterol | 62mg | 21% |
| Sodium | 512mg | 21% |
| Potassium | 230mg | 5% |
| Fiber | 1.2g | 5% |
| Sugar | 1.7g | 3% |
| Vitamin A | 300IU | 6% |
| Calcium | 240mg | 24% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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