Cheese, Herb & Garlic Quick Bread (No Yeast)
Delight in this no-yeast quick bread, infused with cheese, fresh herbs, and garlic. Perfectly moist and savory—a slice of comfort in every bite!
Ingredients
Cheese
- 200 grams 7 ounces of cheese (such as cheddar or tasty), sliced into approximately 3 millimeters (0.1 inch) thick pieces of varying widths for a rustic appearance. (See Note 1)
Herb and Garlic Swirl
- 2 tablespoons of fresh rosemary finely chopped
- 2 tablespoons of fresh parsley leaves finely chopped
- 1 teaspoon of dried oregano
- ½ teaspoon of dried thyme
- 2 garlic cloves crushed using a garlic press or finely grated
- 3 tablespoons of extra virgin olive oil
- ½ teaspoon of cooking salt or kosher salt use half the amount if using fine table salt
Dry Ingredients
- 2¼ cups of plain flour all-purpose flour
- 1 teaspoon of baking soda or substitute with 3½ teaspoons of baking powder
- ¾ teaspoon of cooking salt or kosher salt halve the amount if using table salt
Wet Ingredients
- ½ cup of plain yogurt Greek or regular, full-fat and unsweetened
- ¾ cup of full-fat milk low-fat may be substituted
- 2 large eggs approximately 50–55 grams or 2 ounces each
- 50 grams 3½ tablespoons of unsalted butter, melted
- 2 tablespoons of olive oil
- 2 small garlic cloves crushed or grated
Instructions
- Preheat the oven to 180°C (350°F), suitable for both fan-forced and conventional ovens. 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 paper (parchment paper). (Refer to Note 3.)
- In a small bowl, combine the finely chopped rosemary, parsley, dried oregano, dried thyme, crushed garlic, extra virgin olive oil, and cooking salt. Mix until a thick, dollop-able consistency is achieved.
- In a medium bowl, whisk together the plain flour, baking soda (or baking powder), and salt until thoroughly combined.
- In a separate bowl, whisk the plain yogurt, milk, eggs, melted butter, olive oil, and additional crushed garlic until the mixture is smooth and well integrated.
- Create a well in the center of the dry ingredients and pour in the wet ingredients. Gently mix until the batter is just combined; do not overmix to maintain a light texture.
- Pour one-third of the batter into the prepared loaf pan. Dollop one-third of the herb mixture evenly across the top and use a knife to create a gentle swirl pattern, incorporating the herbs throughout the batter. Insert one-third of the cheese slices randomly into the batter, ensuring some are fully submerged while others remain partially exposed for a rustic finish. Repeat this layering process two more times.
- Bake the loaf in the preheated oven for 30 minutes, or until the top is golden brown. Remove the loaf from the oven, cover it with aluminum foil, and bake for an additional 20 minutes (total baking time of 50 minutes). To ensure the loaf is fully cooked, insert a skewer into the center—it should emerge clean.
- Allow the loaf to cool in the pan for five minutes, then transfer it to a wire rack to cool for at least 10 additional minutes before slicing into thick pieces. Butter may be added to taste, if desired.
Notes
- Cheese:
While pre-sliced cheese may be used, it tends to be thinner and therefore less visible in the finished loaf. For a more rustic presentation with visible cheese ribbons, I recommend slicing the cheese yourself into pieces approximately 3–4 mm (0.1 inch) thick, with a mixture of widths—some around 2.5 cm (1 inch) and others half that width—to create a visually appealing marbled effect. - Shredded Cheese Alternative: If preferred, you may substitute with 200 grams (2 cups tightly packed) of shredded cheese, incorporating it directly into the batter after combining the wet and dry ingredients, just prior to transferring the mixture into the loaf tin.
- Recommended Cheese Types: Colby, cheddar, and tasty cheese (a popular variety in Australia) are particularly well-suited for this recipe. While other cheeses may be used, mozzarella is not recommended due to its lower salt content and milder flavor profile.
- Herbs:
Feel free to experiment with different herb combinations to suit your taste preferences. Fresh herbs can be substituted with 1 tablespoon of dried herbs, if desired. Alternatively, pesto may be used in place of the herb mixture, at a quantity of approximately 1/3 to 1/2 cup. - Blitzing Option: To expedite preparation, consider using a stick blender to blitz the herbs. This method produces a finer consistency that may be slightly less vibrant in color once baked but is equally effective and more efficient. Simply place the herbs (1/2 cup lightly packed parsley and 1/4 cup rosemary leaves) in a jug just large enough to fit the stick blender head and blitz until finely chopped. It is advisable to crush the garlic beforehand, as it requires more effort to blend than the herbs. An additional tablespoon of oil may be added to achieve a smoother mixture.
- Loaf Pan Size:
Should a larger loaf pan be used, the loaf may bake flatter than indicated, but this will not affect the final taste or quality. - Storage:
The bread remains fresh for up to four days when stored in an airtight container at room temperature. For longer storage, it may be refrigerated and reheated by toasting to restore its freshness. - Additional Information:
This recipe was originally published in September 2015 and was updated on 6 June 2025 with enhancements to the method, including the addition of a recipe video, new photographs, and the introduction of the “Life of Dozer” section for added enjoyment.