Description

This quick and savory Cheese, Garlic and Herb Bread is a perfect homemade loaf packed with layers of flavorful herbs, garlic, and rich cheddar cheese. Ideal for a satisfying snack or accompaniment to meals, this recipe uses simple pantry staples and fresh herbs to deliver a moist, tender bread with beautiful cheese ribbons and an aromatic herb swirl.

Ingredients

Scale

Cheese

7 oz / 200 g block cheddar or tasty cheese, sliced 3 mm / 0.1 inch thick with varied widths

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 or kosher salt (halve if using fine table salt)

Dry Ingredients

2 1/4 cups plain flour (all-purpose flour)
1 tsp baking soda (bi-carbonate soda), can substitute with 3 1/2 tsp baking powder
3/4 tsp cooking salt or kosher salt (halve if using table salt)

Wet Ingredients

1/2 cup plain yogurt, Greek or regular full fat, unsweetened
3/4 cup full fat milk, low fat acceptable
2 large eggs (approximately 50-55 g each)
3 1/2 tbsp (50 g) unsalted butter, melted
2 tbsp olive oil
2 small garlic cloves, crushed or grated

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Instructions

Preheat Oven: Preheat your oven to 180°C (350°F), suitable for both fan and standard ovens to ensure even baking.
Prepare Loaf Tin: Lightly grease a 21 x 11 x 7 cm (8.3 x 4.5 x 2.75 inch) loaf pan with butter or oil spray and line it with parchment (baking) paper for easy removal.
Make Herb and Garlic Swirl: In a small bowl, combine the finely chopped rosemary, parsley, dried oregano, dried thyme, crushed garlic, olive oil, and salt. Mix well until it forms a thick dollop-able paste.
Mix Dry Ingredients: In a large bowl, whisk together the plain flour, baking soda, and cooking salt thoroughly to ensure even distribution of leavening agent.
Mix Wet Ingredients: In a separate bowl, thoroughly whisk together the plain yogurt, full fat milk, eggs, melted unsalted butter, olive oil, and crushed garlic until smooth and combined.
Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently mix until just combined; do not overmix to maintain bread tenderness.
Layer and Swirl - First Layer: Pour one-third of the batter into the prepared loaf pan. Dollop one-third of the herb garlic mixture over the batter and use a knife to swirl it through the batter with up and down and folding motions. Then scatter one-third of the cheese slices randomly over the top, pushing some deep into the batter and leaving some partially exposed.
Repeat Layers 2 and 3: Repeat this layering and swirling process two more times with the remaining batter, herb mixture, and cheese, allowing some cheese and herbs to remain visible on the surface for a rustic appearance.
Bake the Bread: Bake the loaf for 30 minutes or until the top is golden brown. Remove from the oven and cover loosely with foil to prevent over-browning, then bake for an additional 20 minutes (total 50 minutes).
Check Doneness: Insert a skewer or toothpick into the center of the loaf; it should come out clean if fully baked. If not, bake for a few more minutes until done.
Cool the Bread: Let the bread cool in the loaf tin for 5 minutes, then turn out onto a wire rack. Allow it to cool at least 10 more minutes before slicing thickly. Optional: Serve with butter for extra richness.

Notes

Cheese Selection: Use cheddar, tasty, or colby for best flavor. Mozzarella is not recommended due to mildness and lack of saltiness. Pre-slicing cheese at about 3-4 mm thickness with varied widths creates appealing cheese ribbons not achievable with shredded cheese, though 2 cups shredded (200 g) can be substituted mixed into batter.
Herb Variations: Feel free to experiment with different fresh or 1 tbsp dried herbs. You can also blend herbs with a stick blender for finer texture, adding extra oil if needed to loosen the mixture. Garlic should be finely crushed for the best aroma and flavor.
Loaf Pan Size: Using a larger pan results in a flatter bread but still works well.
Storage: Keeps for 4 days in an airtight container at room temperature. Beyond that, refrigerate and toast slices to refresh.
Do not overmix batter to keep bread texture tender and light.
Using full-fat yogurt and milk enriches the bread flavor and moisture.

Nutrition

Serving Size: 1 slice
Calories: 220 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: 7 g
Cholesterol: 60 mg