Uploaded June 2025 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/cheese-herb-garlic-quick-bread
A bread made without yeast with swirls of herb and pockets of cheese throughout. Slices well and especially great toasted! Stays fresh 4 days in the pantry, still great on day 5 and beyond toasted.
Enjoy for afternoon tea or dunk into soups and stews! - Nagi x
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Cheese, herb & garlic quick bread
200g / 7 oz block colby, cheddar or tasty cheese, sliced 2mm / 0.1" thick (about 10–12 slices), varying widths (no rules!)
Herb & Garlic Swirl:
2 tbsp EACH finely chopped fresh rosemary and parsley
1 tsp dried oregano
1/2 tsp dried thyme
3 tbsp extra virgin olive oil
1/2 tsp cooking/kosher salt (halve if using table salt)
Dry:
2 1/4 cups plain (all-purpose) flour
1 tsp baking soda (or 3 1/2 tsp baking powder sub)
3/4 tsp cooking/kosher salt (halve for table salt)
Wet:
1/2 cup plain yogurt (unsweetened)
3/4 cup milk
2 large eggs
50g / 3 1/2 tbsp unsalted butter, melted
2 tbsp olive oil
2 small garlic cloves, crushed or grated
1. Mix herb and garlic swirl ingredients. Whisk dry in a bowl, wet in a separate bowl. Pour wet into dry, mix just until you can no longer see flour (bit lumpy is fine).
2. Pour 1/3 into 21 x 11 x 7 cm lined loaf pan (8.3 x 4.5 x 2.75"), dollop/randomly swirl 1/3 herb & garlic mixture, push in 1/3 of the cheese. Repeat twice more (cheese sticking out on surface = good stuff!).
3. Bake 30 min at 180°C/350°F (both fan and standard ovens), then cover loosely with foil and bake further 20 min or until skewer inserted into centre comes out clean. Leave in tin 5 min then cool on rack 10 min, then slice!
Recipe ⬇️ or print: recipetineats.com/cheese-herb-garlic-quick-bread
A bread made without yeast with swirls of herb and pockets of cheese throughout. Slices well and especially great toasted! Stays fresh 4 days in the pantry, still great on day 5 and beyond toasted.
Enjoy for afternoon tea or dunk into soups and stews! - Nagi x
–––––––––––
Cheese, herb & garlic quick bread
200g / 7 oz block colby, cheddar or tasty cheese, sliced 2mm / 0.1" thick (about 10–12 slices), varying widths (no rules!)
Herb & Garlic Swirl:
2 tbsp EACH finely chopped fresh rosemary and parsley
1 tsp dried oregano
1/2 tsp dried thyme
3 tbsp extra virgin olive oil
1/2 tsp cooking/kosher salt (halve if using table salt)
Dry:
2 1/4 cups plain (all-purpose) flour
1 tsp baking soda (or 3 1/2 tsp baking powder sub)
3/4 tsp cooking/kosher salt (halve for table salt)
Wet:
1/2 cup plain yogurt (unsweetened)
3/4 cup milk
2 large eggs
50g / 3 1/2 tbsp unsalted butter, melted
2 tbsp olive oil
2 small garlic cloves, crushed or grated
1. Mix herb and garlic swirl ingredients. Whisk dry in a bowl, wet in a separate bowl. Pour wet into dry, mix just until you can no longer see flour (bit lumpy is fine).
2. Pour 1/3 into 21 x 11 x 7 cm lined loaf pan (8.3 x 4.5 x 2.75"), dollop/randomly swirl 1/3 herb & garlic mixture, push in 1/3 of the cheese. Repeat twice more (cheese sticking out on surface = good stuff!).
3. Bake 30 min at 180°C/350°F (both fan and standard ovens), then cover loosely with foil and bake further 20 min or until skewer inserted into centre comes out clean. Leave in tin 5 min then cool on rack 10 min, then slice!
