A no yeast bread that is super quick to prepare! I like to swirl the herb through it and I wedge chunks of cheese in the batter so you get lovely pockets of cheese and the lovely textured crust on top. But you could just mix it through – even faster to prepare!!
I don’t often bake with yeast because it requires patience for the dough to rise. Oh, and the kneading. I’ve actually got reasonable upper body strength. My challenge is my height. Sigh. OK, there you have it. I haven’t admitted this on my blog before but not only do I have abnormally small Baby-Hands, I am also vertically challenged. For those of you also in the same boat, you will understand when I say that kneading is much harder for short people because the work surface is higher and you don’t get the benefit of being able to push down with your body weight.
I can’t believe I just wrote that. How embarrassing. Well, now that I’ve started, why stop – here’s something even more embarrassing. Once when I was making a big batch of pizza dough, I wore stilettos in the kitchen just to make the kneading easier. It added 10 cm / 4 inches to my height so it made SUCH a difference! Oh, I’ve also kneaded on the dining table instead of the kitchen bench (lower = easier).
The ingredients of this no yeast bread are similar to a muffin but I altered the recipe to make it less crumbly, making it suitable to slice and even to toast. It is light, fluffy and super moist.
I like to add the herbs and slices of cheese in after pouring the batter into the bread tin so that you get “swirls” of herb and pockets of cheese in the bread, rather than almost invisible bits of herb and grated cheese all throughout which you can’t really see. But this step is optional. The easier and faster way to make this is to mix grated cheese and herb into the batter, then just pour it all into the tin.
This bread lasts quite well – really fresh for 3 days in a very airtight container, up to 4 is ok. Beyond 4 I would toast it and store it in the fridge.
Happy Easy Baking for Short People! – Nagi x
PS Doesn’t the nubbly top with bits of golden cheese that burst through look fabulous? It’s my favourite part of the bread. I was tempted to just slice the top off for myself!
- 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 block cheese (cheddar or tasty), cut into 2mm / 0.1" thick slices (about 10 to 12 slices) (Note 2)
- Butter for greasing
- 2 1/4 cups plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/4 cups buttermilk (See Note 3 for substitute)
- 2 eggs
- 2 small garlic cloves , crushed
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Preheat oven to 180C/350F.
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Grease a bread tin (21 x 11 cm / 8" x 4") or small cake tin with butter.
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Mix the herbs and olive oil in a small bowl.
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Sift the Dry Ingredients into a bowl.
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Combine the Wet Ingredients into a bowl and whisk to combine.
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Make a well in the centre of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.
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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).
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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.
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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.
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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.
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Turn the bread out onto a cooking rack. Allow to cool for at least 10 minutes before cutting.
1. You can substitute the fresh herbs with 2 tbsp dried herbs.
2. You can substitute with pre sliced cheese but I found it did not work as well because they are slightly thinner so they sort of disappear when baked. Cutting it yourself means you can cut them slightly thicker so you will end up with some ribbons of melted cheese in the bread.
You can also substitute with grated cheese. If you do this, mix it straight into the batter just before pouring it in the tin.
Tasty cheese is a common type of cheese here in Australia. A great all rounder and very good value. You can use any type of melting cheese with flavour / salt that you wish. Colby, Monterey Jack, cheddar, gruyere are all great! I don't recommend Mozzarella - it does not have enough salt or flavour for this particular recipe.
3. You can substitute this with 1 cup + 3 tbsp milk at room temperature +
1 tbsp vinegar. Set aside for 10 minutes until the surface of the milk curdles. Then use the milk, including the curdled bits, as the buttermilk in this recipe.
4. Store in an airtight container for 3 days (4+ days, keep it in the fridge and toast to freshen up).
5. Nutrition per serving.
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If you enjoyed this recipe, I think you’ll LOVE my Cheese & Garlic Crack Bread!
Hello nagi! Wonderful bread recipe. I was too lazy so I combined my dry ingredients and my herbs as well as grated cheddar cheese and mixed it with my flour mixture. I beat the eggs and added the olive oil and buttermilk, and stirred. Then I folded it into the dry ingredients, used Pam spay on my pan, baked as directed and it is the best bread I’ve ever baked. It had an incredible crunchy outside and deliciously tender inside. It was marvelous, thank you so much!
I LOVE hearing that Sandy! Thanks so much for letting me know! N xx
Hi! I was curious if this could be made with flax or chia seed serving as an egg replacement, as well as some kind of nut milk instead of buttermilk??? I would like to make this available as a vegan recipe for those in my community. Any suggestions as to measurement changes, if need be, would be greatly appreciated!
Sorry but I don’t know the answer to that, please use your best judgement! 🙂 N x
Nagi,
Tried this with Shredded Tasty Cheese, which I layered in between two lots of the bread dough. Then topped it off with Parmesan Cheese.
I added extra Garlic minced into the recipe, as this is a favourite of my three boys.
They thoroughly enjoyed the “New Garlic Bread” and have insisted it be used every pasta night.
Thank you for this great recipe.
That’s so great to hear Robert! Thank you for letting me know you enjoyed it! N x
Hello Nagi,
My bread is baking right now and it smells marvelous! I did not change the basic recipe, for the herbs I used lots of fresh chopped Rosemary and amended it with a dry Green Goddess salad dressing mix that is basically just dried herbs: green onion, dill weed, thyme and garlic, no salt sugar or additives. Before I added the Olive Oil I rehydrated the herb mixture with a bit of hot water. I used Apple-wood smoked Cheddar and Pepper Jack. I am from Texas and we like a bit of kick with everything! It looked as though there was a lot of cheese, but as a seasoned baker I know that it often “vaporizes” when baked. I am taking this loaf along with a Cranberry-Orange nut bread to a tea and wine party this afternoon.
HI Nagi,
I’m looking to make this for a friend who is expecting her first child as part of her Christmas gift ( freezable meals), do you think the uncooked dough could be frozen, then thawed and baked when needed? Thanks!
hi Jessica! For this one I would bake it then give it to her frozen, already cooked. It will be great even when thawed, especially if she warms it up! N x
Hi N
Trying the cheesy no yeast recipe now…I didn’t have any cheese as my husband was feeling peckish last night, so I replaced the cheese with a half tin of cream style sweetcorn and added a savoury twist to the dry herbs….it is phenomenal…thank you for this recipe
Oooh I hope you love it Verona!
Im making this recipe now it smells so yummy I can’t wait to taste it.
Hope you love it!!
Hello Nagi🙂 The recipe sounds and looks awesome. I want to try it. I don’t come both yeast and eggs. I am going to try this recipe with some egg replacers.
My doubt was would it be so fluffy as I want to use it for grilled sandwiches. Because my family is a bit choosy so they may not the bread if it no good.
Plz help me🙂
I wouldn’t use this for grilled sandwiches, it’s not suitable for that. Sorry to disappoint! ) N x
Hi I’m wondering if it’s okay to substitute the olive oil for canola oil. Thanks so much it sound delicious!
Wow!!!! This did NOT disappoint! I used sharp cheddar and about 2x the dried herbs called for. Wow, so yummy! I paired it with a beef and barley stew. I also shared it on a cooking group on fb because it’s just that perfect!
I’m glad to hear you enjoyed the recipe! Thanks for the great review Bexky! N xx
Best bread recipe I have ever baked, esp using no yeast, and I am 75 yrs, old! Thanks so much for this recipe, was so easy to make. Keep them coming!
What wonderful feedback Betty, I’m so pleased to hear that, thank you! N xx
Nagi, this is literally the most delicious thing I’ve ever had. I am a TERRIBLE cook, and tonight I had a hankering for fresh bread, but no skills, no yeast, and no desire to go to the store. Your recipe is perfect. I’m so thankful that you put all the substitution notes in! Buttermilk and fresh herbs are not things I have lying around. Thank you SO much for this recipe. It baked so well. I’m going to make this again and again. Thank you!! xx Kim
AWESOME!!! I’m so glad to hear that Kim, thanks for letting me know! N xx PS You can’t be that TERRIBLE of a cook!!
I didn’t have fresh herbs or buttermilk, so I made the recipe with a healthy pinch of freshly ground black pepper, 2 teaspoons of dried Italian Seasoning and 2 teaspoons of crushed red chili flakes in place of the herbs, 1/2 cup of full fat yogurt plus enough 2% milk to make the volume 1 1/4 cups liquid, and shredded cheddar cheese. I like garlic, so I used 2 large garlic cloves, finely minced. I used 3 tbsp of olive oil instead of 2 because the herb mixture looked a bit dry. It baked perfectly after 40 minutes. Very delicious as an afternoon tea snack. I toast the bread lightly and it is perfect. Next time I think I’ll experiment with fresh herbs and perhaps some chopped marinated olives. I made also try the cheese slices in place of shredded cheese. Good recipe!!
I’m so glad you enjoyed it Sarita! I’m impressed that you were able to amend the recipe so well and I love the flavourings you used!
Can you leave out the cheese? I’m trying it now and I made the whole recipe realizing i had no cheese :(. I know sad right? Now I’m hoping I can just leave it out. thoughts? Thanks
Hi DP sorry I missed you making this 🙁 It will still be nice without cheese – herb and garlic – but not quite the same! I’d add more salt, more garlic and more herbs to make up for it 🙂
“I can’t believe I just wrote that. How embarrassing. Well, now that I’ve started, why stop – here’s something even more embarrassing. Once when I was making a big batch of pizza dough, I wore stilettos in the kitchen just to make the kneading easier.”
As a fellow short person this made me laugh so much hahaha. In a similar cooking embarrassment theme I used to wear my old university laboratory safety glasses whilst chopping onions and they mostly helped.
Ah, the things we do for a recipe.
BA HA HA!!! OK, so here’s the thing – I wear contacts so I can chop onions without suffering. If I didn’t, I would TOTALLY wear lab glasses!!!
Hi, This recipe looks amazing!
Can you make it with sundries tomato and herbs without the cheese?
I was wondering if you have a bread without yeast with wholemeal flour.
I love your website!! I never go wrong with your recipes ??????
I always make your one pot orzo??
Maria
Hi Maria! Yes it will work fine with the tomato and herbs though you will miss that cheesy stretch in the photo 🙂 I haven’t made this with yeast free bread. I’m so glad you enjoy my recipes, thanks for letting me know!