Cheese, Herb & Garlic Quick Bread (No Yeast)

A no yeast bread that is super quick to prepare! With swirls of herbs and ribbons of melted cheese, this is a wonderful afternoon tea served with lashings of butter, or for dipping into soups.

I like to 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!!

A terrific no yeast bread recipe

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.

So. I love no yeast breads that don’t call for kneading – quick breads like this recipe, and these No Knead Dinner Rolls.

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.

Serve this as a side for meals, or for afternoon tea served with lashings of butter. It’s also fantastic for dipping into soups and slow cooked stews!

 – Nagi x

More quick bread recipes

• Easy Cinnamon Swirl Quick Bread
• Blueberry Lemon Loaf with Lemon Glaze
• Peanut Butter Cheesecake stuffed Chocolate Bread
• Cheesy Zucchini Bread

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No Yeast Cheese, Garlic and Herb Bread

Author: Nagi | RecipeTin Eats

Prep: 10 mins

Cook: 40 mins

Total: 50 mins

Bread

4.92 from 23 votes

Servings8

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A bread made without yeast with swirls of herb and pockets of cheese throughout. Slices well and especially great toasted!

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 block cheese (cheddar or tasty), cut into 2mm / 0.1" thick slices (about 10 to 12 slices) (Note 2)
• 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 eggs
• 2 small garlic cloves , crushed

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.

Recipe Notes:

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. 

Nutrition Information:

Serving: 104gCalories: 271kcalCarbohydrates: 29.5g (10%)Protein: 10.5g (21%)Fat: 12.3g (19%)Saturated Fat: 5.1g (26%)Cholesterol: 62mg (21%)Sodium: 512mg (21%)Potassium: 230mg (7%)Fiber: 1.2g (5%)Sugar: 1.7gVitamin A: 6%Calcium: 24%Iron: 12%

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If you enjoyed this recipe, I think you’ll LOVE my Cheese & Garlic Crack Bread!