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
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No Yeast Cheese, Garlic and Herb Bread
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 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:
If you enjoyed this recipe, I think you’ll LOVE my Cheese & Garlic Crack Bread!
Lyn says
Hi would like to try this recipe. Can i use this recipe in a crockpot instead of oven?
Nagi says
Hi Lyn, I haven’t tried sorry!! N x
Lyn says
Hi Nagi, tried it last Easter Sunday and it went well! 🙂 cooked it for 2.5hours in a crockpot. My husband and kids love it! I hope i could attached the photo here. 🙂
Ashley says
First time bread maker here! Recipe turned out fantastic!! It’s a keeper! Thanks Nagi!
Nagi says
YESSS!! That’s great to hear Ashley! N x
Rachael McDonough says
Made this today but used gluten free self raising flour, was incredible!!!!! Oh and I baked it in my Airfryer! Thank you x
Nagi says
WOah that’s great to know Rachael!!! N x
Ashleigh says
Love all of your recipes!! everything we have made from your site has been amazing without fail. I added some sun-dried tomato and jalapeños to my load and it has turned out great.
Nagi says
I love this idea!!!
Dana Hume says
OMG……decadent with all that sharp cheddar cheese! I used fresh dill and thyme, dried rosemary and semi-dry parsley. I will add chives next time. SOOO good!
Mayanka Khetarpal says
HI Nagi,
Made this bread turned out yummy my only concern was the next day it was tasting and smelling a bit of the egg.
Any idea why or what can be done to avoid it ?
June T says
Made it exactly as per recipe. This just came out of the oven and into our tummies. So far FOUR THUMBS UP with more to come!! Gonna be on regular rotation in our home. Just like tens of your other recipes we’ve tried. Keep up the great work!
Nagi says
Wahoo! Great to hear June!
Val says
Perfect and delicious just like all of your recipes Nagi. Thank you for a keeper recipe!!
Lilyana H says
Cheese, herbs and garlic quick bread is my favorite to try to make for Christmas. Thank Nagi for the recipe!!
Stephanie says
Made this today and loved how quick and easy the recipe was to make! The flavors were also great, but I felt the texture was too light and airy for my taste. Could I sub bread flour or whole wheat flour next time or would it be too dense?
Mai Ling Meyers says
Hi Nagi!
I just made this with sharp cheddar and it was so delicious! The batter was a little sticky, so I may add more buttermilk the next time. I am so glad I found you and your amazing recipes. I’m going to make Garlic herb slow cooker Turkey for Thanksgiving tomorrow. Wish me luck!
Missy says
Hi Nagi . Can I make this recipe with almond milk? If so, how much should I use?
Jessica Montrone says
This recipe is amazing! I have one go to bread recipe, which I usually alter to meet the needs of the meal. This recipe hits our Italian family’s needs right in the head! Great recipe! LOVE IT!!!
Raissa says
thank you Nagi! Sooo good!!!! We didnt have any yeast and luckily I had some left over buttermilk so it was the perfect recipe! Our first ever bread baking experience was great success!!!! My little one and I had a lot of fun fun making and eating this delicious recipe thank you for that xxx
Sandy mclemore says
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!
Nagi says
I LOVE hearing that Sandy! Thanks so much for letting me know! N xx
Yeshe says
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!
Nagi says
Sorry but I don’t know the answer to that, please use your best judgement! 🙂 N x
Robert Newman says
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.
Nagi says
That’s so great to hear Robert! Thank you for letting me know you enjoyed it! N x
Carlye says
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.
Jessica Quinlan says
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!
Nagi says
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
Verona says
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
Nagi says
Oooh I hope you love it Verona!