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!
Sheladarius the Third says
I can’t wait to try this!!! My mom is allergic to yeast so this recipe is perfect for her! That and I have a height problem as well. I know my mom has missed bread a lot and this will definitely cheer her up. Thanks!!!
Nagi says
Fellow vertically challenged….no knead bread is for US!!! (And your mum 🙂 )
April says
What an awesome bread! I had to laugh when I read how long I can store this bread! Not at my house. I baked it this morning, I just walked out to get myself a piece of it. I even ran an extra mile on the treadmill to get a HUGE piece. There in the container sat the lonely TINY heal. My first and only piece. 🙂
You all have counter problems with your height, well I am 5’8 and hit my head on the bar light when I knead bread. 🙂
Nagi | RecipeTin says
BA HA HA! And you made ME laugh!!! Extra mile on the treadmill for this bread? What a compliment!! 😉 PS I’ll trade my height for yours
Shannon says
Made this tonight with a few changes (due to on hand ingredients) the family loves it. I’ll definitely be making this again.
Nagi | RecipeTin says
WOO HOO!!! So glad everyone loves it too! 🙂
DANIELLA says
U DEFINATELLY CAN MAKE THE BREAD RECIPE,IT IS DELICIOUS.& THE CHANGING OF BUTTERMILK FOR NATURAL YOGURT WORKED VERY WELL. FLOFFY & DELICIOUS.
Nagi | RecipeTin says
YAY!!! So glad you enjoyed it Daniella!!!
DANIELLA says
I just made it. I changed the butter milk for NATURAL YOGURT….i hope it works. 🙂
Nagi | RecipeTin says
What did you think? 😉
Pam Barnes says
Hello from Wisconsin!
Just wanted to let you know that I made the No Yeast Cheese, Garlic and Herb Bread last night. I had buttermilk in the refrigerator that needed to be used up and was so happy that I came across this recipe on your blog. Absolutely the best no yeast bread I’ve had. My husband and I enjoyed with homemade bean soup last night. Thank you for the wonderful recipe! Have a great day:)
Nagi | RecipeTin says
Ooooh, yay!!! I’m so glad you enjoyed this Pam, thank you for letting me know! Have a wonderful weekend! – Nagi, all the way from SYDNEY!!!!
Lokness @ The Missing Lokness says
YES please! I love bread! My husband and I always finish all the bread when we go to restaurants. Awesome that this bread has cheese and garlic. Most importantly, no yeast! Going to try it!
Kathy says
Dear Nagi,
I have been following and using your recipes for some time, with much pleasure. I can’t eat gluten and wonder if you have tried applying your hugely imaginative skills to this area. Someone needs to come up with decent bread for those of us who love it, but can’t enjoy the normal kind. Would that genius be you? If you need an incentive…..,you’ll make a fortune if you get it right! The standard joke among coeliacs and the gluten intolerant is “which tastes better? The GF bread or the packaging?
Hoping you can help.
Kathy
Nagi | RecipeTin says
Hi Kathy….not an area I’ve put my mind too unfortunately!! A good friend of mine is gluten free and struggles as well. 🙁 Maybe one day soon!!! Who knows! I do have a Gluten Free category on my site though – have you seen it??
Kathy says
Many thanks.
Nagi | RecipeTin says
I swear, the bread basket is my favourite thing!! Especially at really posh restaurants 🙂
Vivian says
Hi Nagi,
It looks delicious! do you think I can freeze it?
Thanks a lot!
Nagi | RecipeTin says
Hi Vivian! Yep, you sure can. I made this 3 times for this post and I froze the leftovers! 🙂 Hope you love it!
Lisa says
Oh, short people problems! I’m totally hearing you on that. This bread sounds like a winner (and yes, well justified in slicing off the top for the chef!) 🙂
Nagi | RecipeTin says
I know, right? We got the “short end” (ha ha!) of the genetic stick. Can you think of any benefit of being short? So unfair!! 😉
Vikki says
Nagi !my mum was only 5’2 and she always said she could lay flat in the bath and everything was wet together!
BTW Bread look great 🙂
Patti Leathers says
I understand your cooking stilettos perfectly. I have a pair of “closet shoes”—very tall wedges that I could not possibly walk in but that allow me to reach higher shelves.
Thank you for all of your wonderful recipes, Nagi. My family has been the lucky tasters of many of them!
Nagi | RecipeTin says
Hi Patti! I burst out into laughter reading about your “closet” wedges – that is legendary!!! And it makes absolute perfect sense – so much easier than dragging a stepladder! I love it, just love it 🙂 Thank you for your lovely message about my recipes, and I think your family is lucky to have you to cook amazing food for them!! I hope you are having a wonderful weekend – N x
Angela Sciurca says
I, also, am vertically challenged. On a good day, in my 30’s I was 5’2″ Now in my middle 80’s, I barely reach 5′. I usually do everything in the kitchen sink. I find the depth is just perfect for kneading, grating and mixing. Plus, all the mess is already in the sink for cleanup. Your recipes are all so delicious and it is interesting that you are in the other half of the world. Like another commentator, The only place I felt tall was in Japan, where I seemed to tower over everyone. Thank you for all your delicious offerings.
Nagi | RecipeTin says
Hi Angela! That is a cracker – what a tip – kneading etc in the sink!!! It makes perfect sense and as you say, practical. If I ever renovate my kitchen, I might have to get an extra giant sink installed so I have plenty of space to work in it!! I bet you stood out in Japan, that’s for sure 🙂 Handy for seeing OVER the crowds!!!
Bam's Kitchen says
Wearing hoochie mama stilettos to knead bread is brilliant. I love this quick and easy no knead, no rising and no fuss recipe. For the first time in my life I am actually average height. I feel quite tall living here in Hong Kong but my teenage boys of upward of 6 foot 2 tower over everyone. It is super handy when it is super busy and crowded in one of the most busiest cities in the world, I can find them anywhere…
Nagi | RecipeTin says
OMG, I literally burst out into laughter!!! It is SO TRUE, I feel normal height anywhere in Asia. The vision of your sons towering over crowds….I tell you, that’s handy, you will NEVER lose them in crowds!!! (PS Must be fun shopping for clothes!)
easypeasy says
I have that same problem!!! I’m short too so this recipe is right up my ally and it sounds so delicious 🙂
Nagi | RecipeTin says
Ha ha ha!! I am SO GLAD I have company in that area!! N x
Sabrina says
Yum, I could go for a slice of this bread right about now! Looks delicious and love all the herbs running through it!
Nagi | RecipeTin says
Thanks Sabrina! Hope you’re having a great weekend!
Jill says
Love the look of this and it shall be made this weekend. Tomorrow big cook day and I recently bought a small commercial pizza oven so breads will be made but they do take time. This can bake while I make something to mop up with it.
I use an Annabel Langbein bread for Busy People recipe, which is quick but yeasted.
I love your recipes. Thank you.
Nagi | RecipeTin says
Hi Jill! I’m so glad you enjoy my recipes, thank you very much for leaving a comment to let me know! I do hope you enjoy this, and I’ll certainly be looking up this recipe by Annabel! 🙂
THE HUNGRY MUM says
I lurve cheese – cut me open and my veins run thick with Brie – and I adore a quick bread so this gets two thumbs up from me.
Nagi | RecipeTin says
Ba ha ha! You and me BOTH!! 🙂
Marlene says
Looks yummy, Nagi; I will make it soon! I’ve had great success with no-knead bread recipes based on the Artisan Bread in 5 MInutes series. You mix it in the stand mixer, let it sit at room temperature for two hours, then put it i the refrigerator overnight or longer. I’ll be making challah using that recipe next weekend for Rosh Hashanah, the Jewish New Year. The texture is wonderful; my braiding technique still needs practice, however!
Nagi | RecipeTin says
My braiding is non existent!! Actually, I do enjoy making my own sourdough which needs no kneading, not even a stand mixer! I was amazed when I first discovered it!!
Barb Finch says
You have garlic in the name of this bread, but I don’t see it in the recipe?
Nagi | RecipeTin says
Hi Barb! Gosh, how silly of me 🙂 I just corrected the recipe – just add 2 small minced cloves in with the Wet Ingredients!
Barb Finch says
What is “tasty” cheese? To me, nearly all cheeses are tasty! :^)
Nagi | RecipeTin says
Hi Barb! Two fixes needed! 😉 Thank you for your questions! Tasty cheese is like Cheddar cheese, gouda, gruyere – a firm cheese. It’s really good value here in Australia. Any melting cheese can be used! I’ll update the recipe. Thanks again for your help Barb! N x
Barb Finch says
Glad to help! And it’s so interesting to learn the different terminology in foods/cooking among various countries.
Kathleen | Hapa Nom Nom says
Well you know how I feel about bread and cheese 😉 I actually love kneading bread – I find it therapeutic in a way. Although, I suppose the ease of kneading for me may have something to do with my giant ‘man-hands’ 😛
I’ve never tried baking bread with no yeast – it looks so light an airy! Can’t wait to give it a try!
Nagi | RecipeTin says
Well of course. With your giant hands, kneading silky smooth dough must be a BREEZE. So jealous. Dozer’s paws are almost as big as my hands. That’s how small they are!