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
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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!
Teri Brown says
Hi Nagi! I am not seeing anything about how much garlic and when to add it to the mixture in your recipe.
I would love to make this – it sounds wonderful!!!
Please post how much garlic and when to add it.
Thank!
Teri
Nagi | RecipeTin says
Hi Teri! I clearly had a brain implosion – I cannot believe I forgot that!! 2 small minced garlic cloves gets added with the Wet ingredients. 🙂 I just updated the recipe. So sorry! And thank you for picking up the omission!! N x
Bea Tobias says
This is just what I need now. But where does the garlic go in?
Nagi | RecipeTin says
Hi Bea! I’m so silly, can’t believe I forgot that – DUH!! 2 small garlic cloves, minced, gets mixed in with the wet ingredients. 🙂 I just added it to the recipe. Sorry!! N x
Kathi @ Laughing Spatula says
What a great way to use up my last herbs in my garden! I am vertically challenged as well and it doesn’t get better as we age…but ya know what works? Big hair girlfriend…will add at least 2 inches if you get it right 🙂
Nagi | RecipeTin says
OMG!! I burst out into laughter!! OK. So I’m thinking I might do an 80’s style teased up fringe? Definitely will add 2 inches!!
Mel says
Although I love making my own bread, I was looking for a quick and easy recipe with no yeast in! I will definitely be trying yours. x
Nagi | RecipeTin says
I know you love making bread Mel!! But you’re right, it is handy to have a quick version up your sleeve! 🙂
Shashi at RunninSrilankan says
YES!!! That “nubbly top with bits of golden cheese that burst through” looks absolutely fabulous!!! I don’t blame you for wanting to slice it off and eat it!
Nagi – am “vertically challenged” too! I haven’t made bread in awhile, but my daughter and I used to use the coffee table in the living room for the exact same reason as you used the dining table – of course we’d be sitting on the flour – not standing (am not THAT short) 🙂 But wearing stilettos to knead??? I’ve never heard of that!!! I came here today and got a recipe for yeast-free, nubbly topped bread and THE BEST tip for bread baking for my height! Hope you have a wonderful weekend!
Nagi | RecipeTin says
Yes yes YES!!! Ba ha ha! You are even worse than me – the coffee table? If I didn’t love you before, I certainly do now!! (PS How gorgeous that your daughter helps you knead dough. Gorgeous vision!)
Marisa Franca @ All Our Way says
Oh Nagi!! I just had to chuckle at your vertical challenge and bread baking — I’m trying the visual of you in your stiletto heels. My poor mamma — she kept losing inches as she aged and she wasn’t tall to begin with. In her nineties she was 4’7″. She worked so hard at kneading the bread and all the counters were too tall. I love breads and your quick bread sounds delicious. It kind of reminds me of our Stud Muffin which is a yeast bread with three different kinds of cheese. Very yummy but the mixer does all the work. I’m pinning this recipe! Besides bread as my weakness so is cheese 🙂
Nagi | RecipeTin says
I must admit, I use my stand mixer too….I just feel like it is cheating!! I smiled at the thought of your mother and her kneading…what wonderful memories you must have. 🙂 And SO LUCKY that you had a mum who make!! My mum never ever baked bread!! N x
peter @feedyoursoultoo says
A beautiful looking bread. great pic!
Nagi | RecipeTin says
Thanks so much Peter!! 🙂
Dorothy Dunton says
Hi Nagi! Even though I make all (yes, all) of our breads and rolls I do like the ease of quick breads and this looks lovely! There is nothing better than the aroma of fresh baked bread! Except maybe bacon… 🙂
Nagi | RecipeTin says
I must admit, I make most of my bread but not rolls!! I use my KitchenAide….though it does always feel like cheating for some reason. 🙂 And you are right. It is a tough choice. Smell of bacon or fresh bread baking? Hmmm….I really cannot choose. Don’t make me choose!! I have to have BOTH! 🙂 Hope you are having a wonderful weekend! I’m out in the bush, camping (currently squatting outside the local library in the town nearby for wifi!) Having so much fun cooking over fire! N x
Dorothy Dunton says
Hi Nagi! Out in the bush sounds like so much fun! Aren’t going to eat any lizards are you? I cheat way more at making bread – I have a bread maker and I let it do all the mixing. kneading and first rise, then I dump it out, shape it or put it into a pan and let it rise again. Pop it into the oven and about 30 minutes later BREAD! And, dear girl, I don’t feel guilty a bit! My reasoning is that because I have arthritis in my hands, it’s allowed! 🙂
Nagi | RecipeTin says
Of course it’s allowed! That’s not cheating at all, it is still miles ahead of store bought bread. PS No lizards consumed on this trip – thankfully!!! It was much more civil than that trip in the outback. 😉 Hope you had a wonderful (food filled) weekend Dorothy! N x
mira says
Looks perfect! Love the pieces of cheese inside! I often bake with yeast, but at times I get frustrated, so this quick bread is going on my “to cook” list! Pinned!
Nagi | RecipeTin says
Really? You? You’re an amazing baker Mira! Can’t believe you would have times when you struggle with yeast! 🙂
Tania @My Kitchen Stories says
This looks like it is full of airy lightness but yet no yeast? Best of all I love the cheese!
Nagi | RecipeTin says
It’s pretty great!! The buttermilk works wonders, as I’m sure you well know! N x