Cheese, Garlic and Herb Quick Bread (no yeast)

This is the ultimate savory quick bread, baked without yeast for a fast and easy result. The loaf is packed with irresistible ribbons of cheese and fresh herbs, plus a rich, garlicky flavor throughout. It slices beautifully and is especially amazing when toasted. This bread is perfect for morning tea, taking on a picnic, serving as a side to your favorite meals, or even for dunking into hearty soups and stews. For the best experience, serve it warm with a generous smear of butter!

Instructions

1. 1

   Preheat your oven to 180°C (350°F) for both fan-forced and standard ovens.

2. 2

   Prepare a loaf pan that measures about 21 x 11 x 7 cm (8.3 x 4.5 x 2.75"). Lightly grease the pan with butter or oil spray, then line it with a single sheet of baking paper, leaving an overhang on the long sides for easy removal.

3. 3

   In a small bowl, mix the ingredients for the herb and garlic swirl: rosemary, parsley, dried oregano, dried thyme, crushed garlic, olive oil, and salt. The mixture should be a thick, dollop-able consistency.

4. 4

   In a separate bowl, whisk together the dry ingredients: flour, baking soda, and salt.

5. 5

   In a third bowl, whisk together the wet ingredients: yogurt, milk, eggs, melted butter, olive oil, and crushed garlic.

6. 6

   Create a well in the center of the dry ingredients. Pour the wet mixture into the well and mix just until everything is combined. Avoid overmixing.

7. 7

   To create the first layer, pour one-third of the batter into the prepared loaf pan. Dollop one-third of the herb mixture over the top, then use a knife to gently swirl it into the batter, moving both up and down and from side to side to create ribbons. Take one-third of the cheese slices and randomly push some all the way into the batter and leave some sticking out. Repeat this process for the remaining two layers, building them one on top of the other. Don’t worry about the herb mixture or cheese slices being exposed on the surface; they will look amazing when baked!

8. 8

   Bake for 30 minutes, or until the top is golden brown. Remove the pan from the oven, loosely cover it with foil, and bake for a further 20 minutes for a total baking time of 50 minutes. To ensure the bread is cooked through, insert a skewer into the center; it should come out clean.

9. 9

   Let the bread cool in the loaf pan for 5 minutes, then use the baking paper overhang to lift it out onto a cooling rack. Allow it to cool for at least 10 minutes more before slicing into thick pieces. A little extra butter is always a welcome addition!

Recipe Notes

• Cheese – I prefer using a block of cheese and cutting it into slices of varying widths (about 3-4mm / 0.1" thick) to create random ribbons of cheese throughout the bread. If you use pre-sliced cheese, it may be too thin and less visible after baking. For a substitute, you can use 2 cups (200g) of tightly packed shredded cheese and mix it directly into the batter just before pouring it into the pan. I recommend cheddar or tasty cheese for this recipe; mozzarella is not recommended as it doesn’t have enough salt or flavor to stand out.

• Herbs – Feel free to experiment with different combinations of fresh herbs. You can also substitute the fresh herbs with 1 tablespoon of dried herbs. For a faster method, you can use a stick blender to blitz the herb and garlic mixture. Just use a tall, narrow jug that fits the blender head. You'll need about 1/2 cup of lightly packed parsley leaves and 1/4 cup of rosemary leaves, plus you might need an extra tablespoon of olive oil to get the right consistency.

• Pesto – You can also use 1/3 to 1/2 cup of store-bought or homemade pesto instead of the herb and garlic swirl. The flavor will be as good as the pesto you use, so choose a quality one.

• Loaf pan size – If your loaf pan is larger than the recommended size, the bread will simply be a bit flatter, but it will still work perfectly fine.

• Storage – This bread will stay fresh for up to 4 days when stored in an airtight container at room temperature. After that, it’s best to store it in the fridge and give it a quick toast to freshen it up before serving.