Herb and Cheese Bread Recipe
This herb and cheese quick bread is a crave-worthy, savory quick bread with a soft, moist, and slightly dense texture. Made without yeast, it’s incredibly easy to prepare and doesn’t require any rising or resting time.
Servings: 10 slices
Calories: 259kcal
Equipment
- 9x5 inch loaf pan
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 6 tablespoons cold unsalted butter diced
- 1 ½ cups shredded extra sharp cheddar cheese
- ¼ cup parsley finely chopped
- 1 tablespoon rosemary finely chopped
- 1 tablespoon thyme finely chopped
- 1 cup cold buttermilk
- 2 large eggs
- Flaky sea salt optional
Instructions
- Grease a 9x5-inch loaf pan with butter or baking spray. Preheat your oven to 350°F.
- In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, ¾ teaspoon baking soda, 1 teaspoon salt, and 2 tablespoons granulated sugar.
- Add 6 tablespoons of diced cold unsalted butter to the dry mixture. Using your fingers or a fork, work the butter into the flour until the mixture resembles coarse crumbs.
- Set aside a small handful of the 1½ cups of shredded extra-sharp cheddar cheese for topping. Stir the remaining cheese, ¼ cups of finely chopped parsley, 1 tablespoon of finely chopped rosemary, and 1 tablespoon of finely chopped thyme into the flour mixture until evenly distributed.
- In a separate bowl, whisk together 1 cup of cold buttermilk and 2 large eggs until combined.
- Pour the wet ingredients over the dry mixture. Stir gently until just combined, ensuring no dry flour pockets remain. The batter will be thick and slightly chunky; avoid overmixing to prevent a dense loaf.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved cheddar cheese and a pinch of flaky sea salt (if desired) over the top.
- Place the pan on the center rack of the preheated oven. Bake for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan on a wire rack for 15 minutes. Then, remove it from the pan and let it cool slightly before slicing. This bread is best enjoyed warm.
Notes
Measure accurately: Baking is a science, so make sure to measure your ingredients precisely. Spoon flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag; this can pack the flour and result in dense bread.
Don’t overmix the batter: Stir the wet and dry ingredients together just until combined. Overmixing can lead to a tough, dense texture.
Use cold butter: Cutting cold butter into the dry ingredients creates pockets of fat, which melt during baking and give the bread its tender, biscuit-like crumb. Make sure the butter is straight from the fridge.
Fresh herbs are best: Fresh parsley, rosemary, and thyme give the bread its vibrant flavor. If you must use dried herbs, use smaller amounts since they are more concentrated.
Test for doneness: Check the bread with a wooden toothpick or skewer inserted in the center—it should come out clean or with just a few crumbs. Be careful not to underbake; the bread needs to cook through to avoid a gummy center.
Serve warm for the best flavor: This bread is best enjoyed warm. Allow it to cool for 15 minutes before slicing, but don’t wait too long!
Nutrition
Calories: 259kcal | Carbohydrates: 24g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 519mg | Potassium: 141mg | Fiber: 1g | Sugar: 4g | Vitamin A: 633IU | Vitamin C: 3mg | Calcium: 183mg | Iron: 2mg
