Cheese, Herb, & Garlic Quick Bread

I so wish you could’ve been in my kitchen this morning and deeply breathed in while this bread was baking. It was heavenly!

This is a beautiful (literally beautiful) bread. The swirls of cheese, the scattered herbs, the chunks of garlic… “It’s so pretty,” was my response when I pulled it from the oven. Whereupon Paul made fun of me for saying bread was pretty. I don’t care. It was gorgeous!

Y’all know I’m a lazy baker so instead of the strips of cheese, I used shredded cheddar cheese. I love her idea of pockets of cheese as a surprise throughout the bread, but mixing in the shredded cheese was way easier. Oh, and I have no idea what “tasty” cheese is but it sounds fabulous!

This is a very easy quick bread and I appreciated the author’s additional notes. The only thing I noticed is that the dough is very thick to “swirl” the herb mixture throughout the batter. But I swirled away (at least the best swirl I could muster) and it turned out beautifully. Oh, and I used 4-5 large cloves of garlic instead of her 2 small cloves. Paul and I are garlic people!

I would serve this for breakfast, a side for a lunch salad, or a side for a dinner soup (ooh, especially with my roasted tomato herb soup). However you decide to serve it, you will love it!

Cheese, Herb, & Garlic Quick Bread (recipe care of recipetineats.com)

INGREDIENTS:

Cheese & 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)

DIRECTIONS: 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.

NOTES:

  1. You can substitute the fresh herbs with 2 tbsp dried herbs.

2. You can substitute with pre sliced cheese but I found it did not work as well because they are slightly thinner so they sort of disappear when baked. Cutting it yourself means you can cut them slightly thicker so you will end up with some ribbons of melted cheese in the bread.You can also substitute with grated cheese. If you do this, mix it straight into the batter just before pouring it in the tin.Tasty cheese is a common type of cheese here in Australia. A great all rounder and very good value. You can use any type of melting cheese with flavour / salt that you wish. Colby, Monterey Jack, cheddar, gruyere are all great! I don’t recommend Mozzarella – it does not have enough salt or flavour for this particular recipe.

3. You can substitute this with 1 cup + 3 tbsp milk at room temperature +
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).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s