“Two small garlic cloves.” That’s just so cute. “Two” and “small,” ha, adorable! Uh, yeah, when it comes to garlic that’s not how I roll. If you don’t like garlic, you will never like my cooking. My view of garlic is the more, the merrier (kinda like bacon and chocolate).
I think I may have made this bread before and blogged about it too. Oops! Figured that out about three to four steps into making it this morning. Oh well, we love good food and don’t mind a repeat. But if I did make it before, this one turned about better.
Just a couple of notes having now made this twice:
I used dried herbs rather than fresh. Easier and cheaper. Just be sure to use two tbsp dried herbs and not four. Dried herbs are stronger than fresh.
I used a block of sharp cheddar, and would highly recommend this. The sharp cheddar can stand up to the strong flavors of both the herbs and the garlic. However, I would slice this cheese as directed but I would additionally cut the slices into small pieces. I’d pour half the batter into the bread tin, push half the cheese pieces throughout the dough, pour in the rest of the dough, then finish by adding the remaining cheese. I loved the slices of cheese in the bread, but they were almost too thick. Small cubes/pieces would be delightfully surprising as you slice it.
I used about 6-7 garlic cloves. I also minced them. So if you look closely enough at my photograph, you’ll see the chunks of garlic.
I whisked the oil/herb mixture into the wet ingredients by accident. Once again I did not read the recipe carefully (shocker), but I actually like how it turned out.
Regardless of differing strategies, this is a delicious bread. I would heat it up and serve it straight with or without butter. Enjoy!
No Yeast Cheese, Herb, & Garlic Quick Bread (recipe care of recipetineats.com)
INGREDIENTS: 4 tbsp fresh herbs (finely chopped, I used a mix of dill, rosemary, parsley and thyme), 2 tbsp olive oil, 5 oz / 150g block cheese (cut into 2mm / 0.1″ thick slices, about 10 to 12 slices), butter for greasing, 2 1/4 cups plain flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1 1/4 cups buttermilk, 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.
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).