Herb and Cheese Bread
A tender, cheesy loaf infused with fresh herbs, this quick bread is ready in under an hour. High in protein and fiber, it’s perfect for soups, salads, breakfast, or a savory snack anytime.
Equipment
- 1 × 9×5 inch loaf pan
- 1 × Large mixing bowl
- 1 × Medium mixing bowl
- 1 × Whisk
- 1 × Spatula
- 1 × Knife (for chopping herbs)
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- 1 tsp salt
- 2 tbsp granulated sugar
- 6 tbsp cold unsalted butter diced
- 1½ cups shredded extra-sharp cheddar cheese divided
- ¼ cup fresh parsley finely chopped
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme finely chopped
- 1 cup cold buttermilk
- 2 large eggs
- Flaky sea salt optional, for topping
Instructions
- Prepare Your Pan and Oven: Begin by greasing a 9×5-inch loaf pan thoroughly with butter or a nonstick baking spray. Make sure every corner and side is coated to prevent sticking and to help your bread release easily after baking. Preheat your oven to 350°F (175°C) so that it reaches the perfect temperature by the time your batter is ready. A preheated oven ensures even cooking and a golden, crisp crust.
- Combine the Dry Ingredients: In a large mixing bowl, add 2 cups of all-purpose flour. Measure carefully to avoid compacting the flour; spoon it in gently and level it with a knife. To the flour, whisk in 1 teaspoon baking powder, ¾ teaspoon baking soda, 1 teaspoon salt, and 2 tablespoons granulated sugar. Whisking helps distribute the leavening agents evenly, ensuring your bread rises uniformly and achieves a light, tender texture.
- Cut in the Butter: Take 6 tablespoons of cold, unsalted butter, diced into small pieces, and add it to your dry mixture. Using either your fingertips or a fork, work the butter into the flour until the mixture resembles coarse crumbs. You should see tiny bits of butter coated in flour—these pockets will melt during baking, creating a soft, flaky crumb inside the bread.
- Fold in the Herbs and Cheese: Set aside a small handful of the 1½ cups of shredded extra-sharp cheddar cheese for topping later. Stir the remaining cheese into the flour mixture, along with ¼ cup finely chopped fresh parsley, 1 tablespoon chopped fresh rosemary, and 1 tablespoon chopped fresh thyme. Mix gently but thoroughly, ensuring every bit of flour is coated and the cheese and herbs are evenly distributed. The aroma of fresh herbs at this stage is a sign your bread will be flavorful and fragrant.
- Mix the Wet Ingredients: In a separate medium bowl, whisk together 1 cup of cold buttermilk and 2 large eggs until fully combined. The buttermilk adds tanginess and tenderness, while the eggs provide structure and richness. Make sure the mixture is smooth and slightly frothy, which will help your bread batter combine more easily with the dry ingredients.
- Combine Wet and Dry Ingredients: Pour the buttermilk-egg mixture over the flour, herb, and cheese mixture. Using a spatula or wooden spoon, stir gently until just combined. Avoid overmixing; a few lumps are okay. Overmixing can develop gluten and make the bread dense instead of tender. Your batter should be thick, slightly chunky, and easy to scoop into your pan.
- Transfer to the Loaf Pan: Spoon the thick batter into your prepared 9×5-inch loaf pan. Smooth the top gently with a spatula so it’s even, then sprinkle the reserved cheddar cheese over the top. For an extra touch, add a pinch of flaky sea salt. This will create a golden, flavorful crust while baking.
- Bake the Bread: Place the pan on the center rack of your preheated oven and bake for 40–50 minutes. Keep an eye on the color; the top should turn a warm, golden brown. To check for doneness, insert a toothpick or skewer into the center of the loaf. It should come out clean or with only a few crumbs clinging to it. Avoid underbaking, as this can result in a gummy center.
- Cool the Bread: Once baked, remove the pan from the oven and let it cool on a wire rack for 15 minutes. This allows the bread to firm up slightly, making it easier to remove from the pan without crumbling. After 15 minutes, carefully lift the loaf from the pan and let it cool a bit more on the wire rack. The bread is best enjoyed warm, but letting it rest ensures slices hold together perfectly.
- Serve and Enjoy: Slice your Herb and Cheese Bread with a serrated knife into 1-inch thick slices. Serve it alongside soups, salads, or enjoy as a savory snack with butter, cream cheese, or your favorite spread.Store leftovers in an airtight container at room temperature for up to 5 days, or freeze slices individually for up to 3 months. Reheat in a toaster or oven for a fresh-baked taste anytime.
Notes
- Accurate measurements matter: Spoon flour into your measuring cup and level with a knife to prevent dense bread.
- Do not overmix batter: Stir gently until just combined to keep the crumb tender and soft.
- Cold butter is key: Butter straight from the fridge creates small pockets that melt while baking for a light texture.
- Fresh herbs preferred: Fresh parsley, rosemary, and thyme give the most vibrant flavor; reduce amounts if using dried.
- Test doneness carefully: Insert a toothpick or skewer in the center—it should come out mostly clean.
- Serve warm for best flavor: Bread tastes best shortly after baking; allow 15 minutes to cool before slicing.
- Customizable cheese: Cheddar, Gouda, Monterey Jack, or Italian blends all work well
