Herb & Cheese Quick Bread

This golden cheddar and herb bread delivers big flavor with shockingly little effort. Packed with fresh herbs, sharp cheese, and a tender crumb, it is my secret weapon for when I want freshly baked bread but have zero time or patience for yeast. It is such a hit at my house that no one ever believes how easy it comes together, or that it freezes beautifully if you manage to have any leftovers.

I first baked this for a neighborhood gathering and watched people sneak slices even before it cooled. My friend still tells me it is the best bread she has tasted, and now it is always requested at every potluck I attend.

Ingredients

• All purpose flour: perfectly balances sturdiness and lightness when you choose a well-known brand you get consistent results
• Sugar: balances savory and brings a mild sweetness for depth look for fine granulated sugar so it blends easily
• Baking powder: the magic behind the rise check that it bubbles in water to make sure it is fresh
• Salt: brings every other flavor forward choose kosher for a cleaner taste
• Sharp cheddar cheese: the star ingredient aged is best for rich tangy flavor grate it yourself for a melty finish
• Fresh parsley: brightens and gives a clean finish choose vibrant green leaves without wilting
• Fresh thyme: earthy and aromatic use tender stemmed varieties for easy prep
• Fresh rosemary: bold pine notes make this uniquely savory use small sprigs and chop finely so it mingles in every slice
• Whole milk: creates a soft crumb make sure it is room temperature for the fluffiest results
• Unsalted butter: adds golden richness look for high-fat European-style for ultimate texture
• Large eggs: the binder and another layer of richness always bring to room temperature for smoother mixing

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to 350 F and allow it to fully come up to temperature. Grease your loaf pan on every surface including the corners then dust lightly with flour for a smooth easy release after baking.

Mix Dry Ingredients:

Combine all-purpose flour sugar baking powder and kosher salt in a large bowl. Use a whisk to add extra air which helps create a light loaf and whisk thoroughly until you see no streaks of powder.

Add Flavor Components:

Stir in grated cheddar cheese parsley thyme and rosemary. Toss gently to coat all bits with flour which will keep cheese from sinking and ensure even flavor in every mouthful.

Combine Wet Ingredients:

In another bowl whisk milk melted butter and eggs until blended and just frothy. If butter is hot let it cool first before adding to avoid scrambling the eggs.

Create the Batter:

With a spatula fold the wet mixture into the dry bowl using broad gentle strokes. Stop as soon as you see all flour absorbed and no pockets of dry remain. A few lumps are fine overmixing makes bread tough.

Bake to Perfection:

Scrape the thick batter into prepared pan smoothing the top with a spatula. Place loaf in the middle rack of your oven and bake for 45 to 50 minutes until the top is deep golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool Properly:

Let bread rest in pan for 10 minutes then carefully remove and place on a wire rack to finish cooling. This trick keeps the loaf from getting gummy and crumbly when sliced.

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Fresh rosemary is always my favorite in this recipe. Snipping sprigs right before baking fills my kitchen with the most incredible scent and reminds me of baking bread with my grandmother every Sunday morning. Even now it is my go-to trick whenever I want my house to feel truly homey.

Storage and Freshness Tips

Keep your bread wrapped tightly at room temperature for up to two days to maintain softness and prevent drying out. For the best texture after chilling in the fridge toast or warm slices briefly before eating. If you want to make ahead cut the loaf into slices wrap them well then stash in the freezer so you can grab a piece any time and toast straight from frozen.

Ingredient Substitutions

No fresh herbs available You can substitute dried using one third the amount since their flavor is more concentrated. Try other cheeses such as gruyere for nuttiness or a Mexican blend for a new twist. Swap in whole wheat flour for up to half of the recipe if you want added fiber. Dairy free versions like oat milk or vegan butter work here too so everyone can enjoy.

Serving Suggestions

This bread is a natural sidekick for creamy soups like tomato or potato leek. You can also toast thick pieces and top with poached eggs and avocado for a brunch upgrade. If you are serving a crowd slice thin pieces for a cheese board or cut into cubes and toast for the best homemade croutons. A dollop of onion jam or fig preserves really makes the herbs sing.

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Recipe FAQs

→ Can I use different cheeses in this bread?

Yes, cheeses like gouda, mozzarella, Parmesan, or pepper jack work well and can add unique flavors.

→ Are dried herbs a good substitute for fresh?

Dried herbs can be used at about one-third the amount of fresh herbs to maintain flavor balance.

→ How should I store the bread to keep it fresh?

Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to three days.

→ Is freezing this bread an option?

Yes, wrap it well in foil and place in a freezer bag. It keeps well up to two months and thaws easily at room temperature.

→ What dishes pair nicely with this bread?

This bread complements soups, stews, and cheese boards beautifully, and also works great for savory sandwiches.

→ Can this bread be made gluten-free?

Yes, by substituting with 1:1 gluten-free flour blends and ensuring other ingredients are gluten-free, this bread can suit gluten-free diets.