Description
A savory herb and cheese quick bread featuring a tender crumb infused with fresh parsley, thyme, rosemary, and sharp cheddar cheese. Perfect for a delicious snack or accompaniment to soups and salads, this easy-to-make bread requires no yeast and bakes quickly in a loaf pan.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
Wet Ingredients
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well blended.
- Add Cheese and Herbs: Stir in the shredded cheddar cheese, chopped fresh parsley, thyme, and rosemary evenly throughout the dry mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together whole milk, melted unsalted butter, and eggs until fully combined and smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the bread tender.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and spread it evenly for uniform baking.
- Bake the Bread: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, ensuring easy slicing.
Notes
- Ensure not to overmix the batter to avoid a dense bread texture.
- Fresh herbs can be substituted with dried herbs; use one-third of the fresh amount if dried.
- Use sharp cheddar cheese for a more pronounced flavor.
- For a dairy-free version, substitute milk with plant-based milk and butter with oil or vegan butter.
- This bread can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 220
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 65 mg
