Herb & Cheese Quick Bread

This savory herb and cheese quick bread has become my go-to recipe whenever I need something impressive to serve alongside soups and stews. The combination of fresh herbs and sharp cheddar creates an irresistible aroma that fills the kitchen while baking, making it nearly impossible to wait until it cools completely before slicing.

I first made this bread for a neighborhood potluck and came home with an empty plate and several recipe requests. Now it's my signature contribution to dinner parties, and friends have started to expect it whenever they visit.

Ingredients

• All purpose flour: Provides the perfect structure without being too heavy
• Sugar: Balances the savory flavors without making the bread sweet
• Baking powder: Ensures a proper rise without needing yeast
• Salt: Enhances all the flavors use kosher salt for best results
• Sharp cheddar cheese: Adds rich flavor look for aged varieties for more intensity
• Fresh parsley: Brightens the flavor with subtle herbaceous notes
• Fresh thyme: Adds earthy aromatic qualities choose varieties with tender stems
• Fresh rosemary: Provides pine like fragrance use sparingly as its powerful
• Whole milk: Creates a tender crumb use room temperature for best mixing
• Unsalted butter: Adds richness and helps create a golden crust
• Large eggs: Bind ingredients together and add structure always use room temperature

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to 350°F making sure it reaches full temperature before baking. Thoroughly grease your loaf pan, getting into all corners to ensure easy removal later. A light coating of flour after greasing provides extra insurance against sticking.

Mix Dry Ingredients:

In a large bowl, thoroughly whisk the flour, sugar, baking powder, and salt until evenly distributed. Use a whisk rather than a spoon to incorporate air and break up any clumps in the flour. This creates a lighter texture in the finished bread.

Add Flavor Components:

Gently fold in the shredded cheese and chopped herbs using a spatula or wooden spoon. Toss them with the dry ingredients to ensure they get coated with flour. This prevents the cheese from sinking to the bottom during baking and distributes the herbs throughout the bread.

Combine Wet Ingredients:

In a separate bowl, whisk the milk, melted butter, and eggs until fully blended and slightly frothy. Make sure the butter has cooled slightly so it doesn't cook the eggs. The mixture should look uniform in color and consistency.

Create the Batter:

Pour the wet ingredients into the dry ingredient mixture, using a folding motion to incorporate everything just until combined. Stop mixing as soon as no dry flour is visible. Overmixing will develop gluten and create a tough bread.

Bake to Perfection:

Transfer the batter to your prepared loaf pan, using a spatula to spread it evenly and smooth the top. Place in the center rack of your preheated oven and bake for 45 to 50 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool Properly:

Allow the bread to rest in the pan for exactly 10 minutes this lets the structure set while still warm enough to release easily. Then carefully transfer to a wire rack to cool completely before slicing. This prevents the bread from becoming gummy.

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The fresh rosemary is truly the star ingredient in this recipe. I grow it in my garden year-round, and the act of running my fingers along the stems to strip off the needles releases such an intoxicating fragrance that immediately takes me back to the first time my grandmother taught me to make herb bread in her kitchen.

Storage and Freshness Tips

This bread stays fresh at room temperature for up to 2 days when wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, refrigerate for up to 5 days, though the texture becomes denser when chilled. To refresh, simply toast slices lightly before serving. If freezing, slice the bread first so you can thaw individual portions as needed. Wrap slices in plastic wrap, then aluminum foil before placing in a freezer bag. Thaw at room temperature or toast directly from frozen.

Ingredient Substitutions

This recipe is incredibly versatile and forgiving. If you only have dried herbs, use one teaspoon of dried herbs for each tablespoon of fresh called for in the recipe. Different cheese varieties work beautifully try gruyere for a nutty flavor, pepper jack for a spicy kick, or a Mediterranean blend for a different profile. For a healthier version, substitute half the all purpose flour with whole wheat flour. Dairy alternatives also work well unsweetened almond milk or oat milk can replace whole milk, and plant based butter substitutes perform admirably.

Serving Suggestions

This savory bread pairs perfectly with hearty soups and stews, making it ideal for fall and winter meals. Try it alongside tomato soup for an elevated grilled cheese experience without the grill. For brunch, toast thick slices and top with avocado and a poached egg. Cut into cubes, lightly toasted, it makes incredible homemade croutons for salads. For entertaining, slice thinly and serve as part of a cheese board with high quality butter and preserves, particularly fig or onion jam which complement the herbs beautifully.

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This bread is simple to make and absolutely delicious. Once you try it, you'll find yourself returning to this recipe again and again for its consistency and flavor.

Frequently Asked Questions

→ Can I use a different type of cheese?

Yes, you can substitute cheddar with other flavorful cheeses like gouda, mozzarella, or Parmesan for a unique twist.

→ Can dried herbs replace fresh ones?

Absolutely! Use about one-third the amount of dried herbs compared to fresh herbs as they are more concentrated in flavor.

→ How do I store the bread?

Wrap the cooled bread in plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days at room temperature.

→ Can I freeze this bread?

Yes, you can freeze the bread. Wrap it tightly in foil and store in a freezer bag for up to 2 months. Thaw at room temperature before serving.

→ What can I serve this bread with?

This bread pairs beautifully with soups, stews, or simply with butter. It also works well as a base for savory sandwiches.

→ Can I make this gluten-free?

Yes, you can use a 1:1 gluten-free flour substitute to make this bread gluten-free. Ensure the other ingredients are gluten-free as well.