Golden Cheddar and Herb Bread Loaf (Print version)
A tender no-yeast cheddar and herb loaf with a golden crust, sharp cheese, and fresh herbs in every slice.
# Ingredients:
Dry ingredients
01 -
2 cups (250 g) all-purpose flour
02 -
1 tablespoon baking powder
03 -
1 tablespoon granulated sugar
04 -
1 teaspoon fine salt
05 -
1/2 teaspoon garlic powder
06 -
1/4 teaspoon black pepper
Cheese and herbs
07 -
1 1/4 cups (140 g) shredded sharp cheddar cheese
08 -
2 tablespoons chopped fresh parsley
09 -
1 tablespoon chopped fresh thyme
10 -
1 tablespoon finely chopped fresh rosemary
Wet ingredients
11 -
1 cup (240 ml) whole milk, room temperature
12 -
1/4 cup (57 g) unsalted butter, melted and slightly cooled
13 -
2 large eggs, room temperature
For the pan
14 -
Butter or nonstick spray for greasing the loaf pan
# Instructions:
01 -
Heat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and line it with parchment paper if you want easier lifting.
02 -
In a large bowl, whisk together the flour, baking powder, sugar, salt, garlic powder, and black pepper until evenly mixed.
03 -
Add the cheddar, parsley, thyme, and rosemary to the dry ingredients. Toss until the cheese and herbs are lightly coated in flour.
04 -
In a separate bowl, whisk the milk, melted butter, and eggs until smooth. Make sure the butter is not hot enough to cook the eggs.
05 -
Pour the wet mixture into the dry mixture. Fold gently with a spatula just until no dry flour remains. Do not beat the batter smooth.
06 -
Spread the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 -
Let the loaf cool in the pan for 10 minutes. Transfer to a wire rack and cool at least 20 minutes more before slicing.
# Good to know:
01 -
Best served warm or toasted.
02 -
Use freshly grated cheddar for the best melt and flavor.
03 -
Cool before slicing to avoid a gummy crumb.