Herb & Cheese Quick Bread

 

This savory, no-yeast bread is packed with fresh herbs and parmesan cheese, making it the perfect easy companion for soups, salads, or simply enjoyed on its own.

Yields: 1 loaf
Prep time: 15 minutes
Cook time: 45 minutes
Cooling time: 25 minutes

Ingredients

Dry Ingredients:

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1 tablespoon granulated sugar

• 1 ½ teaspoons salt

Wet Ingredients:

• 2 cups buttermilk

• 1 large egg

• ⅓ cup olive oil

• 3 cloves garlic, minced

Herbs & Topping:

• 1 tablespoon each fresh chopped: oregano, chives, thyme, and rosemary

• ¼ cup shredded parmesan cheese

• 1 tablespoon olive oil, for drizzling
  

  Instructions

  1. Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Generously grease a 9×5-inch loaf pan with butter or non-stick spray.

  2. Combine Dry Ingredients: In a large bowl, sift or whisk together the flour, baking powder, baking soda, sugar, and salt until well blended.

  3. Mix Wet Ingredients: In a separate medium bowl, whisk the buttermilk, egg, and minced garlic until smooth and fully combined.

  4. Combine Batters: Pour the wet ingredients into the bowl of dry ingredients. Use a spatula to gently fold the mixture together until just combined and no large dry streaks of flour remain. Be careful not to overmix.

  5. Add Herbs and Oil: Gently fold the ⅓ cup of olive oil and all the fresh chopped herbs into the batter until evenly distributed.

  6. Bake: Pour the batter into the prepared loaf pan and smooth the top with your spatula. Drizzle the remaining tablespoon of olive oil over the surface and sprinkle evenly with the shredded parmesan cheese.

  7. Bake: Place in the preheated oven and bake for 42-45 minutes, or until the top is deep golden brown and a toothpick inserted into the center of the loaf comes out clean.

  8. Cool: Let the bread cool in the pan on a wire rack for at least 25 minutes before removing it from the pan and slicing. This resting time is crucial for the structure to set.

  Tips for Success:

  • Don’t Overmix: Overmixing the batter will develop the gluten in the flour, leading to a tough, dense bread. Mix until the ingredients are just combined.

  • Fresh is Best: For the brightest flavor, use fresh herbs. If you must substitute dried, use 1 teaspoon of each dried herb (as dried herbs are more potent).

  • Buttermilk Substitute: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to a 2-cup measuring cup, then filling it with milk to the 2-cup line. Let it sit for 5 minutes before using.

  • Testing for Doneness: For the most accurate test, use an instant-read thermometer; the bread is done when the internal temperature reaches 195-200°F.