Cheese Herb Bread

I whip up this cheesy herb quick bread every weekend when I want something homemade without the hassle of dealing with yeast or waiting for dough to rise. Fresh herbs mixed with tangy cheddar make a fragrant loaf that goes great with a bowl of soup, a side salad, or just eaten warm with some butter slathered on top.

I came up with this bread during a wet, dreary spring day when I needed something warm and filling but couldn't be bothered to wait for traditional bread. My family gobbled up the whole loaf before we even got to dinner, and now everyone asks for it whenever company drops by.

Ingredients

• All purpose flour: Creates the base of our quick bread, giving it good texture while keeping it soft
• Sugar: Cuts through the savory notes and helps the crust brown nicely
• Baking powder: Gets you that nice lift without messing with yeast
• Salt: Brings out everything else, especially that cheese flavor
• Shredded cheddar cheese: Go for the sharp stuff for a more powerful taste
• Fresh parsley: Gives the bread a pop of color and fresh flavor
• Fresh thyme: Adds those earthy undertones that work magic with cheese
• Fresh rosemary: Brings that wonderful pine-like smell that makes this bread stand out
• Whole milk: Adds a rich creaminess, don't skimp with low-fat versions
• Unsalted butter: Makes everything tender and lets you add salt your way
• Large eggs: Hold everything together and help build structure

Step-by-Step Instructions

Prepare Your Equipment:

Start by turning your oven to 350°F and butter your loaf pan generously. I like using actual butter for greasing since it adds a bit of flavor to the outside of the bread. Don't forget the corners of the pan or your bread might stick.

Mix Dry Ingredients:

Grab a big bowl and stir together your flour, sugar, baking powder and salt. Make sure you mix thoroughly so everything gets evenly distributed through the loaf. The baking powder needs to be spread out for the bread to rise properly.

Add Flavor Elements:

Toss in your shredded cheddar and chopped herbs into the dry mix. Use your hands to break up any cheese clumps so they spread evenly through the batter. For best results, chop those herbs right before you use them.

Combine Wet Ingredients:

In another bowl, mix your milk, melted butter and eggs until they're completely blended together. Your melted butter shouldn't be too hot when you add it or you might cook bits of egg in the mixture.

Create The Batter:

Pour your wet stuff into the bowl with all your dry ingredients and stir just until combined. The trick here is minimal mixing – just until you don't see dry flour anymore. Too much stirring will make your bread tough instead of tender.

Fill The Pan:

Dump your batter into the buttered pan and spread it out to the edges. Run a spatula across the top to smooth it out for even baking and a nice-looking loaf. Tap the pan on the counter a couple times to pop any big air bubbles.

Bake To Perfection:

Stick your pan in the hot oven and bake for 45-50 minutes. You'll know it's done when the top turns golden and a toothpick poked in the middle comes out clean without wet batter on it.

Cool Properly:

Let the bread sit in the pan for 10 minutes after you take it out of the oven. This cooling time keeps the loaf from falling apart when you take it out. Then move it to a wire rack so air can flow around it while it finishes cooling.

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Those fresh herbs really take this bread to another level. I actually grow thyme, rosemary and parsley on my kitchen windowsill just for making this recipe. There's something extra rewarding about cutting herbs I've grown and putting them into this bread. My little girl helps me take care of our "bread herbs" now, so it's turned into a sweet family activity.

Make It Your Own

Feel free to switch things up with this quick bread depending on what you've got handy. Try swapping the cheddar for some Gruyère or Parmesan to change the flavor completely. In summer, throw in oregano and basil for a Mediterranean twist, or use sage when fall comes around. The basic recipe stays the same, so you can adapt it for any season.

Storage Solutions

Keep your totally cooled bread in a sealed container at room temp for up to 2 days to keep it fresh. If you want it to last longer, wrap single slices in plastic and toss them in a freezer bag. You can toast frozen slices straight from the freezer when you need a quick breakfast or side dish. Don't stick this bread in the fridge though, as it'll go stale faster.

Serving Suggestions

This herb and cheese bread tastes amazing with homemade soup, especially tomato or veggie kinds. For a fancy appetizer, cut it thin, toast until crispy, then add some goat cheese and a little honey drizzle on top. I love putting it on a cheese board too, where its herby flavor goes great with different cheeses and some olives.

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Baking isn't just about following a recipe—it's about creating special moments around food that feeds both your stomach and your heart. This simple quick bread has become an important part of my family's story, and I hope you'll make it part of yours too.

Frequently Asked Questions

→ Can I replace fresh herbs with dried ones?

Of course! Just use about one-third as much dried, since they're stronger in flavor than fresh.

→ Could I switch to a different cheese?

Definitely! While cheddar shines here, feel free to swap it with gouda, parmesan, or even mozzarella.

→ What's the trick to keeping the loaf moist?

Don't overmix the batter, and keep an eye on the baking time. Use a toothpick to check doneness after around 45 minutes.

→ Can I freeze this loaf?

Yes, let it cool fully first, then wrap it well and pop it in an airtight container. It'll keep up to 3 months in the freezer.

→ What's the best way to store any leftover bread?

Put it in a tight container. It lasts up to 3 days on the counter or a week in the fridge.