Cheese, Garlic and Herb Quick Bread (no yeast)

Name: Cheese, Garlic and Herb Quick Bread (no yeast)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 7 oz / 200g block of cheese; 2 tbsp fresh rosemary (, finely chopped); 2 tbsp fresh parsley leaves (, finely chopped); 1 tsp dried oregano; 1/2 tsp dried thyme; 2 garlic cloves (, crushed using garlic press or finely grated); 3 tbsp extra virgin olive oil; 1/2 tsp cooking salt / kosher salt ((halve for fine table salt)); 2 1/4 cups plain flour ((all-purpose flour)); 1 tsp baking soda ((bi-carbonate soda), sub 3 1/2 tsp baking powder); 3/4 tsp cooking salt / kosher salt ((halve for table salt)); 1/2 cup plain yogurt (, Greek or regular (full fat, unsweetened)); 3/4 cup milk (, full fat best, low fat ok); 2 large eggs ((~50-55g/2oz each)); 3 1/2 tbsp (50g) unsalted butter (, melted); 2 tbsp olive oil; 2 small garlic cloves (, crushed with garlic crusher or grated)

Prep 15 min Cook 50 min Serves 8 Source

Ingredients

7 oz / 200g block of cheese
2 tbsp fresh rosemary (, finely chopped)
2 tbsp fresh parsley leaves (, finely chopped)
1 tsp dried oregano
1/2 tsp dried thyme
2 garlic cloves (, crushed using garlic press or finely grated)
3 tbsp extra virgin olive oil
1/2 tsp cooking salt / kosher salt ((halve for fine table salt))
2 1/4 cups plain flour ((all-purpose flour))
1 tsp baking soda ((bi-carbonate soda), sub 3 1/2 tsp baking powder)
3/4 tsp cooking salt / kosher salt ((halve for table salt))
1/2 cup plain yogurt (, Greek or regular (full fat, unsweetened))
3/4 cup milk (, full fat best, low fat ok)
2 large eggs ((~50-55g/2oz each))
3 1/2 tbsp (50g) unsalted butter (, melted)
2 tbsp olive oil
2 small garlic cloves (, crushed with garlic crusher or grated)

Steps

1
Preheat oven to 180°C/350°F (both fan and standard ovens).
2
Loaf tin - Grease a 21 x 11 x 7 cm loaf pan (8.3 x 4.5 x 2.75") lightly with butter or oil spray then line with baking paper (parchment paper). (Note 3)
3
Herb and garlic swirl - Mix the ingredients in a small bowl, it should be a thick dollop-able mixture.
4
Dry ingredients - Whisk the Dry Ingredients in a bowl.
5
Wet ingredients - Whisk the wet ingredients in a separate bowl.
6
Combine - Make a well in the centre of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.
7
Swirls and cheese Layer 1 - Pour 1/3 of the batter into the bread tin. Dollop 1/3 of the herbs across the top then use a knife to "swirl" it into the batter up and down, and also turning the batter over (refer photo below). Use 1/3 of the cheese slices and push them randomly into the batter. Push some all the way in and leave some poking out of the batter.
8
Layers 2 and 3 - Repeat twice more. Don't worry about herb mixture exposed and cheese slices sticking out the surface, looks amazing when baked!
9
Bake for 30 minutes, or until the top is golden. Remove from oven and cover with foil, then bake for a further 20 minutes (total baking time 50 minutes). Check to make sure the centre is cooked by inserting a skewer - it should come out clean.
10
Cool in the loaf tin for 5 minutes then turn the bread out onto a cooling rack. Allow to cool for at least another 10 minutes before cutting thick slices. Butter is optional but always welcome!