No Yeast Cheese, Garlic and Herb Bread
A bread made without yeast with swirls of herb and pockets of cheese throughout. Slices well and especially great toasted!
Ingredients
- 4 tbspfresh herbs (, finely chopped (i used a mix of dill, rosemary, parsley and thyme) (note 1))
- 2 tbspolive oil
- 5 oz150g block cheese ((cheddar or tasty), cut into 2mm / 0.1" thick slices (about 10 to 12 slices) (note 2))
- butter for greasing
- 2 ¼ cupsplain flour
- 2 tspbaking powder
- ½ tspbaking soda
- 1 tspsalt
- 1 ¼ cupsbuttermilk ((see note 3 for substitute))
- 2eggs
- 2 smallgarlic cloves (, crushed)
Directions
- 1
Preheat oven to 180C/350F.
- 2
Grease a bread tin (21 x 11 cm / 8" x 4") or small cake tin with butter.
- 3
Mix the herbs and olive oil in a small bowl.
- 4
Sift the Dry Ingredients into a bowl.
- 5
Combine the Wet Ingredients into a bowl and whisk to combine.
- 6
Make a well in the centre of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.
- 7
Pour 1/3 of the batter into the bread tin. Dollop half 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).
- 8
Use half the cheese slices and push them randomly into the batter. Push some all the way in and leave some poking out of the batter.
- 9
Pour the remaining batter over the top. Dollop and swirl the remaining herbs, then randomly wedge in the remaining cheese, pushing most of it below the surface of the batter. Even out the surface.
- 10
Bake for 30 minutes, or until the top is golden. Remove from oven and cover with foil, then bake for a further 15 to 20 minutes (total baking time of 45 to 50 minutes). Check to make sure the centre is cooked by inserting a skewer - it should come out clean.
- 11
Turn the bread out onto a cooking rack. Allow to cool for at least 10 minutes before cutting.