This savory herb and cheese bread is a quick and satisfying homemade treat bursting with flavor.
Infused with fresh parsley, rosemary, and thyme, and enriched with sharp cheddar, it’s a protein-rich, fiber-friendly option perfect for any meal.
Quick to prepare with no yeast or rising time, this bread offers a comforting texture and rich aroma, making it ideal for everyday cooking or meal prep.
Herb and Cheese Bread
Equipment
- 9×5-inch loaf pan
- Large Mixing Bowl
- Medium mixing bowl
- Measuring Cups and Spoons
- Whisk
- Fork or pastry cutter
- spatula
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 6 tablespoons cold unsalted butter diced
- 1½ cups sharp cheddar cheese shredded
- ¼ cup fresh parsley finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 cup cold buttermilk
- 2 large eggs
- Flaky sea salt optional, for topping
Instructions
- Prepare Your Baking Equipment: Begin by gathering all the necessary tools a 9×5-inch loaf pan, two mixing bowls, a whisk, measuring cups and spoons, a fork or pastry cutter, and a spatula. Lightly grease your loaf pan with butter or a nonstick baking spray to prevent sticking and ensure an even bake. This step is essential to help your bread release smoothly after baking. Preheat your oven to 350°F (175°C) so it’s ready when your batter is mixed.
- Combine Dry Ingredients: In a large mixing bowl, measure and add 2 cups of all-purpose flour, 1 teaspoon of baking powder, ¾ teaspoon of baking soda, 1 teaspoon of salt, and 2 tablespoons of granulated sugar. Use a whisk to thoroughly blend these dry ingredients until evenly combined. This ensures that the leavening agents and seasonings are distributed evenly, which is critical for consistent texture and flavor throughout the loaf.
- Incorporate Cold Butter: Add 6 tablespoons of cold, diced unsalted butter to the dry mixture. Using your fingers, a fork, or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces. This step creates pockets of butter, which melt during baking and give the bread its tender, biscuit-like crumb. Keeping the butter cold is key for achieving this texture.
- Add Cheese and Herbs: Reserve a small handful of 1½ cups shredded sharp cheddar cheese for the topping later. Into the flour and butter mixture, add the remaining cheese along with ¼ cup finely chopped fresh parsley, 1 tablespoon finely chopped rosemary, and 1 tablespoon finely chopped thyme. Gently fold them in with a spatula or spoon until they are evenly distributed. These fresh herbs bring aromatic flavor and a delightful savory note to the bread.
- Mix Wet Ingredients Separately: In a medium mixing bowl, combine 1 cup cold buttermilk and 2 large eggs. Whisk them together until smooth and slightly frothy. The cold buttermilk helps produce a moist texture and adds a subtle tang to the bread, balancing the richness of the cheese.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or large spoon, gently fold the mixtures together until no dry streaks remain. The batter should be thick and slightly lumpy. Be careful not to overmix, as excessive stirring can result in dense bread rather than a tender crumb.
- Transfer Batter to Pan: Carefully spoon the batter into the prepared loaf pan, smoothing the surface with a spatula so it’s even. This helps the bread rise uniformly during baking. Sprinkle the reserved cheddar cheese evenly over the top, and optionally add a light pinch of flaky sea salt to enhance flavor and texture.
- Bake the Bread: Place the loaf pan on the center rack of your preheated oven. Bake at 350°F (175°C) for 40–50 minutes. The bread is done when the top is golden brown, and a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs. Avoid opening the oven door too often during baking to prevent temperature fluctuations.
- Cooling and Removing from Pan: Once baked, remove the bread from the oven and allow it to rest in the pan for about 15 minutes. This resting period helps the bread set and makes removal easier. Then carefully lift the bread out of the pan and transfer it to a wire cooling rack. Allow it to cool slightly before slicing — this preserves the bread’s moist texture and ensures clean slices.
- Serving and Enjoying: Serve this bread warm to enjoy its full flavor and aroma. It pairs wonderfully with soups, salads, or a spread of butter. The sharp cheddar and fresh herbs make it a perfect accompaniment to breakfast, brunch, or dinner. Store any leftover bread in an airtight container at room temperature for up to three days, or freeze for longer storage.
Notes
- Measure precisely: Baking is a science. Use proper measuring cups and spoons, spooning flour into the cup and leveling it off rather than scooping directly from the bag to avoid dense bread.
- Keep butter cold: Cold butter creates flaky pockets in the bread for a tender crumb. Avoid letting butter soften before mixing.
- Fresh herbs matter: Fresh parsley, rosemary, and thyme give the bread vibrant flavor. If using dried herbs, reduce the amounts since they are more concentrated.
- Avoid overmixing: Stir just until ingredients are combined to prevent dense, tough bread.
- Test doneness: Insert a toothpick in the center — it should come out clean or with a few moist crumbs. Avoid underbaking.
- Serve warm: Bread tastes best when served warm. Cool slightly before slicing but enjoy fresh from the oven for the best experience.
Chef’s Secrets For Perfect Bread
The secret to outstanding herb and cheese bread lies in attention to detail.
Start with fresh herbs, as their aroma and flavor transform the loaf.
Cutting cold butter into the flour mixture is another crucial step — it creates a tender crumb and a slightly crumbly texture reminiscent of biscuits.
When mixing, use gentle folding instead of vigorous stirring to keep the bread light.
Lastly, letting the bread rest briefly after baking allows flavors to deepen and improves slicing.
These small adjustments make a big difference in taste and texture.
Serving Suggestions To Impress Guests
This herb and cheese bread is versatile and can complement a wide variety of meals.
Serve it warm with creamy soups like tomato bisque or butternut squash soup for a comforting pairing.
It’s also perfect alongside roasted vegetables, grilled chicken, or a fresh salad for a hearty meal.
Slice it thick for breakfast and spread with butter or cream cheese, or use it to make a savory sandwich.
For special gatherings, serve it as part of a cheese board with olives, charcuterie, and wine for an elegant touch.
Storage Tips For Freshness
To keep your bread tasting fresh, store it at room temperature in an airtight container or tightly wrapped in foil for up to three days.
For longer storage, wrap the loaf in plastic wrap and place it in a resealable freezer bag for up to three months.
Thaw frozen bread overnight at room temperature or warm it in a preheated oven for a few minutes before serving.
For best texture, avoid refrigeration, as it can cause the bread to dry out faster.
Frequently Asked Questions
1. Can I use dried herbs instead of fresh herbs?
Yes, dried herbs work well, but they are more concentrated, so use about one-third of the amount of fresh herbs called for in the recipe. Adjust to taste, and crush dried herbs slightly before adding to release more flavor.
2. Can I make this bread without buttermilk?
Yes, you can substitute buttermilk with a mixture of milk and lemon juice or vinegar.
Use 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and then use as directed. This creates the acidity needed for proper texture and flavor.
3. How do I know when the bread is fully baked?
The bread should have a golden-brown crust. Insert a toothpick or skewer into the center — it should come out clean or with a few moist crumbs.
Baking times may vary slightly depending on your oven, so start checking around 40 minutes.
4. Can I add other ingredients to the bread?
Absolutely! You can add cooked bacon bits, caramelized onions, sun-dried tomatoes, or even chopped olives to enhance flavor. Adjust the quantity so it doesn’t overwhelm the bread’s structure or texture.
5. How should I slice the bread?
Use a serrated knife for clean, even slices. Allow the bread to rest for at least 10–15 minutes before cutting to avoid a gummy texture. Serve fresh or lightly toasted for best flavor.
