Soft Herb and Cheese Bread
A quick, savory bread loaded with sharp cheddar and fresh herbs, this soft, moist loaf is yeast-free and perfect for breakfasts, snacks, or meal prep. Easy to mix, bake, and enjoy warm, it’s a flavorful, protein-rich, and wholesome addition to any kitchen.
Equipment
- 1 × 9×5-inch loaf pan
- 1 × large mixing bowl
- 1 × whisk
- 1 × spatula
- 1 × measuring cups and spoons
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 shredded extra-sharp cheddar cheese
- 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 Loaf Pan: Begin by greasing a 9×5-inch loaf pan thoroughly. Use softened butter or a nonstick baking spray to coat every corner and side of the pan. This ensures the bread releases easily after baking and prevents sticking. For extra insurance, you can also line the bottom with parchment paper, allowing a slight overhang to lift the bread out effortlessly after cooling.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Make sure the oven reaches the correct temperature before baking, as this helps the bread rise evenly and develop a golden-brown crust. Position the rack in the center of the oven to ensure uniform heat distribution around the loaf.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, ¾ teaspoon baking soda, 1 teaspoon salt, and 2 tablespoons of granulated sugar. Mixing these ingredients evenly ensures that the leavening agents are uniformly distributed, allowing the bread to rise consistently and develop a light, tender crumb.
- Cut in Cold Butter: Add 6 tablespoons of cold, diced unsalted butter to the dry mixture. Using your fingers, a pastry cutter, or a fork, work the butter into the flour until the mixture resembles coarse crumbs with small pea-sized pieces. These butter pockets will melt during baking, creating a tender, slightly flaky texture that enriches the bread.
- Incorporate Herbs and Cheese: Reserve a small handful of shredded cheddar cheese for topping. Stir the remaining 1½ cups of shredded cheddar, ¼ cup finely chopped parsley, 1 tablespoon finely chopped rosemary, and 1 tablespoon finely chopped thyme into the flour-butter mixture. Distribute the herbs and cheese evenly throughout the flour mixture to ensure every bite bursts with flavor.
- Mix Wet Ingredients: In a separate medium bowl, whisk together 1 cup of cold buttermilk and 2 large eggs until smooth and fully combined. This mixture will provide moisture, richness, and a slight tang, which complements the sharpness of the cheddar cheese perfectly.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry mixture. Gently fold the ingredients together using a spatula or wooden spoon. Mix just until all the flour is moistened and no dry pockets remain. The batter should be thick, slightly lumpy, and not overmixed, as overmixing will develop gluten and result in a dense, heavy bread.
- Transfer Batter to Pan: Spoon the thick batter into the prepared loaf pan. Smooth the top gently with a spatula, ensuring it is even. Sprinkle the reserved cheddar cheese on top and add a pinch of flaky sea salt if desired. This topping will melt and form a golden, slightly crispy layer during baking, enhancing both flavor and appearance.
- Bake the Bread: Place the loaf pan in the center of the preheated oven. Bake for 40–50 minutes, checking at 40 minutes for doneness. The bread is ready when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid underbaking, as this can lead to a gummy center.
- Cool in the Pan: Once baked, remove the pan from the oven and let the bread cool on a wire rack for 15 minutes. This resting period allows the bread to firm up slightly while retaining its moist, tender crumb.
- Remove and Slice: Carefully lift the bread out of the pan using the parchment overhang (if used) or run a butter knife around the edges to loosen it. Let the bread cool a few more minutes before slicing to preserve its structure. Slice using a serrated knife for clean, even cuts.
- Serve and Enjoy: Serve this warm herb and cheese bread as a standalone snack, alongside soups or salads, or toasted with butter. Its soft, flavorful interior and slightly crisp, cheesy top make it satisfying any time of day. Store any leftovers in an airtight container for up to 3 days at room temperature or freeze for longer storage.
Notes
- Measure Ingredients Precisely: Baking is a science, and accurate measurements are crucial. Spoon flour into your measuring cup and level it off with a knife rather than scooping directly from the bag to avoid compacting the flour and making the bread dense.
- Keep Butter Cold: Cold butter creates pockets of fat that melt during baking, giving the bread a tender, slightly flaky texture. Dice it into small pieces and use straight from the fridge.
- Use Fresh Herbs When Possible: Fresh parsley, rosemary, and thyme provide bright, vibrant flavors. If using dried herbs, reduce the quantity slightly, as dried herbs are more concentrated.
- Avoid Overmixing: Mix the batter just until combined. Overmixing develops gluten, which can make the bread tough and heavy. A slightly lumpy batter is ideal.
- Check Doneness Carefully: Insert a toothpick in the center of the loaf; it should come out clean or with a few crumbs attached. Underbaked bread will be gummy in the center.
- Serve Warm: For the best flavor and texture, enjoy the bread slightly warm. Allow it to rest 15 minutes after baking before slicing.
