No Yeast Cheese, Garlic and Herb Bread
No Yeast Cheese, Garlic and Herb Bread
I have a garden of sorts on my patio. It has not been as plentiful as I would like because we are having a drought and I feel guilty using a lot of water. One thing that grows no matter what is herbs.
I just love fresh herbs, parsley, rosemary, cilantro, oregano, basil, dill, mint, and thyme. The smell when you cut them is divine. I wanted some homemade bread and decided it shouldn’t be just plain.
I also did not have any yeast and really didn’t want to knead dough, so my go to chef Nagi, had this recipe. I tweaked it to my taste and hurray, it came out awesome. It did not last long and I am sure to make another one real soon.
I just love fresh herbs, parsley, rosemary, cilantro, oregano, basil, dill, mint, and thyme. The smell when you cut them is divine. I wanted some homemade bread and decided it shouldn’t be just plain.
I also did not have any yeast and really didn’t want to knead dough, so my go to chef Nagi, had this recipe. I tweaked it to my taste and hurray, it came out awesome. It did not last long and I am sure to make another one real soon.
Ingredients
- 4 tbsp fresh herbs, finely chopped (I used a mix of basil, rosemary, parsley and thyme)
- 2 tbsp olive oil
- 8 oz of shredded sharp cheese
- Butter for greasing
- 2¼ cups plain flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1¼ cup + 3 tbsp of milk (room temperature) 1 tbsp of vinegar let it sit for 10 minutes to curdle use everything curdles and all
- 2 eggs
- 2 small garlic cloves, crushed
Directions
1. Preheat oven to 350F.
2. Grease a bread pan 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 center of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.
7. Pour 1/2 of the batter into the bread pan. Dollop half the herbs across the top then use a knife to "swirl" it into the batter up and down.
8. Use half the cheese and swirl them into the batter.
9. Pour the remaining batter over the top. Dollop and swirl the remaining herbs, then the remaining cheese, pushing most of it below the surface of the batter.
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 center 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.
2. Grease a bread pan 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 center of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.
7. Pour 1/2 of the batter into the bread pan. Dollop half the herbs across the top then use a knife to "swirl" it into the batter up and down.
8. Use half the cheese and swirl them into the batter.
9. Pour the remaining batter over the top. Dollop and swirl the remaining herbs, then the remaining cheese, pushing most of it below the surface of the batter.
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 center 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.
Other bread
Phil's Red Lobster Biscuits
