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Homemade Herb Bread Loaf with Garlic and Cheese Recipe

This herb-swirled garlic and cheese loaf comes out warm, fragrant, and packed with rich savoury flavour in every slice. It’s the kind of bread that turns any simple meal into something comforting and memorable.
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Course: Side Dish
Cuisine: American
Keyword: Homemade Herb Bread Loaf with Garlic and Cheese Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 slices
Calories: 260kcal

Ingredients

  • 7 oz / 200g block of cheese cheddar or tasty, sliced into thin 3mm / 0.1" pieces, with varied widths so you get irregular cheesy ribbons throughout the loaf (Note 1)
  • 2 1/4 cups plain all-purpose flour
  • 1 tsp baking soda bi-carbonate soda, or use 3 1/2 tsp baking powder as an alternative
  • 3/4 tsp cooking salt / kosher salt use half the amount if using fine table salt
  • 1/2 cup plain yogurt Greek or regular, full fat and unsweetened
  • 3/4 cup milk preferably whole milk though low-fat will also work
  • 2 large eggs about 50–55g / 2oz each
  • 3 1/2 tbsp 50g unsalted butter, melted and slightly cooled
  • 2 tbsp olive oil
  • 2 small garlic cloves crushed in a garlic press or very finely grated

Herb and garlic swirl

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh rosemary finely chopped
  • 2 tbsp fresh parsley leaves finely chopped
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp cooking salt / kosher salt halve if using fine table salt
  • 2 garlic cloves crushed with a garlic press or finely grated

Instructions

  • Preheat your oven to 180°C/350°F, suitable for both fan-forced and conventional ovens.
  • Prepare the loaf tin by lightly greasing a 21 x 11 x 7 cm (8.3 x 4.5 x 2.75") pan with butter or cooking spray, then line it with baking (parchment) paper so the paper overhangs slightly for easier lifting later (Note 3).
  • For the herb and garlic swirl, combine the extra virgin olive oil, rosemary, parsley, oregano, thyme, crushed garlic, and salt in a small bowl. Stir until you have a thick, spoonable mixture that holds together rather than running off the spoon.
  • In a medium mixing bowl, whisk together the flour, baking soda, and salt until evenly combined and lump-free.
  • In a separate bowl or jug, whisk the yogurt, milk, eggs, melted butter, olive oil, and crushed garlic until the mixture is smooth and well blended.
  • Make a well in the centre of the dry ingredients. Pour in the wet mixture and gently fold with a spatula or wooden spoon until just combined. The batter should be thick but pourable; avoid over-mixing so the bread stays tender.
  • For the first layer, pour about one-third of the batter into the prepared loaf pan and spread it into an even layer. Dollop one-third of the herb and garlic mixture over the surface, then use a knife to drag and swirl it through the batter, moving up and down and turning some of the batter over to create visible ribbons. Press one-third of the cheese slices randomly into the batter, pushing some pieces deep into the mixture and leaving others partially exposed on top.
  • Repeat the same process for the second and third layers: add another third of the batter, swirl through another third of the herb mixture, then tuck in another third of the cheese slices. Finish with the remaining batter, herbs, and cheese. Don't worry if some herbs and cheese sit on the surface; they will brown beautifully and add extra flavour and texture.
  • Place the loaf in the oven and bake for about 30 minutes, or until the top is a rich golden colour. Remove the tin briefly, cover the top loosely with foil to prevent over-browning, then return to the oven and continue baking for a further 20 minutes (for a total of approximately 50 minutes). To check doneness, insert a skewer into the centre of the loaf – it should come out clean or with just a few moist crumbs, but no wet batter.
  • Let the bread rest in the tin for 5 minutes to settle, then lift it out using the baking paper and transfer it to a wire rack. Allow it to cool for at least 10 minutes so the crumb can firm up before slicing into thick pieces. Serve warm or at room temperature; a smear of butter is optional but always a delicious addition.

Notes

1. Cheese

 
  • Slicing: Pre-sliced cheese can be used but is thinner, making the cheese less visible after baking. I prefer cutting cheese into 3-4mm (0.1") thick slices. Cut some slices to about 2.5cm (1") wide and others half that width for varied "cheese ribbons." Remember: There are no strict rules here!
  • Shredded Cheese Substitute: Use 2 cups tightly packed (200g). Mix the shredded cheese directly into the batter just before scraping it into the loaf tin.
  • Recommended Types: I primarily use Colby, Cheddar, and Tasty (a popular Australian variety). You can use any cheese you like, but Mozzarella is not recommended as it lacks sufficient salt and flavor for this recipe.
 

2. Herbs

 
  • Substitutions: Feel free to experiment with different fresh herb combinations. You can substitute the fresh herbs with 1 tablespoon of dried herbs. Alternatively, use 1/3 to 1/2 cup of pesto (as mentioned in the recipe's introduction).
  • Time-Saving Tip (Stick Blender): For a faster preparation, you can blitz the fresh herbs using a stick blender instead of chopping them.
    • Process: Place 1/2 cup lightly packed parsley and 1/4 cup rosemary leaves into a jug just large enough for the blender head.
    • Note: The resulting herbs will be finer, making the final loaf slightly less green than when chopped. Do not put whole garlic cloves in as they are difficult to blitz thoroughly. You may need an extra tablespoon of oil to loosen the mixture.
 

🍞 Baking & Storage Tips

 
  • Loaf Pan Size: Using a larger loaf pan will result in a flatter loaf, but it will bake and taste fine.
  • Storage: The loaf keeps for 4 days in an airtight container at room temperature. For longer storage, keep it in the fridge; you can toast slices to freshen it up.

Nutrition

Calories: 260kcal