Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Cheese, Herb & Garlic Quick Bread (No Yeast) Recipe
This could be a bread loaf that, true to its establish, is quick to make on account of there’s no yeast, no kneading, no rising. It’s a Cheese, Herb and Garlic Quick Bread with swirls of herbs and ribbons of melted cheese. Fantastic for afternoon tea or dipping into soups!
That may be a type of recipes that isn’t actually a bread inside the typical sense, it’s a muffin batter baked in a loaf pan. So it doesn’t have that chew you get with appropriate yeast bread, but it surely certainly’s irresistible in its private correct, with a fragile fluffy crumb loaded with garlicky, herby goodness and cheesy ribbons working by the use of every slice.
Nevertheless the easiest half might be that you just simply’re already consuming it whereas all these yeast-bread-making-people are nonetheless prepared for his or her dough to rise! 😈
I first shared this in 2015, nevertheless over time I tweaked it – primarily on account of the distinctive recipe often called for buttermilk which is not a fridge staple for me, and along with make the crumb softer and final extra. I’ve been having enjoyable with this greater mannequin for a while… time to fess up and share!
Proper right here’s what it is good to make this:
Flavourings – cheese, herb and garlic
The cheese is decrease into strips to bury inside the batter, whereas the herbs, garlic and oil are used to make a “pesto” like mixture that is dolloped and swirled all via. (PS Certain, you’ll fully use do-it-yourself or store-bought pesto!)
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Cheese – I wish to make use of cheddar, colby or tasty cheese (a type of cheddar well-liked proper right here in Australia). Nonetheless, it is best to make the most of any melting cheese you want though I don’t counsel using mozzarella (flavour and salt too delicate) or arduous cheeses like parmesan, pecorino (too salty).
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Modern herbs – I actually like the combo of rosemary for earthy, herby flavour (and as well as on account of I’ve appreciable supplies from the yard) and parsley for latest inexperienced flavour. Rosemary is type of strong and for this loaf, I actually really feel like using better than 2 tablespoons is an extreme quantity of.
Be completely happy to experiment with combos you need! I initially used equal portions of dill, thyme, rosemary and parsley, on account of I had remnants of these on the time.
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Dried herbs – The ever reliable, always-on-hand combination of thyme and oregano! I used to easily use latest herbs nevertheless grew to favor using every latest and dried herbs on this particular loaf, for a combination of latest and earthy herb flavour.
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Garlic – Modern, crushed with a garlic crusher or grated, so the flavour infuses greater into the oil than finely chopping with a knife.
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Olive oil – To convey the herb and garlic mixture collectively.
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Salt – Brings out the flavours of the herbs.
Batter
The substances of this no yeast bread are identical to a muffin, nevertheless I altered the recipe to make it a lot much less crumbly, making it applicable to slice and even to toast. Proper right here’s what you need.
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Yogurt – A bakers’ trick to make crumbs moist and maintain brisker for longer (this stays latest inside the pantry for 5 days!). Use any plain, unsweetened yogurt – frequent or Greek – ideally full fat. Low fat does work nevertheless the crumb is a bit a lot much less plush.
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Milk – Frequent cow milk, full fat helpful though low fat might be utilized. (The yogurt plus milk mainly replaces the buttermilk that was inside the distinctive recipe).
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Flour – plain / all perform flour.
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Baking soda / bi-carbonate – The leavening agent that makes this loaf rise. It’s stronger than baking vitality and makes this loaf rise greater with a softer crumb. Nonetheless, for individuals who’re out, you’ll substitute with 3 1/2 teaspoons baking powder.
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Eggs – Make certain you utilize large eggs which might be 50-55g / 2oz each inside the shell, purchased in cartons labelled “large eggs”. Must you solely have jumbo or XL eggs, see this publish for the way one can measure out the correct quantity.
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Butter and oil – The fat on this loaf. I exploit a combination on account of butter supplies greater flavour than oil, nevertheless oil makes the crumb of the loaf further moist, and retains it brisker for longer.
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Garlic – With garlic in every the herb garlic mix AND inside the batter, there’s unmissable garlic flavour proper right here!
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Salt – Brings out the flavour in each little factor.
I desire to wedge chunks of cheese inside the batter and swirl by the use of herb and garlic oil so that you just get stunning pockets of cheese and streaks of herby colour, and the gorgeous textured crust on prime. Nevertheless you would possibly merely mix the herb mixture and shredded cheese by the use of the batter – even faster to arrange!!
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Herb garlic mixture – Merely put each little factor proper right into a bowl and mix collectively. It should be dollop-able, so if it’s barely on the dry side merely add a smidge further oil.
💡TIP: Instead of finely chopping the herbs with a knife, you’ll blitz it up with a stick blender. It makes it a bit finer and pesto-like so it is not pretty as inexperienced as quickly as baked, but it surely certainly works fully and is faster to make! Directions in recipe card notes.
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Dry substances – Whisk the dry substances in a bowl.
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Moist substances – Whisk the moist substances in a separate bowl.
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Combine moist and dry – Make a correctly inside the centre of the dry substances, pour the moist substances in and mix merely until you’ll not see any flour. The batter will look barely lumpy and that’s fully excellent. Don’t protect mixing to aim to make it clear – the lumps bake out and overmixing makes your loaf crumb a lot much less delicate.
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Cheese, herb and garlic – I like to do the herb and garlic swirls and cheese ribbons in 3 layers, using a 21 x 11 x 7 cm pan (8.3 x 4.5 x 2.75″) which makes a nice tall loaf.
Unfold 1/3 of the batter inside the loaf tin. Dollop 1/3 of the herb garlic mixture over and randomly push in and drag the knife by the use of – there are no tips or art work about this. You would possibly merely unfold the mix all through the ground. Then wedge the cheese slices in, upright, like pictured above, protruding is okay.
Then repeat this twice further. It’s excellent for the cheese to be protruding the very best – makes the ground golden and cheese crusted!
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Bake half-hour uncovered at 180°C/350°F (every fan-forced and commonplace ovens).
Must you’re questioning why the temperature is analogous for every styles of ovens, because you’re used to seeing the fan oven temp 20°C lower – good question! Please see FAQ – too extended to make clear there. 🙂
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Bake coated 20 minutes – Take away from the oven and loosely cowl with foil. Then bake for a further 20 minutes or until a skewer inserted into the middle comes out clear.
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Cool 5 minutes inside the loaf tin then not lower than 10 minutes on a rack sooner than slicing (it’s very fragile when scorching, straight out of the oven).
Butter isn’t needed.
Nevertheless it’s always welcome.
Serve this for afternoon tea, take it to picnics, as a side for meals. It’s moreover unbelievable for dipping into soups and gradual cooked stews!
– Johnsat x
PS It’s terrific eaten at room temperature however when you’ll get to it inside the primary couple of hours after taking it out of the oven and in addition you do the pretend-optional-butter-slather, it may be the easiest issue you eat all week.
Ingredients
- 7 oz / 200g block of cheese (cheddar or tasty), cut into 3mm / 0.1" thick slices, different widths for random ribbons throughout! (Note 1)
- 2 tbsp fresh rosemary , finely chopped
- 2 tbsp fresh parsley leaves , finely chopped
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 2 garlic cloves , crushed using garlic press or finely grated
- 3 tbsp extra virgin olive oil
- 1/2 tsp cooking salt / kosher salt (halve for fine table salt)
- 2 1/4 cups plain flour (all-purpose flour)
- 1 tsp baking soda (bi-carbonate soda), sub 3 1/2 tsp baking powder
- 3/4 tsp cooking salt / kosher salt (halve for table salt)
- 1/2 cup plain yogurt , Greek or regular (full fat, unsweetened)
- 3/4 cup milk , full fat best, low fat ok
- 2 large eggs (~50-55g/2oz each)
- 3 1/2 tbsp (50g) unsalted butter , melted
- 2 tbsp olive oil
- 2 small garlic cloves , crushed with garlic crusher or grated
Instructions
- Preheat oven to 180°C/350°F (both fan and standard ovens).
- Loaf tin – Grease a 21 x 11 x 7 cm loaf pan (8.3 x 4.5 x 2.75") lightly with butter or oil spray then line with baking paper (parchment paper). (Note 3)
- Herb and garlic swirl – Mix the ingredients in a small bowl, it should be a thick dollop-able mixture.
- Dry ingredients – Whisk the Dry Ingredients in a bowl.
- Wet ingredients – Whisk the wet ingredients in a separate bowl.
- Combine – Make a well in the centre of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.
- Swirls and cheese Layer 1 – Pour 1/3 of the batter into the bread tin. Dollop 1/3 of 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). Use 1/3 of the cheese slices and push them randomly into the batter. Push some all the way in and leave some poking out of the batter.
- Layers 2 and 3 – Repeat twice more. Don't worry about herb mixture exposed and cheese slices sticking out the surface, looks amazing when baked!
- Bake for 30 minutes, or until the top is golden. Remove from oven and cover with foil, then bake for a further 20 minutes (total baking time 50 minutes). Check to make sure the centre is cooked by inserting a skewer – it should come out clean.
- Cool in the loaf tin for 5 minutes then turn the bread out onto a cooling rack. Allow to cool for at least another 10 minutes before cutting thick slices. Butter is optional but always welcome!
Notes
1. Cheese – pre sliced can be used but they’re thinner so you can’t see them as well once baked. I like to cut into 3-4mm / 0.1″ thick slices, half about 2.5cm/1″ wide and others half that width for random cheese ribbons throughout. Rules are – there are no rules!
Shredded cheese sub – 2 cups tightly packed / 200g, just mix into the batter after combining the wet and dry ingredients just before scraping into the loaf tin.
Cheese types – colby, cheddar and tasty (popular type in Australia) are my go-tos, though you can use any you want except I don’t recommend mozzarella (not enough salt or flavour for this recipe).
2. Herbs – Experiment with combinations! You can substitute the fresh herbs with 1 tbsp dried herbs. See intro above for using pesto instead (1/3 – 1/2 cup).
Blitzing option – Instead of chopping the fresh herbs with a knife, you can just blitz everything up with a stick blender. Becomes finer so not quite as green as chopping (once baked) but works perfectly and is faster. Put everything in a jug that is just big enough to fit the head of a stick blender (you’ll need 1/2 cup lightly packed parsley and 1/4 cup rosemary leaves) and blitz. Don’t put garlic in whole, takes more effort to blitz than herbs. You might need an extra tablespoon of oil to loosen it up.
3. Loaf pan size – Larger pan will just produce a flatter loaf, but it works fine!
Keeps 4 days in an airtight container at room temperature. Beyond this, keep in the fridge and can be toasted to freshen up.
Originally published September 2015, updated 6 June 2025 with new and improved recipe (see FAQ for details), plus a recipe video added, sparkling new photos and most importantly, Life of Dozer section added!
Nutrition per serving.
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