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Savory Cheese Quick Bread

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A quick and delightful bread bursting with flavor, perfect as an accompaniment to soups, salads, or enjoyed on its own.

Ingredients

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  • 1 cup (240ml) cold buttermilk
  • 2 large eggs
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon garlic powder
  • 1 tablespoon (12g) granulated sugar
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 cup (6g) chopped fresh basil or parsley
  • 5 tablespoons (71g) unsalted butter, cold and cubed
  • 1 and 1/2 cups (190g) shredded asiago or parmesan cheese
  • 1/3 cup (50g) chopped oil-packed sun-dried tomatoes (optional)
  • 2 tablespoons unsalted butter, melted (for topping, optional)

Instructions

  1. Preheat your oven to 350F (177C) and grease a loaf pan.
  2. Whisk together the cold buttermilk and eggs until well combined.
  3. Mix the all-purpose flour, baking powder, baking soda, garlic powder, granulated sugar, salt, black pepper, and chopped herbs until uniform in a separate bowl.
  4. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  5. Combine the shredded cheese and sun-dried tomatoes (if using) in a large bowl, then add the wet mixture from the first bowl. Mix until just combined; be careful not to overmix.
  6. Pour the batter into the prepared loaf pan, and optionally brush the top with melted butter for added flavor and color.
  7. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

For extra flavor, try adding minced garlic or cheese with different seasonings like rosemary or oregano. Store leftover bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. This bread also freezes well; slice before freezing and wrap tightly.

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