Name: Homemade Herb Bread Loaf with Garlic and Cheese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 7 oz / 200g block of cheese; 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); 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)

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This savoury loaf comes out of the oven with a golden, craggy top, a buttery crumb, and the unmistakable aroma of garlic and herbs drifting through the kitchen. Inside, pockets of melted cheese thread their way through the bread in soft ribbons, giving every slice a comforting richness. It’s the kind of loaf that feels at home on a cosy weeknight table beside a bowl of soup, yet it also looks perfectly at ease on a brunch board or holiday spread. Thanks to baking soda and baking powder rather than yeast, there’s no proofing or waiting involved, but the result still feels wonderfully bakery-worthy.

Homemade Herb Bread Loaf with Garlic and Cheese Recipe

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Ingredient Breakdown

The foundation of this loaf is a simple blend of plain all-purpose flour, baking soda, and salt. The flour creates structure, the baking soda (or baking powder alternative) provides lift and a gentle rise, and the salt ensures each bite tastes balanced rather than flat. Together, they form a reliable base that can hold generous amounts of cheese and herbs without collapsing.

The dairy trio is where the texture becomes especially luxurious. Plain yogurt and milk work together to keep the crumb moist and tender, with a slight tang from the yogurt that quietly sharpens the overall flavour. Melted unsalted butter adds richness and a silky mouthfeel, leaving the loaf pleasantly soft rather than dry or crumbly. This combination ensures the bread stays enjoyable even after it cools, instead of turning stodgy.

Eggs and oils play several roles at once. The eggs bind the batter, helping the loaf slice cleanly without falling apart. Olive oil layers in its own subtle fruitiness and keeps the crumb supple, while butter contributes a rounded, classic savoury flavour. Using both fat sources gives complexity and keeps the bread from feeling heavy.

The herb and garlic swirl is where personality really shines. Fresh rosemary and parsley bring brightness and a garden-fresh aroma, while dried oregano and thyme add a deeper, more concentrated herbal note. Crushed garlic is woven into this mixture, so every swirl carries its pungent, savoury punch. Mixed with extra virgin olive oil and salt, the swirl becomes a thick, spoonable paste that streaks through the batter and bakes into fragrant pockets.

Then there’s the cheese, which is the final flourish. A block of cheddar or another “tasty” cheese is sliced thinly but in varying widths. This irregularity is intentional: some slices melt into thin lines that lace through the crumb, while others create gooey, generous pockets. The result is a loaf with character in every slice, never monotonous, and always full of flavour.

Step-by-Step Preparation Guide

The process begins with preparing the loaf tin properly, which sets the stage for an easy release later. A light coating of butter or cooking spray ensures the paper clings to the pan without slipping, while a sheet of baking parchment is pressed into place with enough overhang on the long sides to act as handles. This makes lifting the baked loaf out of the pan simple and prevents the crust from tearing or sticking.

Next, the dry and wet components are mixed separately. The flour, baking soda (or baking powder), and salt are whisked together in a bowl until everything looks uniform and there are no visible streaks. This step distributes the leavening evenly, preventing random dense patches. In another bowl or jug, yogurt, milk, eggs, melted butter, olive oil, and crushed garlic are combined. Whisking them together until smooth ensures the fats and liquids are fully integrated, so they fold into the dry ingredients without forming pockets.

When the wet mixture is poured into a well in the centre of the dry ingredients, a gentle hand becomes important. Using a spatula or wooden spoon, the batter is folded just until no dry flour remains. It should feel thick yet pourable, with a slightly glossy finish. Over-mixing at this stage can toughen the crumb by overworking the gluten, so it’s best to stop as soon as the batter looks cohesive.

The herb swirl comes together in a small bowl, where the extra virgin olive oil, chopped rosemary, parsley, dried oregano, thyme, garlic, and salt are stirred into a dense, aromatic paste. It should be thick enough to dollop rather than run, so it holds its shape when spooned over the batter. This consistency allows it to form distinct streaks instead of disappearing into the mix.

Layering is where the loaf becomes visually and texturally interesting. A third of the batter is spread over the base of the tin, then a third of the herb mixture is dotted on top. A knife is drawn through the batter and herbs in an up-and-down motion, turning the batter over in places to create marbled ribbons. One-third of the cheese slices are then pushed into the batter at random angles, with some pieces pressed deep into the centre and others left partially exposed on top. This pattern is repeated twice more, building layers of batter, herb swirl, and cheese that will bake into a beautifully mottled interior and a rustic, cheesy top.

The baking process happens in two phases. The loaf goes into a preheated 180°C/350°F oven uncovered for around 30 minutes, allowing the surface to become golden and slightly crisp. After this initial stage, a loose foil cover is added to shield the top from over-browning while the interior continues to cook. The loaf returns to the oven for about 20 more minutes. A skewer inserted into the centre should emerge clean or with just a few moist crumbs when it’s ready, with no streaks of wet batter clinging to it.

Once baked, the loaf needs a brief rest. It sits in the tin for about 5 minutes, which helps it settle and makes it easier to handle. Then it’s lifted out using the parchment overhang and transferred to a wire rack. Allowing the bread to cool for at least 10 minutes gives the crumb time to firm up, so slices hold together neatly. When cut into thick slabs, the warm bread reveals its herb swirls and molten cheese pockets, ready to be enjoyed plain or with a smear of butter.

Recipe Tips

Using room-temperature wet ingredients helps the batter come together more smoothly and encourages a more even bake. Cold eggs or yogurt can cause the melted butter to firm up in tiny lumps, leading to a slightly uneven texture. Letting everything sit out for a short time before mixing keeps the batter silky and consistent.

Adjusting salt levels is important if swapping ingredients. Salted butter or fine table salt both taste more assertive than kosher salt, so the quantity should be reduced to avoid an overly salty loaf. Start with a little less than the recipe suggests and taste the herb swirl mixture to fine-tune.

For swirl success, the herb mixture needs to be thick enough to sit on the batter without sinking. If it looks too runny, adding a touch more chopped herbs can help. When swirling, use a gentle hand and avoid “overmixing” the swirl into the batter, or it will lose its marbled effect and concentrate in one area.

Preventing a dense or gummy texture comes down to handling and bake time. Over-mixing creates too much gluten, which leads to a tough crumb, while under-baking leaves the centre pasty. Stop folding the batter once the flour has disappeared, and rely on the skewer test towards the end of baking to check doneness.

Customising the cheese keeps the loaf exciting. A sharp cheddar will deliver a more pronounced flavour, while a milder cheese offers a softer, creamier profile. Sliced cheese gives those distinctive ribbons, but in a pinch, grated cheese can be used; just fold it lightly into each layer or sprinkle it over instead of pushing in individual pieces.

For storage, let the loaf cool completely before wrapping. It can be kept at room temperature for a day, or refrigerated in an airtight container for a few days. To revive slices, warm them briefly in a low oven or toaster oven so the cheese softens again. The bread also freezes well; wrap it tightly, freeze in portions, and reheat from frozen or after thawing for a quick, comforting side.

What to serve With this recipe

This garlicky, herb-streaked loaf pairs beautifully with a range of soups. A classic tomato soup is an obvious match, as the acidity of the tomatoes cuts through the richness of the cheese and butter. Vegetable soups, whether rustic and chunky or blended and smooth, benefit from the extra flavour, while creamy chicken or mushroom soups turn into a cosy, bistro-style meal when served alongside a thick slice.

To balance the richness, fresh, crisp salads make an excellent partner. A simple green salad with a bright lemon or mustard vinaigrette adds freshness and a little bite. Mediterranean-style salads featuring cucumber, tomato, red onion, and olives complement the herbs in the loaf and create a colourful plate that feels generous without being heavy.

This bread also works well with hearty main dishes. Roasted chicken, grilled meats, and slow-simmered stews all welcome a savoury loaf for soaking up juices and sauces. Pasta bakes, especially those with creamy or tomato-based sauces, gain an extra layer of comfort when served with slices of this bread instead of regular garlic toast.

At breakfast or brunch, the loaf becomes a centrepiece rather than just a side. Serve it warm with scrambled or fried eggs, crispy bacon, or smoked salmon for a savoury spread. It can also be sliced and served with a selection of dips and spreads—think whipped feta, hummus, or herbed cream cheese—for people to build their own combinations.

For entertaining, the bread can be transformed into crostini-style bases. Slice it into thinner pieces, toast lightly, and top with combinations like roasted vegetables, soft cheeses, or charcuterie. The herbs and garlic already in the loaf mean each crostino starts with plenty of flavour, making even simple toppings feel considered and special.

Creative Variations

There are many ways to customise this loaf while keeping the core method intact. Swapping or combining herbs is the most straightforward change. Basil brings a sweet, aromatic note, chives add a gentle onion character, and mixed Italian herbs offer a familiar, pizzeria-style flavour. A blend of fresh and dried herbs can create more depth, giving the loaf a unique signature.

For those who enjoy a stronger garlic presence, the recipe adapts easily. Roasted garlic can be mashed and blended into the swirl for a sweeter, mellow intensity, while an extra clove or two of fresh garlic will create a more assertive, savoury punch. Adjusting the quantity allows the loaf to lean from subtly garlicky to boldly aromatic.

Cheese variations give the loaf an entirely different personality. Smoked cheese lends a deeper, campfire-style flavour that pairs wonderfully with grilled meats. Mozzarella adds extra stretch and gooeyness, particularly when tucked into the top layer where it can bubble and brown. A combination of cheeses—such as cheddar, mozzarella, and a little Parmesan—creates complexity and a more nuanced flavour profile.

Adding a hint of spice can be a welcome twist. A pinch of chilli flakes stirred into the herb mixture introduces gentle heat without overwhelming the other flavours. Freshly ground black pepper or a dusting of paprika can also be scattered over the top before baking for a subtle kick and an appealing colour.

The batter can even be adapted for smaller formats like mini loaves or muffins. Dividing the mixture among mini tins or a muffin tray makes individual portions perfect for lunchboxes, picnics, or brunch gatherings. Baking time will be shorter, so it’s important to check early and use the skewer test to prevent over-baking. The same layers of batter, herbs, and cheese can still be created in miniature, giving each person their own little loaf.

Frequently Asked Questions

This herb bread can be made ahead of time and still taste excellent. Baking it earlier in the day or even the night before serving works well, as long as it is cooled properly, wrapped tightly, and warmed briefly in the oven before serving to refresh the crust and soften the cheese.

If the top browns too quickly while the centre is still undercooked, loosely tenting the loaf with foil is the best solution. This shields the surface from direct heat, preventing scorching while the interior continues to bake through.

Recognising whether the loaf is underbaked or overbaked comes down to texture and the skewer test. An underbaked loaf will feel heavy in the centre and leave streaks of wet batter on the skewer, while an overbaked one will be very dark and feel dry. The ideal point is when the skewer emerges mostly clean, with just a few moist crumbs.

Greek yogurt can be swapped for regular yogurt or even sour cream, but each option changes the texture slightly. Greek yogurt and sour cream make the crumb a little richer and denser, while regular yogurt keeps it lighter. If using a very thick yogurt, a tiny splash more milk can help maintain a pourable batter.

Converting the recipe to different pan sizes is possible with some adjustments. A larger, wider pan will produce a flatter loaf that bakes more quickly, while a smaller, deeper tin will need more time in the oven. Checking the loaf earlier or later than the original baking time and relying on the skewer test ensures it cooks properly.

For a vegetarian-friendly version where cheese rennet is a concern, choosing cheeses labelled as using microbial or vegetarian rennet solves the issue. Many supermarkets and speciality shops clearly mark these options, allowing the loaf to stay cheesy and satisfying while aligning with dietary preferences.

This homemade herb bread loaf with garlic and cheese is both practical and impressive, delivering big flavour without complicated techniques or long resting times. The tender crumb, aromatic herb swirls, and molten pockets of cheese make it an easy favourite for family dinners, relaxed brunches, and special occasions alike. With so many ways to vary the herbs, cheeses, and accompaniments, it can be tailored to suit different tastes and menus, gradually becoming a dependable, signature bread that guests look forward to seeing on the table.

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.