Herb & Cheese Quick Bread

"The restaurant next to my old office building used to give you a piece of this wonderful bread with every meal. When they sold the restaurant, they gave out the wonderful recipe. Enjoy!"
 
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photo by Marina No Ar photo by Marina No Ar
photo by Marina No Ar
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy photo by Leggy Peggy
photo by I'mPat photo by I'mPat
photo by I'mPat photo by I'mPat
Ready In:
50mins
Ingredients:
13
Serves:
8-10
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ingredients

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directions

  • Combine dry ingredients.
  • Cut in margarine or butter.
  • Combine cheese, egg, yogurt and milk, and add to other ingredients.
  • Dump into a round or square 9-inch pan, sprinkle with poppy seeds.
  • Bake at 350°F for 30-45 minutes, or until a knife inserted in the center comes out clean.

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Reviews

  1. Made this with chicken and noodles tonight. Took me 10 minutes longer to cook than recipe stated. I think it needed fresh herbs instead of dried and a little more cheese. I double checked the recipe when I noticed it didn't require salt? I didn't add it but MAN did it need it. A little sprinkling on each piece did the trick. Used greek yougurt.
     
  2. A really good quick bread. I was pressed for time and melted the butter instead of cutting it in; it came out just fine, so will keep doing that!. I omitted the sage otherwise made as stated. I used an 8 inch square pan and it came out just right in 38 min. Half of it is now in the freezer :) Made for Zaar Stars Tag.
     
  3. Salt needs to be in this recipe; the other reviewers are correct. This bread is flat without salt. I sprinkled REAL SALT on the bread when I had some by itself. When served with tasty meat, it may not be necessary. The bread looks and smells nice; it needs salt in the ingredients list.
     
  4. You were so lucky the restaurant handed out the recipe. We are so lucky you shared it here. I made this pretty much as written. Cut back on the baking powder by about 1/4 teaspoon and added 1/2 teaspoon of salt. Used a nice tangy Greek yogurt and a sharp cheddar. Completely forgot about the poppy seeds. Oops! That won't happen next time. I'll make this often. Can imagine adding a handful of finely chopped kalamata olives and the green onions others have suggested. Thanks very much for posting.
     
  5. Great tasting bread that can be enjoyed with many things. I used 1/2 unbleached AP flour and 1/2 whole wheat, med. Cheddar and sour cream for the yogurt (the only yogurt in the house is vanilla which didn't seem like a great choice, lol) and I added two sliced green onions (I had two to use up and this just seemed a natural for them). This made a wonderful late Sunday brunch along with veggie sausage patties and and an organic free range egg. Simple to make, the inside is very soft and tender with a nice crust. YUM!
     
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Tweaks

  1. Quick and delicious! This bread came out soft and moist with a beautiful golden crust and was a winner with the family. Did not even get to take a picture As they devoured it in less time than it took to make it. Would definitely make again. I did replace the butter with melted butter (short on time) and the yogurt (didn't have any) with sour cream and it required exactly 40 minutes to bake and came out beautifully. Love it!
     
  2. Made this with chicken and noodles tonight. Took me 10 minutes longer to cook than recipe stated. I think it needed fresh herbs instead of dried and a little more cheese. I double checked the recipe when I noticed it didn't require salt? I didn't add it but MAN did it need it. A little sprinkling on each piece did the trick. Used greek yougurt.
     
  3. What a wonderfully quick, easy and tasty recipe.<br/>I made this with my three year old who had a ball measuring out the ingredients,mixing it and especially 'dumping' it in the pan!<br/>I subbed marjoram for sage, as I had none, and used low fat strong cheddar for the cheese.<br/>My daughter and I loved this...the flavours were delicious and the aroma delightful.A perfect partner for a bowl of hearty soup!<br/>Thanks Kat...I will definitely be doing this again!
     

RECIPE SUBMITTED BY

I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
 
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