Herbed Cheese Quick Bread
"I made this recipe on Christmas morning and it was a hit with everyone. I prefer this bread with dill, but I think there are many combinations of herbs you could use. Also, you can use 2 cups all-purpose flour, instead of the two different types the original calls for."
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 1⁄2 cups white flour
- 1⁄2 cup whole wheat pastry flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 tablespoon brown sugar, packed
- 1⁄3 cup fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- 1⁄2 teaspoon fresh thyme or 1/2 teaspoon fresh dill, chopped
- 1 1⁄2 cups sharp cheddar cheese, grated
- 1 egg
- 3⁄4 cup milk
directions
- Preheat the oven to 375 F and lightly oil a loaf pan.
- Mix dry ingredients together in a large bowl and then stir in the herbs and cheese.
- In a smaller bowl, beat the egg and milk together.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- The batter will be stiff, but this is normal.
- Use a spatula to put the batter in the loaf pan, smoothing the top when done.
- Bake for 40-45 minutes until the top is solid and a knife in the centre comes out clean.
- Cool for 5 minutes on a wire rack before removing from the pan.
- Serve warm.
Questions & Replies
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Reviews
-
I've tried a few herb quick bread recipes but I found this one to be the best. I made them into muffins and we had them with dinner. Very flavorful and everyone loves them. Thank you! -
Great bread! I used all unbleached white flour and replaced the chives with the green part of scallions and fresh chopped sage and thyme. I served it with a hearty Pasta Fagioli #10671. I will make this again and try different herbs.
Tweaks
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Great bread! I used all unbleached white flour and replaced the chives with the green part of scallions and fresh chopped sage and thyme. I served it with a hearty Pasta Fagioli #10671. I will make this again and try different herbs.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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