https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Cheese%2C_Herb_%26_Garlic_Quick_Bread 2026-04-04T04:39:02Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Cheese,_Herb_%26_Garlic_Quick_Bread&diff=3000&oldid=prev 2018-01-29T00:32:15Z

<p>Created page with &quot;{{RecipeSummary |PrepTime= |CookTime=45-50 min @ 350 |Source=[https://www.recipetineats.com/cheese-herb-garlic-quick-bread/ Recipe Tin Eats] |Yield=~8 servings |Rating={{unrat...&quot;</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=<br /> |CookTime=45-50 min @ 350<br /> |Source=[https://www.recipetineats.com/cheese-herb-garlic-quick-bread/ Recipe Tin Eats]<br /> |Yield=~8 servings<br /> |Rating={{unrated}}<br /> }}<br /> === Ingredients ===<br /> * 4 tbsp fresh herbs , finely chopped (e.g. dill, rosemary, parsley and thyme)&lt;ref&gt;You can substitute the fresh herbs with 2 tbsp dried herbs.<br /> &lt;/ref&gt;<br /> * 2 tbsp olive oil<br /> * 5 oz / 150g block cheese (cheddar or tasty), cut into 2mm / 0.1&quot; thick slices (about 10 to 12 slices)&lt;ref&gt;You can substitute with pre-sliced cheese but I found it did not work as well because they are slightly thinner so they sort of disappear when baked. Cutting it yourself means you can cut them slightly thicker so you will end up with some ribbons of melted cheese in the bread.<br /> <br /> You can also substitute with grated cheese. If you do this, mix it straight into the batter just before pouring it in the tin.<br /> <br /> Tasty cheese is a common type of cheese here in Australia. A great all rounder and very good value. You can use any type of melting cheese with flavour / salt that you wish. Colby, Monterey Jack, cheddar, gruyere are all great! I don&#039;t recommend Mozzarella - it does not have enough salt or flavor for this particular recipe.&lt;/ref&gt;<br /> * Butter for greasing<br /> <br /> * 2 1/4 cups plain flour<br /> * 2 tsp baking powder<br /> * 1/2 tsp baking soda<br /> * 1 tsp salt<br /> <br /> * 1 1/4 cups buttermilk&lt;ref&gt;You can substitute this with 1 cup + 3 tbsp milk at room temperature +<br /> 1 tbsp vinegar. Set aside for 10 minutes until the surface of the milk curdles. Then use the milk, including the curdled bits, as the buttermilk in this recipe.&lt;/ref&gt;<br /> * 2 eggs<br /> * 2 small garlic cloves , crushed<br /> <br /> <br /> === Preparation ===<br /> Preheat oven to 350F.<br /> <br /> Grease a bread tin (8&quot; x 4&quot;) or small cake tin with butter.<br /> <br /> Mix the herbs and olive oil in a small bowl.<br /> <br /> Sift the Dry Ingredients into a bowl.<br /> <br /> Combine the Wet Ingredients into a bowl and whisk to combine.<br /> <br /> Make a well in the center of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.<br /> <br /> Pour 1/3 of the batter into the bread tin. Dollop half the herbs across the top then use a knife to &quot;swirl&quot; it into the batter up and down, and also turning the batter over (refer photo below).<br /> <br /> Use half the cheese slices and push them randomly into the batter. Push some all the way in and leave some poking out of the batter.<br /> <br /> Pour the remaining batter over the top. Dollop and swirl the remaining herbs, then randomly wedge in the remaining cheese, pushing most of it below the surface of the batter. Even out the surface.<br /> <br /> Bake for 30 minutes, or until the top is golden. Remove from oven and cover with foil, then bake for a further 15 to 20 minutes (total baking time of 45 to 50 minutes). Check to make sure the center is cooked by inserting a skewer - it should come out clean.<br /> <br /> Turn the bread out onto a cooking rack. Allow to cool for at least 10 minutes before cutting.<br /> <br /> === Notes ===<br /> &lt;references/&gt;<br /> <br /> [[Category:Quick Breads]]</div>

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