Cheesy Garlic Herb Bread Bake

Description

This Cheesy Garlic Herb Bread Bake is a savory, no-yeast bread with a tender center, golden edges, and plenty of melted cheese. Fresh garlic, parsley, and Italian herbs give every slice a delicious aroma, while cheddar and mozzarella create a rich flavor and lightly stretchy texture.

Inspired by the golden loaf in the picture, this recipe uses a simple batter instead of kneaded dough. Baking powder helps it rise, so there is no proofing or waiting for yeast. Simply mix the dry and wet ingredients separately, fold them together, and bake.

Serve thick slices alongside tomato soup, a fresh salad, roasted chicken, or your favorite pasta. It also makes a comforting savory snack, especially when warmed and spread with a little butter.

Prep Time: 15 minutes
Bake Time: 45–55 minutes
Cooling Time: 15 minutes
Total Time: Approximately 1 hour 25 minutes
Servings: 10 slices
Pan Size: 9 × 5-inch loaf pan

Ingredients

For the Bread Batter

• 2 cups (250 g) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried Italian seasoning
• 2 large eggs, at room temperature
• ¾ cup (180 ml) milk
• ½ cup (120 g) plain Greek yogurt
• ¼ cup (60 g) unsalted butter, melted and slightly cooled
• 3 medium garlic cloves, finely minced
• 2 tablespoons finely chopped fresh parsley
• 1 cup (115 g) shredded sharp cheddar cheese
• ½ cup (55 g) shredded low-moisture mozzarella

For the Cheesy Topping

• ¼ cup (30 g) shredded cheddar cheese
• ¼ cup (25 g) shredded low-moisture mozzarella

For the Garlic Herb Finish

• 1 tablespoon unsalted butter
• 1 small garlic clove, finely minced
• 1 tablespoon chopped fresh parsley

Step-by-Step Instructions

1. Prepare the Oven and Pan

Preheat the oven to 350°F (175°C).

Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving an overhang along the long sides. This makes it easier to lift out the finished bread.

If using a glass loaf pan, check that it is oven-safe and follow its manufacturer’s temperature guidance. Set it on a dry cooling rack after baking.

2. Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, and Italian seasoning.

Break up any visible lumps so the baking powder distributes evenly throughout the flour. This helps the bread rise consistently.

3. Mix the Wet Ingredients

In a separate bowl, whisk the eggs, milk, Greek yogurt, and melted butter until mostly smooth.

Stir in the minced garlic and chopped parsley. Make sure the butter is warm rather than hot before adding it to the eggs.

4. Make the Batter

Pour the wet mixture into the dry ingredients. Fold gently with a spatula until the flour is almost incorporated.

Add the cheddar and mozzarella, then fold just until evenly distributed. The batter should be thick and scoopable, with no large pockets of dry flour.

Avoid beating or stirring excessively, as overmixing can make the finished bread tough.

5. Fill the Pan and Add Cheese

Spoon the batter into the prepared loaf pan and spread it gently into the corners.

Scatter the topping cheeses evenly over the surface. Leave some small gaps between the shreds so the bread can expand as it bakes.

6. Bake Until Cooked Through

Bake on the middle rack for 45–55 minutes. Begin checking at 45 minutes.

The top should be golden brown, and a skewer inserted into the center should come out without wet batter. Melted cheese may cling to the skewer, so check a second spot if necessary.

If the top browns before the center is ready, loosely cover it with foil and continue baking in 5-minute intervals.

7. Prepare the Garlic Herb Butter

Near the end of baking, melt the finishing butter in a small saucepan over low heat.

Add the minced garlic and cook gently for 30–60 seconds, just until fragrant. Remove from the heat and stir in the parsley. Do not let the garlic brown.

8. Brush, Cool, and Slice

Brush the hot bread lightly with the garlic herb butter.

Let it rest in the pan for 10–15 minutes, then lift it onto a cooling rack using the parchment. Allow it to cool a little longer before slicing with a serrated knife.

The bread is delicate when very hot, so slightly cooled slices will hold their shape better.

Tips and Notes

• Measure flour carefully: Weigh it if possible. Otherwise, spoon it into the measuring cup and level it without packing.
• Use freshly shredded cheese: It generally melts more smoothly than cheese coated with anti-caking ingredients.
• Choose low-moisture mozzarella: Fresh mozzarella can release too much liquid into the batter.
• Check your baking powder: Fresh, active baking powder is essential because this bread contains no yeast.
• Adjust the herbs: Replace the Italian seasoning with ½ teaspoon dried oregano and ½ teaspoon dried thyme.
• Use garlic powder if needed: Substitute 1 teaspoon garlic powder for the fresh garlic in the batter.
• Add a little heat: Fold in ¼ teaspoon crushed red pepper flakes for a gently spicy version.
• Keep additions modest: A tablespoon of chopped chives or well-drained sun-dried tomatoes adds flavor without overwhelming the batter.

Serving Suggestions

Serve this bread warm with roasted tomato soup, vegetable soup, or a crisp green salad. It also pairs well with baked chicken, saucy meatballs, and simple pasta dishes.

For a breakfast variation, toast a slice lightly and serve it with scrambled eggs. Leftover slices can also be cut into cubes and toasted for savory croutons.

Looking for another simple homemade bread? Our 3-Ingredient Mediterranean Flatbread is an easy option to serve with dips, soups, and salads.

Storage and Reheating

Once completely cooled, place the bread in an airtight container and refrigerate for up to 4 days.

Warm individual slices in the microwave for about 15–20 seconds, or reheat in an oven at 325°F (165°C) until warmed through. Cover loosely with foil if you want to keep the crust softer.

For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Frequently Asked Questions

Does this bread need yeast?

No. This is a savory quick bread made with baking powder, so it does not require kneading or rising time.

Can I replace the Greek yogurt?

Yes. Plain sour cream works well in the same quantity. Avoid sweetened or flavored yogurt.

Can I use only cheddar?

Yes. Replace the mozzarella with an equal amount of cheddar. The flavor will be stronger, and the texture will be less stretchy.

Why is the middle undercooked?

A smaller pan, inaccurate oven temperature, or removing the loaf too early can leave wet batter in the center. Use the recommended pan size and check the center before taking it out.

Can I bake it in a square dish?

Yes. An 8 × 8-inch baking dish creates a shallower bread bake. Start checking after 25–30 minutes and continue until the center is cooked through.

For another cheesy sharing bread, try our Cranberry Brie Sourdough Pull-Apart Bread, filled with creamy Brie and sweet cranberries.

Servings & Nutrition

Yield: 10 slices
Serving Size: 1 slice

Approximate nutrition per serving:

• Calories: 250 kcal
• Protein: 10 g
• Carbohydrates: 22 g
• Total Fat: 14 g
• Saturated Fat: 8 g
• Fiber: 1 g

Nutrition is estimated using 2% milk and plain nonfat Greek yogurt. Values vary with the ingredients and slice size.