Name: Garlic Herb and Cheese Bread
Ingredients: 2 tbsp fresh rosemary , finely chopped; 2 tbsp fresh parsley leaves , finely chopped; 1 tsp dried oregano; 1/2 tsp dried thyme; 2 garlic cloves , crushed using garlic press or finely grated; 3 tbsp extra virgin olive oil; 1/2 tsp cooking salt / kosher salt (halve for fine table salt); 2 1/4 cups plain flour (all-purpose flour); 1 tsp baking soda (bi-carbonate soda), sub 3 1/2 tsp baking powder; 3/4 tsp cooking salt / kosher salt (halve for table salt); 1/2 cup plain yogurt , Greek or regular (full fat, unsweetened); 3/4 cup milk , full fat best, low fat ok; 2 large eggs (~50-55g/2oz each); 3 1/2 tbsp (50g) unsalted butter , melted; 2 tbsp olive oil; 2 small garlic cloves , crushed with garlic crusher or grated

Ingredients

Scale

Herb and garlic swirl

2 tbsp fresh rosemary , finely chopped
2 tbsp fresh parsley leaves , finely chopped
1 tsp dried oregano
1/2 tsp dried thyme
2 garlic cloves , crushed using garlic press or finely grated
3 tbsp extra virgin olive oil
1/2 tsp cooking salt / kosher salt (halve for fine table salt)

Dry Ingredients

2 1/4 cups plain flour (all-purpose flour)
1 tsp baking soda (bi-carbonate soda), sub 3 1/2 tsp baking powder
3/4 tsp cooking salt / kosher salt (halve for table salt)

Wet Ingredients

1/2 cup plain yogurt , Greek or regular (full fat, unsweetened)
3/4 cup milk , full fat best, low fat ok
2 large eggs (~50-55g/2oz each)
3 1/2 tbsp (50g) unsalted butter , melted
2 tbsp olive oil
2 small garlic cloves , crushed with garlic crusher or grated

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Instructions

Preheat oven to 180°C/350°F (both fan and standard ovens).
Loaf tin – Grease a 21 x 11 x 7 cm loaf pan (8.3 x 4.5 x 2.75″) lightly with butter or oil spray then line with baking paper (parchment paper). (Note 3)
Herb and garlic swirl – Mix the ingredients in a small bowl, it should be a thick dollop-able mixture.
Dry ingredients – Whisk the Dry Ingredients in a bowl.
Wet ingredients – Whisk the wet ingredients in a separate bowl.
Combine – Make a well in the centre of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.
Swirls and cheese Layer 1 – Pour 1/3 of the batter into the bread tin. Dollop 1/3 of the herbs across the top then use a knife to “swirl” it into the batter up and down, and also turning the batter over (refer photo below). Use 1/3 of the cheese slices and push them randomly into the batter. Push some all the way in and leave some poking out of the batter.
Layers 2 and 3 – Repeat twice more. Don’t worry about herb mixture exposed and cheese slices sticking out the surface, looks amazing when baked!
Bake for 30 minutes, or until the top is golden. Remove from oven and cover with foil, then bake for a further 20 minutes (total baking time 50 minutes). Check to make sure the centre is cooked by inserting a skewer – it should come out clean.
Cool in the loaf tin for 5 minutes then turn the bread out onto a cooling rack. Allow to cool for at least another 10 minutes before cutting thick slices. Butter is optional but always welcome!