Herbcheesequickbread Recipes

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CHEESY GARLIC HERB QUICK BREAD



Cheesy Garlic Herb Quick Bread image

This could be the perfect bread for any dish. The sharp cheddar cheese makes it irresistible.-Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 40m

Yield 1 loaf (12 slices).

Number Of Ingredients 10

3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1 large egg, room temperature
1 cup fat-free milk
1/3 cup canola oil
1 cup shredded sharp cheddar cheese

Steps:

  • Preheat oven to 350°. In a large bowl, whisk together first 6 ingredients. In another bowl, whisk together egg, milk and oil. Stir in cheese and add to flour mixture; stir just until moistened., Spoon batter into a greased 9-in. cast-iron skillet and bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes.

Nutrition Facts : Calories 233 calories, Fat 10g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 175mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

NO YEAST CHEESE, GARLIC AND HERB BREAD



No Yeast Cheese, Garlic and Herb Bread image

A bread made without yeast with swirls of herb and pockets of cheese throughout. Slices well and especially great toasted!

Provided by Nagi | RecipeTin Eats

Categories     Bread

Time 50m

Number Of Ingredients 11

4 tbsp fresh herbs (, finely chopped (I used a mix of dill, rosemary, parsley and thyme) (Note 1))
2 tbsp olive oil
5 oz / 150g block cheese ((cheddar or tasty), cut into 2mm / 0.1" thick slices (about 10 to 12 slices) (Note 2))
Butter for greasing
2 1/4 cups plain flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/4 cups buttermilk ((See Note 3 for substitute))
2 eggs
2 small garlic cloves (, crushed)

Steps:

  • Preheat oven to 180C/350F.
  • Grease a bread tin (21 x 11 cm / 8" x 4") or small cake tin with butter.
  • Mix the herbs and olive oil in a small bowl.
  • Sift the Dry Ingredients into a bowl.
  • Combine the Wet Ingredients into a bowl and whisk to combine.
  • Make a well in the centre of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.
  • Pour 1/3 of the batter into the bread tin. Dollop half 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 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.
  • 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.
  • 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 centre is cooked by inserting a skewer - it should come out clean.
  • Turn the bread out onto a cooking rack. Allow to cool for at least 10 minutes before cutting.

Nutrition Facts : ServingSize 104 g, Calories 271 kcal, Carbohydrate 29.5 g, Protein 10.5 g, Fat 12.3 g, SaturatedFat 5.1 g, Cholesterol 62 mg, Sodium 512 mg, Fiber 1.2 g, Sugar 1.7 g

HERB BREAD



Herb Bread image

A delicious bread machine recipe, this bread is especially good with chicken stew.

Provided by CAROLMAROL68

Categories     Bread     Yeast Bread Recipes

Yield 12

Number Of Ingredients 12

¼ cup warm water (110 degrees F/45 degrees C)
2 tablespoons margarine
¾ cup milk
1 egg
1 teaspoon dried parsley
1 ½ teaspoons salt
½ teaspoon ground nutmeg
1 teaspoon rubbed sage
2 teaspoons celery seed
3 cups bread flour
2 tablespoons white sugar
1 teaspoon active dry yeast

Steps:

  • Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Start.

Nutrition Facts : Calories 164.4 calories, Carbohydrate 28.1 g, Cholesterol 16.7 mg, Fat 3.2 g, Fiber 1 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 325.1 mg, Sugar 3 g

HERB QUICK BREAD



Herb Quick Bread image

This simple bread is especially good with soups and stews, but slices are also tasty alongside fresh green salads. The herbs make it a flavorful treat any time of the year. -Donna Roberts, Shumway, Illinois

Provided by Taste of Home

Time 55m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
3 teaspoons caraway seeds
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon dried thyme
1 large egg, room temperature
1 cup fat-free milk
1/3 cup canola oil

Steps:

  • Preheat oven to 350°. In a large bowl, whisk together first 7 ingredients. In another bowl, whisk together egg, milk and oil. Add to flour mixture; stir just until moistened. , Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 160mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

HERB QUICK BREAD



Herb Quick Bread image

From Taste of Home's Light and Tasty. I haven't tried it yet but it looks so good that I wanted to save it for safekeeping. Cook time does not include cooling time.

Provided by lucid501

Categories     Quick Breads

Time 55m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 tablespoon caraway seed
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground nutmeg
1 egg
1 cup milk
1/3 cup canola oil

Steps:

  • In a large bowl, combine the first seven ingredients.
  • In a small bowl, whisk the egg, milk, and oil; stir into dry ingredients just until moistened.
  • Transfer to a greased 9x5 pan.
  • Bake at 350 for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool for 10 minutes before removing to a wire rack to cool completely.

CHEESE AND HERB BEER BREAD



Cheese and herb Beer bread image

This cheese and herb beer bread is an easy recipe that is crazy good served with a steaming pot of chili or simply enjoyed with butter.

Provided by Alida Ryder

Categories     Baking     Bread

Time 1h15m

Number Of Ingredients 6

3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 x 340ml bottle beer of your choice
1.5 cups grated mature cheddar
3 tablespoons fresh herbs (chopped (I used parsley, thyme and basil))

Steps:

  • Pre-heat the oven to 170°c and grease a loaf tin well.
  • Combine the flour, baking powder and salt.
  • Add 1 cup of the cheese and herbs and mix well then pour in the beer and mix until just combined.
  • Transfer the dough to the prepared loaf tin then scatter over the remaining cheese and place in the oven.
  • Bake for 45-60 minutes until the bread sounds hollow when tapped.
  • Remove from the oven and allow to cool for 20-30 minutes before serving.

Nutrition Facts : Calories 267 kcal, Carbohydrate 34 g, Protein 11 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 425 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

CHEESY GARLIC HERB CRACK BREAD



Cheesy Garlic Herb Crack Bread image

Cheesy Garlic Herb Crack Bread is outrageously buttery and cheesy with each pull-apart piece and bursting with fresh herb and garlic flavors. The BEST!

Provided by Tessa Arias

Categories     Side Dish

Time 40m

Number Of Ingredients 8

1 crusty sourdough or artisan loaf
4 ounces (1 stick) unsalted butter, melted
2 garlic cloves, minced
1/2 teaspoon kosher salt
1 tablespoon fresh parsley, chopped
2 teaspoons fresh rosemary, minced
2 teaspoons fresh thyme, minced
3/4 cup shredded Mozzarella cheese

Steps:

  • Preheat the oven to 350°F.
  • Combine the melted butter, garlic, salt, parsley, rosemary, and thyme in a small bowl.
  • With a serrated bread knife, cut the bread on a diagonal into 1-inch diamonds, being careful not to slice all the way through. Use your fingers to pry open each crack and drizzle with 1 teaspoon of butter and a pinch of the shredded cheese. Don't worry if you make a bit of a mess.
  • Wrap the entire loaf in foil. To make ahead, place the foil wrapped bread in the fridge overnight or in the freezer for a month, thawing before baking. Place on a rimmed baking sheet, and bake for 15 minutes, or until the cheese has mostly melted. Carefully remove the foil and continue to bake for another 5 minutes, or until crusty. Serve immediately.

HERB & CHEESE QUICK BREAD



Herb & Cheese Quick Bread image

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!

Provided by Katzen

Categories     Quick Breads

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon sage
1/4 cup margarine or 1/4 cup butter
1 cup old cheddar cheese or 1 cup monterey jack cheese
1 egg, beaten
1/2 cup yogurt
1/2 cup milk
1/8 cup poppy seed

Steps:

  • 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.

HERBED TOMATO QUICK BREAD



Herbed Tomato Quick Bread image

A savory bread that comes together quickly using fresh tomatoes and basil. Perfect for using summer produce!

Provided by Lynn April

Time 1h15m

Number Of Ingredients 12

3 cups all purpose flour
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon black pepper
1 large tomato (diced (about 2 cups))
1/4 cup packed fresh basil (finely chopped)
2 cloves of garlic (minced)
2 large eggs (lightly beaten)
1/3 cup extra virgin olive oil
1/2 cup milk
1 and 1/2 cups + 1/4 cup shredded cheese (any kind, divided)

Steps:

  • Preheat the oven to 350ºF. Spray a loaf pan with nonstick spray or olive oil. Set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Set aside.
  • In another large bowl, toss together the tomato, basil, and garlic. Add the eggs, olive oil, and milk, and toss again to coat everything.
  • Pour the wet ingredients into the dry ingredients and stir until mostly combined. Add 1 and 1/2 cups of the cheese and continue to stir until everything is evenly dispersed. Batter will be thick.
  • Pour the batter into the prepared loaf pan and spread evenly with a spatula. Sprinkle the remaining 1/4 cup of cheese on top of the batter.
  • Bake loaf for 55-60 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool in the pan at least 15 minutes before removing and serving warm. Store leftovers covered tightly at room temperature up to 3 days, or in the refrigerator up to one week. Since bread is very moist, it will spoil quickly at room temperature. Warm slices in the microwave or toast in a toaster oven or broiler, if desired. Loaf freezes well, up to 2 months. Thaw in refrigerator overnight.

HERB CHEESE BUTTER



Herb Cheese Butter image

This is a good herb butter, and will last about 4 days in the refrigerator. You don't have to add the cheese if you don't want to.

Provided by ROCKTWEETY

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 8m

Yield 8

Number Of Ingredients 6

¼ cup butter, softened
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh parsley
¼ teaspoon dried oregano
1 pinch garlic powder
1 pinch salt and pepper to taste

Steps:

  • In a small bowl, stir together the butter, Parmesan cheese, parsley, oregano, garlic powder, salt and pepper. Refrigerate. Let stand at room temperature for 25 minutes before using.

Nutrition Facts : Calories 54.2 calories, Carbohydrate 0.2 g, Cholesterol 15.8 mg, Fat 5.9 g, Protein 0.3 g, SaturatedFat 3.8 g, Sodium 50.5 mg

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