Servings: 8–10 slices
Total Time: ~1 hour 10 minutes
Difficulty: Easy
Calories: ~260 per slice (varies by cheese)
Estimated Macros (per slice): 9g Protein | 22g Carbs | 15g Fat
The Cheesy, Cozy Bread You Can Make in Under an Hour
There’s something incredibly comforting about warm, savory bread straight from the oven. The smell of melted cheddar. The fragrance of fresh herbs. The golden crust crackling as you slice into it.
This Savory Cheese and Herb Bread (No Yeast) is the kind of quick bread that feels homemade and impressive — but doesn’t require kneading, rising, or waiting around.
Baking powder and baking soda give it lift, while sharp cheddar and fragrant herbs deliver bold flavor in every bite. It’s soft and tender inside with a beautifully golden crust on top.
Perfect with soups, eggs, or simply toasted with butter.
Look at the Recipe
- No yeast, no kneading, no rising
- Soft interior with a golden cheesy crust
- Ready in just over an hour
Ingredients Needed
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder (optional)
- ½ teaspoon onion powder (optional)
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 teaspoon fresh rosemary, finely chopped (optional)
Cheese
- 1½ cups shredded sharp cheddar cheese
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
(or 1 cup milk + 1 tablespoon lemon juice or vinegar) - ¼ cup unsalted butter, melted and slightly cooled
How to Make Our Savory Cheese and Herb Bread
1. Prep the Oven & Pan
Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, onion powder, thyme, and rosemary.
3. Add Cheese
Stir shredded cheddar into the dry mixture.
Coating the cheese in flour helps prevent it from sinking.
4. Mix Wet Ingredients
In a separate bowl, whisk eggs.
Add buttermilk and melted butter. Mix until smooth.
5. Combine
Pour wet ingredients into dry ingredients.
Stir gently until just combined.
Do not overmix — this keeps the bread tender.
6. Bake
Pour batter into the prepared loaf pan and smooth the top.
Bake 45–55 minutes, or until golden and a toothpick comes out clean.
If browning too quickly, loosely tent with foil during the last 10 minutes.
7. Cool & Serve
Let cool in the pan for 10–15 minutes.
Transfer to a wire rack, slice, and serve warm.
Storage & Serving Suggestions
- Room temperature: Up to 2 days, wrapped tightly
- Refrigerator: Up to 5 days
- Freezer: Slice and freeze up to 2 months
Serve with:
- Soups or stews
- Toasted with butter
- As a savory sandwich base
- Alongside eggs for breakfast
Flavor Variations
- Extra cheesy: Add ½ cup mozzarella or Parmesan
- Spicy: Mix in chopped jalapeños or red pepper flakes
- Herb swap: Try chives, parsley, or Italian seasoning
- Garlic boost: Add 1 minced garlic clove
Tips & FAQs
Can I use dried herbs?
Yes. Use half the amount of dried herbs compared to fresh.
Why no yeast?
Baking powder and baking soda give quick lift without rising time.
Can I make it high-protein?
Add ¼ cup unflavored protein powder and reduce flour slightly.
Can I make it gluten-free?
Use a 1:1 gluten-free flour blend.
