Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano or mixed herbs
- 1 ½ cups shredded cheese (cheddar or your choice)
- 2 tbsp chopped fresh herbs (parsley, thyme, or chives)
- 1 ¼ cups buttermilk (or milk + 1 tbsp lemon juice)
- 1 large egg
- ¼ cup vegetable oil or melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, black pepper, garlic powder, and dried herbs.
- Stir in shredded cheese and fresh herbs, coating evenly.
- In a separate bowl, whisk buttermilk, egg, and oil or melted butter until combined.
- Pour wet ingredients into dry ingredients and gently mix until just combined—avoid overmixing.
- Transfer batter to prepared pan and smooth the top. Optionally, sprinkle extra cheese and herbs on top.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a dairy-free option, substitute plant-based milk mixed with lemon juice and dairy-free cheese.
You can swap herbs based on availability and preference. Adjust dried herb quantity accordingly.
Avoid overmixing the batter to keep the bread tender.
Store leftover bread wrapped at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10
- Cook Time: 45