Remember a few days ago, I showed you my french onion soup recipe? Remember I mentioned that I also made a really nice bread to go with it? Well, there it is – Cheese, herbs and garlic bread… It may sound just like another way of making garlic bread with cheese, but it’s actually bread made from scratch flavoured with cheese, herbs and garlic. Sounds nice, no? Well I can guarantee you that it tastes as good as it sounds 🙂
Although I don’t come from a family of cooks, bread was something we always made ourselves. Since I can remember, we always had a wood burning oven. When I was a kid, I remember my grandmother’s old cast iron cooker/oven which was used for all those traditional recipes and also for making bread. Then there was a big renovation of our property’s grounds and a brick wood burning oven was built together with a really nice brick barbecue. It was just what was missing 🙂 I remember my mother making the sourdough in the evening. Then early early in the morning my grandmother and later my dad or uncle would prepare the bread dough. It was a proper family affair. And the end result was this lovely crispy bread that smelt so good that we just wanted to dig into it straight out of the oven. But it was too hot and we would get stomach pains (according to my grandma).
I have tried to make bread at home but I can’t get anywhere near what I’m want to achieve. I guess my expectations are high 🙂 So I’m always on the look out for bread recipes that are easy and don’t involve sourdough. I still believe that’s the secret of great bread and I can’t really reproduce the one from my mum. So this cheese, herbs and garlic bread was my latest attempt. And I have to say: I’m happy with it. Tasty and crispy, just like I want my bread to be!
Cheese, herbs & garlic bread
Cheese and herbs:
- 4 tbsp of fresh herbs finely shopped (dill, rosemary, parsley and thyme) - I actually used dry herbs
- 2 tbsp olive oil
- 150 g cheddar cheese block cut into 5mm slices
- 2 1/4 cups plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/4 cups buttermilk
- 2 eggs
- 2 small garlic cloves crushed
- Preheat oven - 180C
- Grease a bread tin with butter.
- Mix the herbs and olive oil in a small bowl and set aside.
- In a large bowl, sift in the dry ingredients.
- Combine the wet ingredients in another 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 of the herbs across the top, then use a knife to "swirl" it into the batter up and down, and also turning it around.
- 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 slices, pushing most of it below the surface of the batter.
- Even out the surface.
- Bake for 30 min or until the top is golden.
- Remove from the oven, cover with baking paper and bake for a further 15-20min. Check with a skewer to make sure the centre is cooked.
- Remove from the tin and allow to rest 10 min before serving.
Mix together 1 cup + 3 tbsp of whole milk at room temperature + 1 tbsp vinegar
Set aside for 10 min until the surface of the milk curdles.
Use as per recipe