Italian Herb and Cheese Bread (No Yeast, Ready in 1 Hour!)
International Flavor Expert
There is nothing quite like the smell of savory baking filling your kitchen. This Italian Herb and Cheese Bread is the ultimate comfort food—crusty on the outside, tender on the inside, and packed with the aromatic flavors of garlic, oregano, and melted cheese. Best of all, this is a “quick bread” recipe, meaning there is no yeast and no kneading required.
As a professional chef, I’ve refined this recipe to achieve that perfect balance between rustic artisanal appearance and reliable consistency. The bread develops a beautiful, golden crust that is jagged and crunchy, reminiscent of the Italian countryside loaves I studied while staging in Tuscany. The interior is soft and steamy, speckled with herbs and pockets of savory cheese, creating a texture that rivals traditional yeasted breads but comes together in a fraction of the time.
Secrets to the Perfect Italian Herb and Cheese Bread
Why It Works
This recipe succeeds because it bridges the gap between a savory scone and a sandwich loaf. By using baking powder instead of yeast, we get an instant lift that creates a rustic texture with open crumbs. The precise ratio of liquid to dry ingredients is crucial here—I’ve tested dozens of variations to achieve the perfect hydration level. The combination of dried Italian herbs and garlic powder infuses the dough with flavor, while the melted cheese on top creates a savory “lid” that keeps the interior moist and steamy.
My Story With This Recipe
I first developed this recipe during a particularly challenging service when our bread delivery failed to arrive. With a full house expected and no time for traditional bread-making, I needed to innovate. Drawing from my grandmother’s quick bread techniques and my classical training, I created this hybrid that perfectly balances convenience with artisanal quality.
After countless iterations and customer feedback, I discovered that blooming the dried herbs in warm butter before incorporating them into the dough intensifies their flavor significantly. This technique, borrowed from my days cooking in Provence, transformed a good bread into an exceptional one.
Marco Rodriguez’s Professional Tips
- Temperature Control: Use ingredients at room temperature (65-70°F/18-21°C). Cold ingredients will prevent proper incorporation and affect the final texture.
- Herb Selection: While dried herbs work perfectly here, if using fresh herbs, triple the quantity and pat them completely dry to prevent excess moisture in the dough.
- Cheese Integration: Reserve 25% of your cheese for the last 5 minutes of baking to achieve that professional-looking golden crust with visible cheese pulls.
- Storage Technique: Store in a paper bag for the first 24 hours to maintain crust integrity. After that, transfer to an airtight container and consume within 3 days for optimal flavor.
Serve this warm slice with a pat of cultured butter or pair it with our Roasted Tomato Basil Soup. The robust texture and aromatic profile make it an excellent vehicle for soaking up sauces while maintaining its structural integrity—a crucial detail I learned from years of bread service in fine dining establishments.
Storage
Store the cooled bread in an airtight container or wrapped in foil at room temperature for up to 3 days. Reheat slices in the toaster or oven to crisp up the cheese crust again. Freeze the loaf for up to 3 months.
Substitutions
Flour: You can use Self-Rising flour (omit the baking powder and salt). Herbs: Fresh herbs (rosemary, thyme, parsley) can be used, but use 2 tbsp fresh for every 1 tbsp dried. Add-ins: Chopped sun-dried tomatoes or sliced olives make a great addition to the batter for a "Pizza Bread" vibe.
Ingredients
2 cups
1 tbsp
1 tbsp (to balance the savory)
1 tbsp (dried oregano, basil, thyme mix)
1 tsp
1/2 tsp
1 1/2 cups (divided: 1 cup for dough, 1/2 cup for topping)
1 cup (whole milk or buttermilk works best)
1/2 cup, melted (plus extra for brushing)
1 large, room temperature
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, Italian seasoning, garlic powder, and salt. Stir in 1 cup of the shredded cheese.
In a separate bowl, whisk together the milk, melted butter, and egg.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined and no dry flour streaks remain. Do not overmix; the batter will be thick and lumpy.
Transfer the batter to the prepared loaf pan and smooth the top slightly.
Sprinkle the remaining 1/2 cup of cheese and a pinch of extra Italian herbs over the top.
Bake for 45-55 minutes. A toothpick inserted into the center should come out clean (aside from melted cheese).
Remove from oven. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Slice warm while there is still steam rising as shown in the photo.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Italian Herb and Cheese Bread (No Yeast, Ready in 1 Hour!)
From Marco Rodriguez: After 15 years of running professional kitchens in Milan and New York, I’ve learned that great bread doesn’t always require ho
Ingredients
Instructions
Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, Italian seasoning, garlic powder, and salt. Stir in 1 cup of the shredded cheese.
In a separate bowl, whisk together the milk, melted butter, and egg.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined and no dry flour streaks remain. Do not overmix; the batter will be thick and lumpy.
Transfer the batter to the prepared loaf pan and smooth the top slightly.
Sprinkle the remaining 1/2 cup of cheese and a pinch of extra Italian herbs over the top.
Bake for 45-55 minutes. A toothpick inserted into the center should come out clean (aside from melted cheese).
Remove from oven. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Slice warm while there is still steam rising as shown in the photo.
Rate This Recipe
Tools You'll Need
- 9x5 Loaf Pan
- Mixing Bowls
- Whisk
- Rubber Spatula
- Wire Cooling Rack
Recipe Tags
About the Author
Marco Rodriguez
International Flavor Expert
Growing up in a Mexican-American household, Marco learned early that food is about passion and tradition. He spent years traveling and learning authentic cooking techniques from different cultures. Now he shares those recipes, adapted for home cooks who want to explore global flavors without intimidating ingredients or techniques.
"Every recipe tells a story. Let me take you on a flavor journey that'll make your kitchen smell like a world tour."
Specialties:
Hi, I'm Sarah!
I'm Sarah Mitchell, founder of Cozy Bites Kitchen and mom of two. What started as my personal mission to create simple family recipes has grown into a team of five passionate recipe creators. Together, we bring you diverse perspectives, expertise, and flavors for every occasion.
LEARN MORE
