Bread & Breakfast

Quick bread with herbs, cheese and sun-dried tomatoes

If you’ve wanted to try baking your own bread for ages but the thought of using yeast scares you, this recipe is for you. If you can deal with yeast without killing the little beasts but you need to practice more to perfect the art of kneading dough, this recipe is for you too. Consider it a confidence booster. If you pull this off, maybe, next time you won’t feel so intimidated by yeast and kneading.

A quick bread is a bread that uses no yeast. You don’t need to knead the dough and wait for it to rise either. Just mix, pour into a pan and bake. Quick bread with herbs, cheese and sun-dried tomatoes

Granted that a quick bread does not have the chewy texture of bread made with yeast. Granted that a quick bread doesn’t rise and double and volume spectacularly. But with the addition of herbs and cheese, a quick bread can be just as delicious and aromatic.

Speedy and I enjoyed the quick bread with baked buttermilk chicken and a simple lettuce salad, and they all went beautifully together.

I used whole wheat flour for my quick bread but you can use ordinary bread flour. It might even look prettier if you use bread flour because the lighter-colored bread will offset the specks of green, yellow and red better.

Based on a recipe in Essential Cooking Series Baking cookbook.


  • 2 tbsps. of olive oil (not extra virgin), plus more for the pan
  • 2 tbsps. of sugar
  • 1 egg
  • 1/2 tsp. of finely minced garlic
  • 2/3 c. of buttermilk
  • 1 and 1/2 c. of bread flour or whole wheat flour, or a combination of the two
  • 1 tsp. of baking powder
  • 1/4 tsp. of baking soda
  • 3/4 tsp. of salt
  • 65 g. of sharp cheddar cheese, grated
  • 1/4 c. of finely sliced green onions
  • 1/4 c. of finely chopped white onion
  • 1/8 c. of chopped parsley
  • 1/8 c. of chopped sun-dried tomatoes


  1. Preheat the oven to 350F.
  2. Take a small loaf pan and brush the bottom and sides with olive oil.
  3. In a bowl, whisk together the olive oil, sugar, egg, garlic and buttermilk.
  4. In another bowl, stir together the flour, baking powder, baking soda and salt. Throw in the cheese, onions, parsley and chopped tomatoes. Toss to coat the bits of cheese, tomatoes and herbs with flour.
  5. Add the wet mixture to the dry mixture. Stir just until combined and lump-free. Do not overmix.
  6. Bake for 40 to 50 minutes or until the top and sides are lightly browned.
  7. Allow the quick bread to cool in the pan for another 10 minutes before inverting to a cutting board.

Preparation time: 15 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 1

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