Herbed Cheese Bread

Tuesday 9 February 2010

Oh, what a blustery, cold and yucky day we are having here . . . it seems that Winter has returned with a vengeance . . . except that the snow isn't laying this time . . .

Instead it melts almost as soon as it touches the soggy, muddy ground . . .

It was so pretty earlier today . . .

We stood at the window and watched it fall like goosedown across the yard . . . the air filled with big soft fluffy flakes . . .

With all the snow and the cold, the birds have been extra hungry today . . . their bodies fluffed up to twice the size as they hop here and there around our feeding station. They enjoyed an extra treat of the rinds from our morning's breakfast bacon . . . the blackbirds greedily trying to snaffle it up before any other birds would have the chance . . .

Lunch was a delicious hot curried tomato soup, that you can see over on my Oak Cottage blog . . . it was warm and comforting and very, yummy, just perfect for a cold, wet day such as this . . .

To go with it???

Why a savoury cheese and herb quick bread that was so very easy to make, and oh-so-very delicious . . . served warm from the oven, and spread with lots of cold dairy butter . . .

The butter's golden softness soaking into the tender and herby crumb of the bread . . . all cheesy and scrumptious with a nice and crunchy crust. OH, it was so very good . . .

were so very good . . . together . . .

Kinda makes you grateful for cold, snowy, yucky days . . .


*Herbed Cheese Bread*
Makes 1 (1 pound) loaf
Printable Recipe

Tasty quick bread, with a lovely herbed and cheesey flavour and rustic texture. Delicious on it's own served either warm or cold with butter. It's also a great bread to serve with hot soups and stews. Makes a great picnic treat as well with sliced meats and cheese.

4 ounces white self raising flour
4 ounces wholemeal self raising flour
1 tsp dry English mustard powder
2 TBS chopped fresh herbs (chives, thyme, basil, sage and parsley)
4 ounces mature Cheddar Cheese, grated
1 ounce butter
1 large egg, beaten
150ml of water

Pre-heat the oven to 190*C/375*F. Butter a 1 pound loaf tin. Set aside.

Mix together the flour, mustard, herbs and cheese. Melt the butter and then add to the flour mixture along with the egg and water. Mix to a soft, wet, cake-like dough. Turn into the prepared tin and bake for 45 minutes until well risen and golden brown. Remove from the oven to cool on a wire rack.


  1. Hello, Marie! Sorry it's so cold over there for you! My daughter Annie is sitting next to me & looking at your blog with me, and started drooling over the bread pictures, and asked if we could "please" make it tomorrow! I think we just may! I caught a glimpse of the curried tomato soup--think we'll have to do that, too!

    Hope you're feeling a bit better today--stay inside as much as you can! Much love to you today, dear friend!

  2. Oh, we've had a whole week of that yucchy weather. I think this will make a lovely lunch today-thank you!
    xoxo Pattie

  3. This is almost exactly like cheese-y herb bread I make...great minds! Oh, I could eat some of this now with a good soup... I think lunchtime is calling! Happy Day, dear friend--LOVE YA :o) ((BIG HUGS))

  4. Didn't realize you had another blog - just checked it out - it's charming. Can't wait to see what else you are up to.
    In the meantime, stay warm and feel better. We've been passing the cold around at our house too.

  5. I'm a big fan of your blog here but I'm having trouble making the recipes for American measures? How do I convert the measures?

  6. I love bread better than dessert! This looks marvelous! Thanks!

  7. mmmm CHEESE BREAD... that makes me :)

  8. I'm liking the sound of this bread. Would go very well with soup on a cold day I would imagine ;0)

  9. Thank you! Love this bread recipe, it’s very popular with any cheese lovers in the family πŸ‘πŸΌπŸ‘πŸΌX .


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