Easy No-Knead Herb Cheese Bread

Just about one of the easiest no-knead breads I’ve ever created- so cheesy and delicious with a trio of herbs. This is one loaf of bread that will disappear as quickly as you slice it up! With the layers of flavors and moistness, family and friends will think you spent weekends in culinary school. Every time I make this loaf of cheese bread, people ask for the recipe. It’s a hit for casual dinners and a huge hit for holiday parties. For the sprinkling salt, I love to use some herb flavored sea salt for extra crunchiness.

Makes 1 Loaf

Butter for greasing
2 1/4 cups plain flour + 1 tablespoon for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt + for sprinkling
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon curry powder
1 heaping cup grated cheddar cheese
1/2 cup finely chopped chives
2 heaping teaspoons rosemary, stemmed and roughly chopped
1 heaping teaspoon thyme, stemmed
2 eggs + 1 whisked egg yolk (for brushing top of loaf)
1 1/4 cups buttermilk
2 1/2 tablespoons olive oil


Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan generously with butter. Dust the bottom of the loaf pan with 1 tablespoon of flour. Dump out any excess. Set pan aside.

In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, pepper and curry powder. Stir with a spatula or whisk until thoroughly combined. Add in the grated cheese, scallions, rosemary and thyme, stirring together again until well mixed.

In a separate medium sized bowl, whisk the 2 eggs for a minute and then pour in the buttermilk and olive oil, continuing to whisk until thoroughly incorporated.

Back to the dry ingredients- make a well in the center of the large bowl and slowly pour in the wet ingredients. Mix all the ingredients together with a spatula until it becomes a sticky, thick consistency. Move the dough into the greased loaf pan, scraping the sides of the mixing bowl as necessary, spreading evenly into the loaf.

Brush evenly the top of the dough with the whisked egg yolk and sprinkle a pinch of salt over the top. Bake for 45 to 55 minutes until a toothpick comes out clean when poked into the center of the loaf. Allow to cool for at least 10 minutes before removing from the pan and slicing to serve.