A No-Yeast Wonder Bread: Cheese, Herb & Garlic

If you’re anything like me, there are days when you want the cozy smell of fresh bread wafting through your kitchen—but without all the waiting, kneading, and rising that come with yeast-based recipes. That’s where this No-Yeast Cheese, Herb & Garlic Bread comes in. It’s warm, cheesy, and packed with flavor, and the best part? It goes from mixing bowl to oven in less than 15 minutes. No rising time required!

This bread has been a go-to in my kitchen for years now, especially on chilly evenings when I’m making a pot of soup or a big bowl of pasta. It’s one of those recipes that feels like it took a lot of effort, but it’s actually incredibly simple. With a soft, tender crumb and a golden crust that’s just crisp enough, it’s the ultimate comfort food sidekick—or, let’s be honest, even the main event when you just want a savory snack straight from the oven.

Why You’ll Love This Bread

What makes this quick bread so special is the balance of flavor and texture. The sharp cheddar adds richness, the garlic and herbs give it a fragrant, savory boost, and the Greek yogurt (or sour cream) gives the loaf a slight tang and extra moisture. It’s the kind of bread that makes you want to sneak back into the kitchen for just one more slice.

And for those of you who love to personalize recipes, this one is a great base for experimentation. Switch up the cheese, throw in a handful of chopped olives, or even add a pinch of chili flakes for some heat. But before we get into the fun variations, let’s get you baking.

Ingredients You’ll Need

Before we dive into the steps, here’s everything you’ll need to make this cheesy garlic herb bread:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon dried Italian herbs or mixed dried herbs

• 1 ½ cups shredded sharp cheddar cheese

• 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)

• 1 ¼ cups whole milk

• 1 egg, lightly beaten

• ¼ cup plain Greek yogurt or sour cream

• 3 tablespoons melted butter

• 1 clove garlic, finely minced

This recipe yields about 8 generous slices and clocks in at around 270 calories per slice, making it a hearty addition to any meal—or just a satisfying bite all on its own.

this recipe

STEPS: Mixing the Dry Ingredients

Preheat your oven to 350°F (175°C) and get your loaf pan ready. I like to grease a 9×5-inch pan and line it with parchment paper—that way, there’s no sticky struggle when it’s time to lift out the finished loaf.

In a large bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

• Garlic powder

• Dried herbs

This dry mixture is your flavor foundation. Once everything is well-combined, stir in the shredded cheese and chopped parsley. The flour will coat the cheese and herbs, which helps distribute them evenly in the batter and prevents them from sinking during baking.

STEPS: Whisking the Wet Ingredients

In a separate medium bowl, combine:

• Whole milk

• Lightly beaten egg

• Greek yogurt or sour cream

• Melted butter

• Minced fresh garlic

Whisk these together until smooth and well-blended. The melted butter adds richness, while the garlic delivers that unmistakable savory aroma.

Now comes the important part: bringing the wet and dry together. Pour the wet mixture into the dry mixture and stir just until everything is combined. The batter will be thick and a little lumpy—don’t worry, that’s exactly what you want. Overmixing can lead to a dense loaf, and we’re aiming for tender and fluffy.

STEPS: Transferring to the Pan and Baking

Spoon the batter into your prepared loaf pan and gently smooth the top with a spatula. If you’re feeling fancy, sprinkle a bit of extra cheese or herbs on top for that golden, slightly crispy finish.

Bake for 45 to 50 minutes, or until the top is beautifully golden and a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool fully—or slice it up and enjoy it warm, which is my personal favorite.

Now that your kitchen smells absolutely amazing and your loaf is cooling on the rack (or already half-eaten—we’re not judging!), let’s talk about how to take this recipe to the next level. This no-yeast cheese, herb & garlic bread is delicious as-is, but it’s also one of those recipes that begs for a little creativity. Whether you’re trying to clean out the fridge or just want to play with flavor combos, there are so many fun ways to make this recipe your own.

In this part, we’ll walk through some of the most helpful tips to ensure success every time you bake, plus a few tasty variations you might want to try. Let’s dive back in.

STEPS: Variations to Try

This recipe is super versatile, which makes it a great base for experimenting. Here are a few easy ideas to mix things up while keeping the process simple:

• Cheese Swaps: While sharp cheddar gives this loaf a nice bold flavor, feel free to swap in other cheeses like mozzarella (for melty goodness), parmesan (for a salty, nutty edge), or pepper jack (for a little kick). Just stick to the same quantity so your texture stays spot-on.

• Fresh Herbs vs. Dried: If you have fresh herbs on hand, they can bring a brighter, fresher flavor. Use about three times as much fresh as you would dried. Think rosemary, thyme, or chives for a fun twist.

• Add-ins: Want a little more texture or flavor? Toss in chopped sun-dried tomatoes, sliced olives, cooked bacon bits, or even caramelized onions. Keep it to about ½ cup of extras so you don’t overload the batter.

• Spice It Up: Add a pinch of crushed red pepper flakes, smoked paprika, or even a dash of hot sauce to your wet ingredients for a spicy version that pairs beautifully with chili or hearty stews.

STEPS: Tips for the Best Results

Even though this bread is easy and low-fuss, there are still a few helpful pointers to make sure your loaf comes out perfect every time.

Don’t Overmix

This is probably the #1 tip for quick breads. Once the wet and dry ingredients are combined, mix just until there are no big pockets of flour left. Overmixing can lead to a tough or overly dense loaf, and we want that crumb to stay tender.

Measure Flour Correctly

Too much flour is often the culprit behind dry baked goods. To get the most accurate measure, spoon the flour into your measuring cup and level it off—don’t scoop directly from the bag.

Use Room Temperature Ingredients

Your milk, egg, and yogurt will mix more smoothly if they’re not straight from the fridge. Letting them sit out for 10-15 minutes makes a noticeable difference in texture.

Don’t Skip the Garlic

Fresh garlic adds a really rich, savory depth that dried garlic powder alone can’t quite match. If you’re a serious garlic lover, feel free to add an extra clove. Just make sure it’s finely minced so it blends in well.

STEPS: Serving Ideas

This bread is super flexible when it comes to serving. It’s hearty enough to stand on its own but also makes a fantastic side dish. Here are a few of our favorite pairings:

• Soups & Stews: A warm slice alongside tomato basil soup, creamy potato leek soup, or chili is just next-level comfort food.

• Pasta Dishes: Skip the garlic breadsticks—this loaf is even better next to lasagna, baked ziti, or a big bowl of spaghetti.

• Breakfast or Brunch: Toast a slice, slather on some butter, and serve it with scrambled eggs or a veggie frittata.

• Appetizer Board: Cut into cubes and serve it with dips like spinach artichoke dip or a whipped feta spread.

STEPS: Storing and Reheating

This loaf stays moist for a couple of days, and it reheats beautifully.

• At Room Temperature: Wrap in foil or store in an airtight container for up to 2 days.

• In the Fridge: Keep it tightly wrapped for up to 5 days.

• Freezing: Wrap individual slices or the whole loaf tightly in plastic wrap and foil. Freeze for up to 3 months. Reheat slices in the toaster or oven.

When you’re ready to enjoy leftovers, a quick toast or warm-up in the oven brings it right back to life.