Savory Sourdough Cheese & Herb Quick Bread
This savory sourdough cheese and herb quick bread is fluffy, flavorful, and the perfect easy side to pair with soups, stews, or cozy fall dinners.
Equipment
- Mixing bowls
- Food scale & measuring cups & spoons
- 1 9x5 inch loaf pan
- Parchment paper
Ingredients
Dry Ingredients
- 250 grams (2 cups) all-purpose flour
- 8 grams( 2 teaspoons) baking powder
- 1/4 teaspoon baking soda
- 8 grams (1& 1/2 teaspoons) salt (adjust to taste and based on cheese saltiness)
- 2 grams (1/2 teaspoon) black pepper
- 2 grams (1/2 teaspoon) garlic powder
- 1 teaspoon Italian herbs (or blend of oregano, basil, & thyme)
- 1/2 teaspoon finely chopped rosemary (fresh or dried )
- 100 grams (scant 1 cup) sharp cheddar cheese (shredded )
Wet Ingredients
- 100 grams (1/2 cup) sourdough discard (room temperature )
- 180 grams (3/4 cup) whole milk
- 60 grams (1/4 cup) full-fat sour cream or Greek yogurt
- 20 grams (1.5 tablespoons) olive oil
- 2 large eggs (room temperature )
Optional add-ins
- 1-2 tablespoons chopped green onions or chives
- pinch of red pepper flakes for heat
- 80 grams cooked bacon or ham (blotted dry of grease )
- blend of Gruyere, Asiago, or Fontina cheddar for a gourmet twist
Instructions
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Preheat the oven to 350 degrees F and grease or line a 9x5 inch loaf pan.
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Whisk all of the dry ingredients (flour, baking powder, baking soda, salt, black pepper, garlic powder, Italian herbs, and rosemary) together until combined.
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Toss in the shredded cheese to the dry mixture and coat evenly for even distribution.
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Whisk the wet ingredients together (sourdough discard, milk, sour cream or Greek yogurt, olive oil, and eggs) until combined.
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Combine the wet and dry mixtures just until incorporated. Don't over-mix or this will result in a tough bread.
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Pour the mixture into the prepared loaf pan and top with more cheddar or Parmesan cheese (optional).
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Bake the savory sourdough cheese & herb quick bread for 55-65 minutes or until golden brown and a toothpick comes out clean. If browning to fast, loosely tent with foil at the 40 minute mark.
Pro Tip: A sourdough quick bread is fully baked once the center reaches 200–205°F (93–96°C) on an instant-read thermometer. This ensures it’s cooked through without drying out.
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Let cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely before slicing and enjoying!
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Savory sourdough cheese & herb quick bread pairs wonderfully with salted butter or a whipped cream cheese.
Storage Instructions
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Room temperature: Store the bread in an airtight container or wrapped in foil for up to 2 days.
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Longer storage: Keep in the fridge for up to 5 days, or freeze slices for up to 2 months—just reheat in the toaster or oven before serving.
Notes
Can I long ferment the dough? Yes! Just mix the flour, sourdough discard, milk, and Greek yogurt, then let the mixture ferment overnight—either at room temperature or in the fridge. When you’re ready to bake, simply stir in the remaining ingredients and continue with the recipe as usual.
