Ingredients
- All-purpose flour: 3 cups
- Baking powder: 4 teaspoons
- Salt: 1 teaspoon
- Sugar: 1 tablespoon
- Milk: 1 1/2 cups
- Vegetable oil: 1/4 cup
- Shredded cheddar cheese: 1 cup
- Dried herbs (Italian mix or similar): 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Step 3: In a separate bowl, combine the milk and vegetable oil.
- Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Step 5: Gently fold in the shredded cheese and dried herbs.
- Step 6: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled quick bread tightly wrapped at room temperature for up to 3 days, or freeze slices for longer storage.
- To reheat, warm slices in a toaster oven or microwave for a few seconds until heated through.
- Serve warm with a smear of softened butter or a dollop of cream cheese for a simple yet satisfying treat.
- For a richer flavor, try using a sharp cheddar and bloom the dried herbs in the warm milk and oil mixture before adding to the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American