In this post, I will show you how to make a 10 Minute Homemade Bread with Cheese & Herbs. This bread is loaded with so many great flavors, it´s above & beyond easy to make and it takes just 10 minutes of prep work. Folks, this might be the BEST homemade bread recipe ever.
My favorite part about this bread recipe, is that there is no yeast involved, which means no waiting for the dough to rise. Just add the ingredients into a bowl, mix until you form a dough and into the oven it goes.
This bread is what is called a quick bread. So the texture will be different than that of a traditional yeast bread. It is much denser, but the texture is still absolutely beautiful. Plus all the flavors in the bread will take your tastebuds to food heaven.
TIPS & TRICKS to Make this Recipe: I used an 8-inch (20 cm) round baking pan. But you can use any shape you like, from a square pan to a rectangular pan. My loaf of bread took 30 minutes to bake in my oven. But every oven heats differently, so keep an eye on it after 25 minutes. You can always pierce the bread with a toothpick, if it comes out cleanly, the bread is ready to go.
Key Ingredients & Cookware I used in this Recipe:
8-INCH ROUND BAKING PAN
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make this 10 Minute Homemade Bread with Cheese & Herbs
10 Minute Homemade Bread with Cheese & Herbs
Ingredients
- 2 cups all-purpose flour 240 grams
- 2 tsp baking powder 8 grams
- 1 tsp dried thyme .91 grams
- 1 tsp dried rosemary 1.12 grams
- 1/2 tsp sea salt 3 grams
- 1 cup shredded Manchego cheese 83 grams
- 2 tbsp extra virgin olive oil 30 ml
- 2/3 cup cold water 158 ml
EXTRAS:
- 1 tbsp extra virgin olive oil 15 ml
- 2 tbsp shredded manchego cheese 10 grams
- 1/2 tsp dried rosemary .55 grams
Instructions
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Add 2 cups all-purpose flour (240 grams) into a large bowl, along with 2 teaspoons (8 grams) baking powder, 1 teaspoon (.91 grams) dried thyme, 1 teaspoon (1.12 grams) dried rosemary and 1/2 teaspoon (3 grams) sea salt, mix together until well combined
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Then add in 1 cup (83 grams) finely shredded Manchego cheese, 2 tablespoons (30 ml) extra virgin olive oil and 2/3 cup (158 ml) cold water, mix together until you form a dough, then get in there with your hands and knead the dough inside the bowl between 1 to 2 minutes, shape into a ball and set aside
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Grease an 8-inch (22 cm) round baking pan with 1/2 tablespoon (7 ml) extra virgin olive oil, then add the ball of dough into the pan and using your hands mold the dough into the pan, making sure it´s all in a flat single layer
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Score the top of the dough with a cross in the middle, brush 1/2 tablespoon (7 ml) extra virgin olive oil over the dough, shred 2 tablespoons (10 grams) manchego cheese over the dough and sprinkle 1/2 teaspoon (.55 grams) dried rosemary
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Add into a preheated oven, bake only option (bottom heat), 190 C - 375 F
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After 25 to 30 minutes the bread should be perfectly baked, remove from the oven
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After 5 minutes remove the bread from the baking pan and serve, enjoy!
Recipe Notes
Get the Extra Virgin Olive Oil I used to make this bread
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Laurie
10 . Dec . 2024Looks delicious! Like most Americans, I’ve got limited time. Can I make the dough a day or two before baking? If not, what’s the best way to store the bread? Can the dough be frozen? Thanks! I love your recipes ❤️
Spain on a Fork
Yes! You can store the dough in the fridge for up to 3 days and freeze for up to 3 months 🙂 Much love!
11 . Dec . 2024Lesley Johnson
19 . Oct . 2021Amazing recipes! I have a holiday home in Andalusia, ad entertain friends so I’m going to use the tapas, bean soup recipes next week for friends! Thank you so much, lots love and hugs Lesley Johnson
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
21 . Oct . 2021Cynthia
Hey Albert! I had to drop in to give you kudos for your delicious recipes. The message is SIMPLICITY, and we can all appreciate this.
I am about to prepare your SOPA CAMPESINA and can almost taste it as I write this…
By the way, I have now been following a Plant-Perfect diet for fifty-five years and use no oil, salt or sugar. Rather than oil, I use my homemade broth or water; for salt, I use Miso…so when I say your recipes are some of the best and stunningly simple i have come across, please take this as a huuuuuge compliment…
Your personality also helps!
Yours in deliciousness,
DR. C. L. COHEN
USA
P.S.: High five!
19 . Feb . 2021Spain on a Fork
Truly appreciate the comment Cynthia 🙂 It means the world to me! much love
19 . Feb . 2021Dave
Nice video, as always. Can you substitute in some whole wheat flour easily?
17 . Feb . 2021Spain on a Fork
Yes you can easily sub the all-purpose for whole wheat flour 🙂 you just might need to add in a 1 tbsp (15ml) more water, much love
18 . Feb . 2021