Warm, fragrant, and wonderfully unfussy, this no-yeast cheese bread is just the thing for mornings when you want homemade baking without the wait. The crumb stays soft and airy, the crust turns beautifully golden, and generous pockets of cheese make every slice feel especially comforting. Made with kefir and baking powder, it comes together in one bowl and is ready for the table in about half an hour.
Ingredients
- All-purpose flour — 250g (2 cups)
- Baking powder — 10g (2 1/2 tsp)
- Salt — 1/2 tsp
- Sugar — 1 tsp
- Kefir — 200ml (3/4 cup plus 1 tbsp)
- Eggs — 2
- Vegetable oil — 2 tbsp
- Hard cheese, grated — 150g (1 1/2 cups packed)
- Fresh dill, chopped (optional) — 2 tbsp
- Garlic clove, minced (optional) — 1
- Ground black pepper — 1/4 tsp
Step-by-Step Recipe
- Preheat the oven to 180°C (350°F). Grease a 20×10 cm loaf pan or line it with parchment paper.
- In a bowl, whisk together the dry ingredients: flour, baking powder, salt, and sugar.
- In a separate bowl, whisk the eggs, kefir, and vegetable oil until smooth.
- Pour the wet mixture into the dry ingredients and stir quickly with a spatula just until combined; do not overmix if you want the bread to stay tender.
- Add 120g (about 1 1/4 cups) of the grated cheese, dill, garlic, and pepper. Fold in gently. Reserve the remaining 30g (about 1/4 cup) for the topping.
- Transfer the batter to the pan, level the surface, and sprinkle with the remaining cheese.
- Bake for 30–35 minutes, until deeply golden and a skewer inserted in the centre comes out clean. Let stand in the pan for 10 minutes, then remove carefully.
- Serve warm with butter, cream cheese, or your favourite spreads and dips.
Serving and Storage
This bread is at its best still warm, when the cheese remains soft and just a little stretchy. Cool any leftovers on a wire rack and store in an airtight container for up to 2 days at room temperature or up to 4 days in the refrigerator. To bring back its fresh-baked feel, warm the slices briefly in a dry skillet or toaster.
Nutrition
| Nutrition | Per serving |
|---|---|
| Calories | 252 kcal |
| Protein | 9.8 g |
| Fat | 11.6 g |
| Carbohydrates | 25.5 g |
| Fiber | 0.9 g |
| Sugar | 2.3 g |
| Sodium | 350 mg |
| Cholesterol | 62 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Cheese: Gouda, cheddar, Edam, American-style Swiss, or a blend all work well. For a sharper finish, add a little Parmesan.
- Kefir can be replaced with plain yogurt or cultured buttermilk of the same fat content.
- Texture: for a moister crumb, add 1–2 tbsp more kefir; for a slightly more crumbly loaf, reduce it by 1 tbsp.
- Add-ins: paprika, garlic powder, sautéed onion, bacon, or sun-dried tomatoes can be folded in 1–2 tbsp at a time so the batter stays balanced.
- Pan: you can also bake this as a small free-form loaf on a baking sheet or in an 18 cm round pan, adjusting the baking time as needed.
FAQ
Can I make it without eggs?
Yes. Replace the 2 eggs with 120ml (1/2 cup) kefir and add 1 tbsp vegetable oil plus 1 tbsp cornstarch for structure. The texture will be a little denser.
How do I know the bread is fully baked?
Insert a skewer into the centre: it should come out dry or with just a few crumbs. The top should be evenly golden, and the loaf should spring back lightly when pressed.
Can I bake it in an air fryer or a multi-cooker?
In an air fryer, bake at 170–175°C (338–347°F) for 25–30 minutes, checking with a skewer. In a multi-cooker, use a loaf mold and the bake setting for 40–50 minutes.