Cheddar-Herb Quick Bread

Prep time: 10min
Total time: 30min
Serves 12
Organic lemon
1 cup
Organic milk
250 mL
2 1/4 cups
All Purpose Flour (approx.)
560 mL
1 cup
shredded Old Cheddar Cheese
250 mL
1/4 cup
assorted chopped Fresh Herbs such as sage, chives, tarragon or oregano
60 mL
3/4 tsp
each baking powder and baking soda
4 mL
1/2 tsp
2 mL
2 tbsp
Unsalted Butter, cold, finely cubed
30 mL
4.5 g
saturated fat
2.5 g
18 g
5 g
15 mg
1 g
220 mg
35 mg


  1. Preheat oven to 375°F (190°C). Extract 1 tbsp (15 mL) juice from the lemon. Stir lemon juice into milk and let stand 5 min. to sour milk. Meanwhile, blend flour with cheese, herbs, baking powder, baking soda and salt in a large bowl until well combined.

  2. Cut in butter until crumbly using a pastry blender or two knives. Add the milk mixture and stir just until a ragged dough forms. Turn the dough out onto a lightly floured surface. Knead lightly, about 10 times, or until no dry patches remain.

  3. Transfer dough to a parchment-paper-lined baking sheet and pat into a 1 inch (2.5 cm) thick disk. Dust the top of the loaf with a little additional flour and score with a large “X” (about 1/4 inch/5 mm deep) using a sharp paring knife. Bake for 30 min. or until golden and a toothpick inserted into the centre comes out clean. Transfer to a rack; cool before slicing.