No Yeast Cheese, Garlic and Herb Bread

1. You can substitute the fresh herbs with 2 tbsp dried herbs.

2. You can substitute with pre sliced cheese but I found it did not work as well because they are slightly thinner so they sort of disappear when baked. Cutting it yourself means you can cut them slightly thicker so you will end up with some ribbons of melted cheese in the bread.

You can also substitute with grated cheese. If you do this, mix it straight into the batter just before pouring it in the tin.

Tasty cheese is a common type of cheese here in Australia. A great all rounder and very good value. You can use any type of melting cheese with flavour / salt that you wish. Colby, Monterey Jack, cheddar, gruyere are all great! I don't recommend Mozzarella - it does not have enough salt or flavour for this particular recipe.

3. You can substitute this with 1 cup + 3 tbsp milk at room temperature +1 tbsp vinegar. Set aside for 10 minutes until the surface of the milk curdles. Then use the milk, including the curdled bits, as the buttermilk in this recipe.

4. Store in an airtight container for 3 days (4+ days, keep it in the fridge and toast to freshen up).

5. Nutrition per serving.