Step 1

Preheat oven to 180°C/350°F (both fan and standard ovens).

Step 2

Loaf tin - Grease a 21 x 11 x 7 cm loaf pan (8.3 x 4.5 x 2.75") lightly with butter or oil spray then line with baking paper (parchment paper). (Note 3)

Step 3

Herb and garlic swirl - Mix the ingredients in a small bowl, it should be a thick dollop-able mixture.

Step 4

Dry ingredients - Whisk the Dry Ingredients in a bowl.

Step 5

Wet ingredients - Whisk the wet ingredients in a separate bowl.

Step 6

Combine - Make a well in the centre of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.

Step 7

Swirls and cheese Layer 1 - Pour 1/3 of the batter into the bread tin. Dollop 1/3 of the herbs across the top then use a knife to "swirl" it into the batter up and down, and also turning the batter over (refer photo below). Use 1/3 of the cheese slices and push them randomly into the batter. Push some all the way in and leave some poking out of the batter.

Step 8

Layers 2 and 3 - Repeat twice more. Don't worry about herb mixture exposed and cheese slices sticking out the surface, looks amazing when baked!

Step 9

Bake for 30 minutes, or until the top is golden. Remove from oven and cover with foil, then bake for a further 20 minutes (total baking time 50 minutes). Check to make sure the centre is cooked by inserting a skewer - it should come out clean.

Step 10

Cool in the loaf tin for 5 minutes then turn the bread out onto a cooling rack. Allow to cool for at least another 10 minutes before cutting thick slices. Butter is optional but always welcome!