Gouda Cheese Bread with Thyme

Sure the French have beautiful cheeses, but hey, let's not forget the Dutch!
Gouda cheese is one of the most popular cheese varieties in The Netherlands. You'll find it between thick slices of buttered whole grain bread (the Dutch 'boterham met kaas'), in oven dishes such as the popular ham-wrapped endive gratin and as a topping for pasta dishes. Gouda also works very well in savory bakes.
When I came home from work today, I hit the kitchen and whipped up this cheese bread with some leftover grated Gouda we had in the fridge. I'm serving it tonight with a lentil and sausage casserole, but I can imagine it would perfectly compliment a bowl of chili or just about any soup.

PS: Try it with other herbs or other varieties of cheese.

Here's the recipe:

Gouda Cheese Bread with Thyme
Serves 8

250g flour
1 tbsp baking powder
1 tsp salt
1 ½ tsp dried thyme
150g grated Gouda cheese
2 eggs
80g butter, melted
100 ml whole milk
100 ml whole yogurt

Preheat oven to 200C and line a 20cm square baking pan with baking paper.
In a large bowl, combine the flour, baking powder, salt, thyme and cheese.
Whisk the eggs, butter, milk and yogurt in a jug.
Make a well in the center of the dry ingredients and pour in the wet ingredients.
Stir to combine.
Pour mixture into the prepared baking pan and bake for 25-30 minutes, or until skewer inserted in the center comes out clean.
Allow to cool slightly on a wire rack before cutting into squares.

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