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Preheat the oven to 350 F, and position a rack in the center of the oven. If using the USA 1-lb bread loaf pan, lightly brush the bottom and sides of the pan with butter. If using a pan that's not non-stick, either line the pan with parchment paper, or grease it with non-stick baking spray or butter and flour.
In a bowl, whisk together the flour, baking powder, baking soda, salt, pepper, yeast, thyme and Italian seasoning, until well combined.
Add the mozzarella cheese, melted butter, beaten eggs and buttermilk/kefir. Use a spatula to stir everything together just until combined into a thick, sticky, shaggy batter.
Spread the batter into the prepared pan. Bake the bread for about 45 minutes, until golden brown on top and a sharp knife or cake tester inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then turn out onto a cooling rack. Cool for about 30-40 minutes before slicing, if you want to serve the bread warm, or let it cool to room temperature.
Cool the bread completely before storing in an airtight container or freezer bag.