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

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)

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

Dry ingredients - Whisk the Dry Ingredients in a bowl.

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

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

Swirls and cheese Layer 1 - Pour ⅓ of the batter into the bread tin. Dollop ⅓ 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 ⅓ 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.

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!

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.

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!