Buttermilk Herb & Cheese Bread

I've made this bread a few times now and it's a hit every time. Plus it's really easy to throw together and it's a quick bread so....well....it's quick!

Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon black pepper, ground
1/2 teaspoon dry mustard
1/4 cup flat-leaf parsley, finely chopped
1 tablespoon fresh thyme, plus 1 teaspoon, divided
1/2 cup sharp cheddar cheese, grated
1/2 cup kerrygold dubliner cheese, grated*
1/4 cup grated parmesan cheese
1 1/4 cups buttermilk
2 eggs
2 1/2 tablespoons olive oil
sea salt, for sprinkling

Egg Wash:

1 egg yolk
teaspoon water

Directions

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper and mustard. Add the parsley, 1 tablespoon thyme and cheeses. Stir.
3. In a medium bowl, whisk together buttermilk, 2 whole eggs and olive oil. Add wet ingredients to dry ingredients and stir just until combined and evenly moistened. Do not overmix. Scrape batter into prepared loaf pan.
4. In a small bowl, mix together egg yolk and 1 teaspoon water. Brush top of batter with egg wash. Sprinkle top of batter with remaining teaspoon thyme leaves and sprinkle with sea salt.
5. Bake in preheated oven for 45-50 minutes or until a skewer inserted in center comes out clean. Cool in loaf pan 5 minutes then turn out onto a wire rack. Serve warm or room temperature.

*I don't do mine all fancy pants with dubliner cheese. I just use two different kinds of cheese, whatever I have on hand, usually chedder and mozzerella.